Bengali Aloo Dum Recipe
4.2 هزار بار بازدید -
2 سال پیش
-
Recipe link:
Recipe link: https://www.whiskaffair.com/bengali-a...
Ingredients
1 pound baby potatoes (500 g)
4 tablespoons mustard oil
¼ teaspoon asafetida (hing)
4-5 green chilies (slit into half)
2 whole bay leaves
2-3 cloves
4-5 whole black peppercorns
½ cup chopped onions
2 teaspoons ginger garlic paste
1 cup finely chopped tomatoes
½ cup whisked plain yogurt (dahi, curd)
2 teaspoons coriander powder
1 teaspoon turmeric powder
2 teaspoons Kashmiri red chilli powder
½ teaspoon cumin powder
¼ teaspoon garam masala powder
1 teaspoon salt
1 teaspoon sugar
2 tablespoons chopped cilantro (fresh coriander leaves)
Instructions
Cook The Potatoes
Wash the potatoes well with water.
Heat 4-5 cups of water in a large pot over high heat.
Once the water comes to a boil, add the potatoes along with 2 teaspoon salt to the pan and let them cook until they are softened (fork tender).
Drain the water and peel the skin of the boiled potatoes.
Fry The Potatoes
Heat mustard oil in a pan over high heat.
Once the oil is hot, add the peeled potatoes to the pan and fry until they turn brown from all sides, stirring frequently.
Remove the fried potatoes to a plate and keep them aside.
Make The Curry
Reduce the heat to medium.
Add asafetida and green chilies to the same oil and let them crackle for 4-5 seconds.
Add bay leaves, cloves, and black peppercorns, and let them crackle for 4-5 seconds.
Now add onions and fry until they turn light brown in color, stirring frequently.
Add ginger-garlic paste and fry until onions are nicely browned. Stir frequently.
Add tomatoes to the pan and cook for a minute.
Add yogurt and cook for another minute, stirring continuously otherwise the yogurt might curdle.
Now add coriander powder, turmeric powder, chili powder, cumin powder, garam masala powder, salt, and sugar, and fry until the oil starts to separate from the sides.
Add little water if the masala is getting too dry.
Add the fried potatoes and a cup of water to the pan and mix well. Bring the curry to a boil.
Reduce the heat to low.
Cover the pan with a lid and cook for 8-10 minutes.
Add more water if the curry is too dry and bring it to a boil.
Check for salt and add more if needed.
Garnish with cilantro and serve hot.
Notes
You can also boil the potatoes in a pressure cooker. Just cook for one whistle on high heat and remove from heat.
Do not overcook otherwise the potatoes will turn mushy.
If you don’t have baby potatoes, you can use regular potatoes cut into 1-inch pieces.
You can add a teaspoon of all-purpose flour to the yogurt to make sure it doesn’t curdle while cooking.
Avoid adding hing to make a gluten-free version.
#bengalidumaloo #indianfood #foodie #foodphotography #foodblogger #food #instafood #foodstagram #bengalifood #foodies #delicious #flavoursofkashmir #homemade #theflavoursofkashmir #kashmiripanditcuisine #kashmir #foodexchange #kashmiriflavours #thefoodshark #roganjosh #saalkitchen #foodiesofinstagram #haakh #kehwa #phirni #cooking #india #curry
Ingredients
1 pound baby potatoes (500 g)
4 tablespoons mustard oil
¼ teaspoon asafetida (hing)
4-5 green chilies (slit into half)
2 whole bay leaves
2-3 cloves
4-5 whole black peppercorns
½ cup chopped onions
2 teaspoons ginger garlic paste
1 cup finely chopped tomatoes
½ cup whisked plain yogurt (dahi, curd)
2 teaspoons coriander powder
1 teaspoon turmeric powder
2 teaspoons Kashmiri red chilli powder
½ teaspoon cumin powder
¼ teaspoon garam masala powder
1 teaspoon salt
1 teaspoon sugar
2 tablespoons chopped cilantro (fresh coriander leaves)
Instructions
Cook The Potatoes
Wash the potatoes well with water.
Heat 4-5 cups of water in a large pot over high heat.
Once the water comes to a boil, add the potatoes along with 2 teaspoon salt to the pan and let them cook until they are softened (fork tender).
Drain the water and peel the skin of the boiled potatoes.
Fry The Potatoes
Heat mustard oil in a pan over high heat.
Once the oil is hot, add the peeled potatoes to the pan and fry until they turn brown from all sides, stirring frequently.
Remove the fried potatoes to a plate and keep them aside.
Make The Curry
Reduce the heat to medium.
Add asafetida and green chilies to the same oil and let them crackle for 4-5 seconds.
Add bay leaves, cloves, and black peppercorns, and let them crackle for 4-5 seconds.
Now add onions and fry until they turn light brown in color, stirring frequently.
Add ginger-garlic paste and fry until onions are nicely browned. Stir frequently.
Add tomatoes to the pan and cook for a minute.
Add yogurt and cook for another minute, stirring continuously otherwise the yogurt might curdle.
Now add coriander powder, turmeric powder, chili powder, cumin powder, garam masala powder, salt, and sugar, and fry until the oil starts to separate from the sides.
Add little water if the masala is getting too dry.
Add the fried potatoes and a cup of water to the pan and mix well. Bring the curry to a boil.
Reduce the heat to low.
Cover the pan with a lid and cook for 8-10 minutes.
Add more water if the curry is too dry and bring it to a boil.
Check for salt and add more if needed.
Garnish with cilantro and serve hot.
Notes
You can also boil the potatoes in a pressure cooker. Just cook for one whistle on high heat and remove from heat.
Do not overcook otherwise the potatoes will turn mushy.
If you don’t have baby potatoes, you can use regular potatoes cut into 1-inch pieces.
You can add a teaspoon of all-purpose flour to the yogurt to make sure it doesn’t curdle while cooking.
Avoid adding hing to make a gluten-free version.
#bengalidumaloo #indianfood #foodie #foodphotography #foodblogger #food #instafood #foodstagram #bengalifood #foodies #delicious #flavoursofkashmir #homemade #theflavoursofkashmir #kashmiripanditcuisine #kashmir #foodexchange #kashmiriflavours #thefoodshark #roganjosh #saalkitchen #foodiesofinstagram #haakh #kehwa #phirni #cooking #india #curry
2 سال پیش
در تاریخ 1401/06/30 منتشر شده
است.
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