Dumm Aaloo

Potatoes, whether they are made in anyway or style, boiled, mashed, baked, fried or roasted, are one of the most loved and easily consumed vegetable around the world. Potatoes are believed to have been domesticated around 7,000 -10,000 years ago near modern day Peru, South America. Today, nearly a third of the world’s production is harvested in India.

So how did the Potato reach India? The Portuguese introduced potatoes to india in the early 17th century and cultivated it around the western coast. The name Batata is actually Portuguese. By the end of 18th century, it was being grown around the northern hilly areas of India. This amazing vegetable was born in India and dishes made of potatoes spread to each and every corner of the country.

One such dish is the Dum Aaloo. This dish has numerous variations in our country. It is prepared differently in different states and regions, depending on the taste, spices available, cooking styles of the regions. This is one of the most fancy ways of cooking Potato curry.

Its usually made with baby potatoes, but I just preferred cutting my big potatoes to pieces. You can always use whatever you prefer using. My logic was to get more sauce on my potatoes and making them a little more flavorful and spicy. But you can always pick baby potatoes if you prefer the sweetness of potatoes with a little spice. This curry goes well with parantha and Roti or as a side dish. Enjoy!!!

Print Recipe
Bengali Aaloo Dumm
A dry Potato curry
Votes: 0
Rating: 0
You:
Rate this recipe!
Cuisine Indian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Cuisine Indian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Place the potatoes in a large pan that has a lid and fill with water. Add little salt. Place the pan over a high heat and bring to the boil. Only boil till they are half done. Test the potatoes to check that they are cooked. Using the point of a sharp knife or skewer, pierce the middle of the largest potato.
  2. The potatoes should be tender but not falling apart. Once the potatoes are cooked, drain them in a colander and leave to cool. When they are cool enough to handle, remove the skins from the potatoes, then cut them in half. The cooking time for the potatoes will vary according to their variety, size and quality.
  3. Heat the oil in a large pan over a medium heat. Fry the potatoes lightly. Take them out.
  4. In the same pan, add Bay leaf, star anise, cinnamon stick, cardamom and cloves. Sautee at low heat.
  5. Add Green chilies.
  6. Add the chopped onions and fry till the turn pink.
  7. Add the Ginger Garlic paste.
  8. Add Red chili powder, Coriander powder, Cumin powder, Turmeric powder and salt. Cook till the oil separates.
  9. Add the Tomato puree. Stir for 2-3 minutes.
  10. Add the Potatoes.
  11. Add the chopped coriander leaves.
  12. Cover and cook on low flame for 10 minutes.
  13. The Gravy should be pretty dry.
  14. Garnish with more Coriander leaves and Serve with Parantha or Roti.

Leave a Reply

Your email address will not be published. Required fields are marked *