Start a weekend with a ‘yummm’ at the breakfast table when there is the tantalising Aloor Dom served with some luscious Luchi.
Claimed to be a Bengali comfort dish with potatoes, it is closely attached to childhood memories of so many of us born and grown up in Bengali households. It also takes on different flavours as it travels from state to state through India. In Punjab, Kashmir and UP, it is known as Dum Aloo with a thick and tangy gravy, rich in tomatoes and delicately spiced. Certainly the dish has traversed the borders around the Indian subcontinent to become a popular mouthwatering item in your home menu. Equally palatable with white basmati rice for lunch or dinner, this Aloor Dom can be prepared in no time. Hence it is a comfort food which is equally delicious.
I’ve put together a preparation of Aloor Dom below that I vaguely remember eating at home cooked by my mother but with a twist of my own in which I use an egg. If you are a vegetarian, you can still try this preparation without the egg.
Serves: 4-5 Preparataion Time: 10 Minutes Cooking Time: 20 minutes
Ingredients I Used
Potatoes (Aloo) 20-25 small round ones. I used the baby potatoes that come in a bag, available in any supermarket. For larger potatoes you need to adjust the spices accordingly.
Bay leaves 2
Cumin seeds half a teaspoon
Cinnamon stick broken into small 2-3 pieces
For The Gravy Mix
Onion Paste 1 tablespoon
Tomato paste 1 and a half
Cumin powder 1 teaspoon
Coriander powder 1 teaspoon
Garam Masala Powder ½ teaspoon
Ginger paste 1 teaspoon
Red Chilli Powder 1 teaspoon
Yogurt 2 teaspoon
Vegetable oil 2 tablespoons
Salt to taste
Sugar half a teaspoon or less
Egg 1 (optional)
Lets Cook Now
Step one: In a boiling pot or pan, bring water to a boil with little salt.
Step two: Add the potatoes to it. Since we are using small round potatoes, we are not chopping them. It is not necessary to peel the skins either, as it is easier to peel after the potatoes are boiled. I prefer them to peel even if its tad time consuming and boring.
Step three: Once the potatoes are done, put them under cold running water and peel them. The jacket is out in a jiffy.
Step four: Heat oil in a deep frying pan.
Step five: Add Bay Leaves, cardamoms, cinnamon sticks and cumin seeds.
Step six: Add the Onion paste, tomato paste and stir. Add sugar at this stage if you wish. Stir until it turns pinkish. Add the Ginger Paste.
Step seven: Mix the Cumin Powder, Garam masala Powder, Red Chilli Powder. Add yogurt.
Step eight: Stir the gravy mixture till you see the oil separate from the thick gravy.
Step nine: Add the potatoes and mix well with the mixture and keep it cooking until the mixture thickens. If you are not a vegetarian, add an egg at this stage. Break the egg, add to the mixture and keep stirring non-stop until it blends well in the gravy mixture.
Step ten: Add very little water and salt and cook till the water almost dries up to give way to a moist but thick gravy. This preparation is meant to be a thick gravy and the mixture will cuddle the potatoes.
Voilla! Serve it with hot steamed white rice or if you like it Bengali ways, eat with Luchi. If you care to make a few at home, I have a full-fledged blogpost for you. Here is how you you can make some soft, puffy hot Luchis.