Aloor Dum

Aloor Dum

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INGREDIENTS

Baby Potato/ Natun Aloo: 1 Kg
Salt: 1 Tsp.
Fresh Green Peas: handful
Tomato: 2
Ginger Paste: 1 Tbsp.

For Tempering:

Asafoetida: ¼ Tsp.
Dried Red Chili: 1
Bay Leaf: 1
Whole Cinnamon Stick: 1”
Green Cardamom: 1-2
Whole Cumin Seed: ½ Tsp.

To make the Spice Paste:

Cumin Powder: 1 Tsp.
Coriander Powder: 1Tsp.
Turmeric Powder: ½ Tsp.
Kashmiri Red Chili Powder: 2 Tsp.
Bengali Garam Masala Powder: 1 Tsp.
Sugar: 1 Tbsp.
Salt: 1 Tsp. (as per taste)
Mustard Oil: 2 Tbsp.

Other:

Mustard Oil: 1 Tbsp.
Ghee: 1 Tsp.

INSTRUCTIONS

• Make a paste of the tomatoes.
• Wash Baby Potatoes or Natun Aloo thoroughly under running water 2-3 times.
• Pressure Cook Baby Potatoes with the skin on with Salt in medium flame with the whistle on.
• Switch the flame off after three whistles comes from the cooker and open the cooker when the pressure drops completely.
• Now discard the water and remove the skin from each potato.
• Using a fork pierce each of the potatoes.
• Now take Cumin Powder, Coriander Powder, Turmeric Powder, Red Chili Powder, Garam Masala Powder, Salt and Sugar in a bowl and add Mustard oil and using a spoon mix the spices to make a thick paste. If required add 1 Tsp. water to the spice mix.
• Heat remaining oil in a wok and temper the oil with Dried Red Chili, Bay Leaf, Whole Cinnamon Stick, Green Cardamom and Whole Cumin Seed and when sprouting started to mix asafoetida with 1 Tsp. of water and add to the tempering and mix properly.
• Now add Tomato paste to the tempering and cook in medium flame until tomatoes cooked properly and leave the edges of the wok.
• Add Ginger paste and cook for one more minute.
• Add previously prepared “Spice Paste” to the mixture and start cooking on low flame until oil comes from the mixture.
• Add a handful of green peas to the mixture and mix properly.
• At this stage add 3 cups of water to the mixture and mix thoroughly using a spatula.
• Check and adjust salt, sugar, and chili in this stage as per your taste if required.
• Now add boiled potatoes cover the pan with a lid and cook on medium flame for 8-10 minutes or till water dried completely.
• Add some Garam Masala Powder and Ghee and give Natun Aloor Dum a mix and switch the flame off.
• Serve hot Natun Aloor Dum with Karaisutir Kachuri or Luchi or Roti or serve it as it is with a cup of Tea.

Source: http://kitchenofdebjani.com/2015/12/natun-aloor- dum/
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