Kalo morich aloor dum – Potatoes cooked in black pepper paste

‘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…………

INGREDIENTS

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

METHOD

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 !!! 😀

 

 

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