‘Aloor dum‘ or commonly called ‘Dum aloo‘ has innumerable regional variations. There are not only several variations but also a variety of way to serve it. Commonly, it is served with any kind of ‘poori’ which is a unleavened deep -fried Indian bread.
The ‘Dal puris‘ i made will be, will be offended if it is not served in a royal style 😉 Since they were deep -fried, I wanted some light -on -the -palate ‘aloor dum’. Hence this simple ‘niramish’ (vegetarian dish without the use of rich ingredients like onion, garlic etc) version came up. 🙂
The vegetarian cooking of Bengal is redolent of ginger and green chilies. It adds texture and taste to the vegetarian food.
Here’s what i did…………
3 nos – medium sized potatoes ( peeled and cubed in 1 1/2″ thickness)
2 nos – green chili (slit from the center)
1 tsp – ginger paste
1/2 tsp – roasted cumin powder
1 tsp – roasted coriander powder
11/2 tsp – black pepper powder
1/2 tsp – tumeric powder
salt to taste
1/4 tsp – cumin seeds
1 nos – bay leaf
water to cook
Make a paste of the dry ingredients with a little water.
Heat 2 tsp oil in a pan and temper with cumin seeds and bay leaf. Add and saute the potato cubes. Once the potato start forming skin, add the ginger paste and tumeric and fry for a min. Pour in the spice paste and fry till fragnant (approx 1 min).
Add 1 1/2 cup water. Season with salt, cover and cook on a low flame till potatoes are done. Increase the flame and let all the gravy dry up.
Serve hot with Dal puri.
Happy cooking !! 🙂
Cheers !!! 😀