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Ingredient
Niramish Choto Aloo Dum
Introduce
Chef :
ayndrila duttaNiramish Choto Aloo Dum
#ws1
A winter delicacy baby potatoes when paired up with Bhog er Khichudi is a quintessential menu on the occasion of Basant Panchami.Aloo aur dom is the Bengali version of the popular Indian dish of spicy curried potatoes, commonly known as 'aloo dum’. In winter you get these baby potatoes abundantly in Kolkata and so it is mandatory in Bengali household to pair it with luchi, peas kachuri and Bhog er khichudi
Ingredient
Food ration :
4 peopleCooking time :
1 hr
300 gms
baby potatoes
1 tsp
ginger paste
1/4 cup
cashewnuts paste
1 cup
blanched peas
4 tbsp
mustard oil
2 tbsp
ghee
1
bay leaf
2
cloves
1/2 inch
cinnamon stick
1/2 tsp
hing
1 tsp
coriander powder
1 tsp
cumin powder
1 tsp
turmeric powder
1 tsp
salt
1 tsp
sugar
1 tsp
dry kasuri methi
Cooking instructions
* Step 1
Place the baby potatoes in a boiling pot along with 30 g salt and 1 litre water. Boil the potatoes until tender. This should take about 50 minutes. Boiling the potatoes in heavily salted water ensures that they are uniformly seasoned. Also this way of boiling gives better taste compared to pressure cooking. Drain off water, peel and keep aside
* Step 2
Make a paste of cumin powder, coriander powder, amchur, black salt, ginger paste, and 25 g water, and keep ready.
* Step 3
Take 2 tbsp mustard oil in kadai and light fry the potatoes and keep aside
* Step 4
Add 2 tbsp mustard oil again and add hing, dry red chilli, cumin seeds, ginger paste and sauté. Add the masala paste and tomato paste, turmeric powder and stir well till oil releases
* Step 5
Add the boiled potatoes and mix nicely. Add the cashewnuts paste and adjust salt and sugar to taste. Add cumin and coriander powder and add 1 cup boiling water and mix
* Step 6
Add the blanched peas, ghee and garam masala, dry kasuri methi and pair it with Bhog er khichdi on this occasion of Saraswati Pujo
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