Aloo Dum Bengali Style

1. 1
   prep · ~10 min

   Boil, peel and prick the potatoes.

   Boil the potatoes until just tender, peel them and prick all over with a fork so they absorb the gravy better.

   TIPDo not overboil the potatoes or they may break while simmering.
2. 2
   fry · ~6 min

   Lightly fry the potatoes.

   1.Heat mustard oil in a kadai until it reaches a light smoking point, then lower the heat.

   2.Add the boiled potatoes and fry until lightly golden on a few sides.

   3.Remove the potatoes to a plate and keep aside.
3. 3
   temper · ~1 min

   Make the tempering.

   1.Add ghee to the same pan.

   2.Add bay leaf, cumin seeds and dried red chili.

   3.Let the spices sizzle for a few seconds, then add asafoetida and grated ginger.

   TIPKeep the heat medium so the whole spices bloom without burning.
4. 4
   saute · ~7 min

   Cook the masala base.

   1.Add tomato puree and cook for 4 to 5 minutes until it thickens.

   2.Add turmeric powder, red chili powder, coriander powder, cumin powder, salt and sugar.

   3.Cook the masala until the oil starts to separate from the sides.
5. 5
   mix · ~2 min

   Add the yogurt and mix well.

   Lower the heat and stir in the whisked yogurt little by little, mixing continuously so it blends smoothly into the masala.

   TIPLow heat helps keep the yogurt from splitting.
6. 6
   simmer · ~15 min

   Simmer the potatoes in the gravy.

   1.Return the fried potatoes to the pan and coat them well in the masala.

   2.Pour in the hot water and mix gently.

   3.Cover and simmer on low heat until the gravy thickens and the potatoes soak up the flavors.
7. 7
   garnish · ~1 min

   Finish with garam masala and coriander leaves.

   Sprinkle garam masala and chopped coriander leaves over the dum aloo and give it a gentle stir.

8. 8
   serve · ~1 min

   Serve hot.

   Serve Aloo Dum Bengali Style hot with luchi, paratha or plain rice.

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