Aloo or potato has a great place in Indian kitchens especially in the oriental Indian cuisines where it is part of a broad array of vegetarian and non-vegetarian dishes, especially the curries. Just like every east Indian curries, Bengali curries too have a generous use of potatoes for almost every meal accompaniment.
Aloor dom is a quintessential Bengali curry, a darling for the Bengalis, who love to have it with their luchis or bhaat (rice) alike, enjoy gorging on it in their breakfast, lunch, evening snacks or dinner equally. Aloo Dum or Dum Aloo, a popular Indian potato curry is made in different ways across different states of India, the most popular among them being the Kashmiri dum aloo or the Hyderabadi aloo dum, where the potatoes are usually stuffed and the curry has a thick and creamy gravy. However, the Bengali aloo dum with a thinner gravy, is much simpler and subtler than its other counterparts and may not essentially be included in the elite menu of dishes like its other versions. However, for an average Bengali common man, it is usually his loved, favourite, homely and delicious comfort food.
Bengalis are extremely fond of there own version of puris or the phulko luchis to be had with either chholar daal, begun bhaaja, aalu bhaja, aloor dom, kosha mangsho, payesh or rosogolla, to name a few. However, the luchi-aloor dom is my most favourite among all the combinations, for either a breakfast, a quick snack or a meal. On any odd Sunday, when I do have little time in hand, I would crave to make a random breakfast of luchi and aloor dom the way I like, a bit authentic and a bit innovative with slight additions of mine and with an accompaniment of a delicious and peppy chutney and enjoy my breakfast to the fullest. You may also like to make this, the way I did and savour the goodness of this amazing combo.
- Whole Potatoes ( medium-sized or baby potatoes ; boiled and sauteed ) : 7-8
- Ginger ( paste) : 1/2 tsp
- Tomato(pureed) – 1 medium-sized or 2 small.
- Turmeric powder : 1 tsp.
- Cumin Powder : 2 tsp
- Coriander Powder : 1 tsp
- Red chilli Powder : 1 tsp
- Whole green chillies : 3-4
- Cinnamon and green cardamom (powdered) : 1/2 to 1 tsp.
- Salt : As per taste.
- Sugar : 1/2 tsp
- Plain yoghurt (optional) : 1 tsp
- Water : as per the desired consistency.
For tempering :
- Mustard oil : 1-2 tbsp
- Bay leaves : 1
- Dry Red chilli : 1
- Cumin seeds : 1/2 tsp
- Green Cardamom : 2-3
- Cinnamon stick : 1
- Boil and peel the potatoes.
- Saute them in mustard oil with turmeric powder and little salt and keep them aside.
- Heat oil in a pan. Temper with bay leaves, dry red chilles, cumin seeds, cardamom and cinnamon stick.
- Add the ginger paste and saute.
- Add tomato puree, turmeric powder, red chilli powder, cumin powder and coriander powder one by one. Mix and stir well.
- Add the previously sauteed potatoes, whole green chillies and stir.
- After everything is sauteed well, add yoghurt and mix well. (Note : Vegans may avoid adding yoghurt ).
- Add water and stir for sometime till the mixture comes to boil. Simmer for some more time by covering with a lid.
- Turn off the flame and take it down. Your Aloo Dum is ready to be savoured with luchi, puri, roti, naan, plain rice or pulao.