Tender baby potatoes slow-cooked in a spicy, tangy, and slightly sweet tomato-yogurt gravy. This classic Bengali dish, with its rich aroma from whole spices and mustard oil, is the perfect companion for fluffy luchis or parathas.
Soft, unleavened whole wheat flatbread, a daily staple in Indian households. Perfect for scooping up curries and dals, this simple, wholesome bread is puffed up on an open flame for that classic, airy texture.
A refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
Perfectly spiced egg & potato curry with soft rotis & fresh salad – a quick, protein-packed lunch!
This assamese dish is perfect for lunch. With 532.57 calories and 14.36g of protein per serving, it's a low-sodium, high-fiber, bp-friendly option for your meal plan.
fat
1 tbsp Ginger Paste
1 tsp Garlic Paste
2 medium Tomato (pureed)
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chilli Powder (for color, adjust to taste)
1 tsp Cumin Powder
1 tsp Coriander Powder
0.25 cup Curd (whisked until smooth)
2 pieces Green Chilli (slit lengthwise)
0.5 tsp Sugar (balances the tanginess)
0.5 tsp Garam Masala
1 cup Hot Water
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Potatoes
Wash the baby potatoes thoroughly. Place them in a pot with enough water to cover and add 1 tsp of salt.
Bring to a boil and cook for 10-12 minutes until they are just fork-tender but still firm. Do not overcook.
Drain the potatoes, let them cool slightly, and then peel the skin off.
Gently prick each potato a few times with a fork. This helps them absorb the gravy flavors.
2
Fry the Potatoes
Heat 2 tablespoons of mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it is slightly smoking.
Carefully add the boiled and peeled potatoes to the hot oil.
Shallow fry for 4-5 minutes, tossing occasionally, until they develop a light golden-brown crust on all sides.
Remove the potatoes with a slotted spoon and set them aside.
3
Temper the Spices (Phoron)
In the same pan, add the remaining 2 tablespoons of mustard oil and heat it over a medium flame.
Add the bay leaf, dried red chilies, cinnamon stick, crushed green cardamoms, cloves, and cumin seeds.
Sauté for about 30-40 seconds until the spices become fragrant and the cumin seeds splutter.
4
Cook the Masala Base
Add the onion paste and sauté for 5-7 minutes until it turns light brown and the raw smell disappears.
Add the ginger and garlic pastes and cook for another minute until fragrant.
Add the tomato puree along with the turmeric, Kashmiri red chili, cumin, and coriander powders. Mix well.
Cook this masala mixture for 6-8 minutes, stirring frequently, until it thickens and oil begins to separate from the sides.
5
Combine and Slow Cook
Reduce the heat to the lowest setting. Add the whisked curd, stirring continuously and vigorously for a minute to prevent it from curdling.
Once the curd is incorporated, add the fried baby potatoes, slit green chilies, salt, and sugar. Gently mix to coat the potatoes evenly with the masala.
Pour in 1 cup of hot water and stir. Bring the gravy to a gentle simmer.
Cover the pan with a tight-fitting lid and let it cook on low heat (dum style) for 10-12 minutes, allowing the potatoes to absorb the flavors and the gravy to thicken.
6
Finish and Garnish
Turn off the heat. Sprinkle the garam masala powder over the curry and give it a final gentle stir.
Garnish with freshly chopped coriander leaves.
Let the Alur Dom rest, covered, for at least 10 minutes before serving. This allows the flavors to meld beautifully.
213cal
8gprotein
44gcarbs
2gfat
Ingredients
2 cup atta (Use a fine-milled whole wheat flour for best results.)
1 cup lukewarm water (Adjust quantity as needed; dough should be soft and pliable.)
1 tsp ghee (For the dough, plus extra for brushing (optional).)
Instructions
1
Prepare the dough
In a large mixing bowl, combine the atta and 1 tsp of ghee.
Gradually add lukewarm water, a little at a time, mixing with your fingers to form a shaggy dough.
Knead the dough on a clean surface for 8-10 minutes, using the heel of your palm to push and fold until it is smooth, soft, and pliable, but not sticky.
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten and ensuring soft rotis.
2
Divide and roll the rotis
After resting, knead the dough for another minute.
Divide the dough into 8 equal-sized portions and roll each into a smooth, crack-free ball.
Take one dough ball, flatten it, and dip it in dry atta for dusting.
On a rolling board, use a rolling pin to roll it into an even circle about 6-7 inches in diameter. Ensure the edges are as thin as the center for proper puffing.
3
Cook the roti
Heat a flat griddle (tawa) over medium-high heat. It's ready when a pinch of flour sprinkled on it sizzles and turns brown in seconds.
Place the rolled roti on the hot tawa. Cook for about 20-30 seconds, until you see small bubbles appear on the surface.
Using tongs, flip the roti. Cook the second side for about 45-60 seconds, until light brown spots appear.
4
Puff the roti
Using tongs, carefully remove the roti from the tawa and place it directly over a medium-high open flame. It should puff up into a ball almost instantly. Flip it once and remove immediately to avoid burning.
Alternatively, if you don't have a gas stove, flip the roti back onto the tawa and gently press the edges with a folded kitchen towel. This traps steam and helps the roti puff up.
Once puffed, immediately remove the roti from the heat.
5
Finish and serve
Brush one side with ghee, if desired, for extra flavor and softness.
Place the finished roti in a casserole dish or a container lined with a clean kitchen towel to keep them soft and warm.
Repeat the process for all remaining dough balls. Serve hot with your favorite dal, curry, or sabzi.
