Bengali Aaloo Dumm
A dry Potato curry
Servings Prep Time
8people 10minutes
Cook Time
30minutes
Servings Prep Time
8people 10minutes
Cook Time
30minutes
Ingredients
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.