Bengali Alur Dom

1. 1
   ~10 min

   Prepare Potatoes and Pastes

   1.If not already done, boil the baby potatoes until fork-tender, then peel the skins. Prick each potato multiple times with a fork; this is crucial for flavor absorption.

   2.In a blender, combine the roughly chopped onion, ginger, and green chilies. Blend into a smooth paste. You can add a splash of water if needed to help it blend.

   3.Puree the tomatoes in the same blender and set aside.
2. 2
   ~8 min

   Sauté the Potatoes

   1.Heat the mustard oil in a kadai or heavy-bottomed pan over medium-high heat until it is very hot and slightly smoking. This removes its raw pungency.

   2.Reduce the heat to medium, then carefully add the pricked baby potatoes. Sauté for 6-8 minutes, stirring occasionally, until they are evenly light golden brown and have a slightly crisp exterior.

   3.Using a slotted spoon, remove the potatoes from the pan and set them aside.
3. 3
   ~7 min

   Temper Spices and Sauté Aromatics

   1.In the same oil over medium-low heat, add the bay leaf, dried red chilies, cinnamon stick, crushed green cardamoms, and cloves. Sauté for about 30-45 seconds until they become fragrant.

   2.Add the onion-ginger-chili paste to the pan. Cook for 5-6 minutes, stirring frequently, until the raw smell is gone and the paste begins to turn golden brown at the edges.
4. 4
   ~7 min

   Cook the Masala

   1.Add the tomato puree to the pan. Cook for 4-5 minutes, stirring, until the mixture thickens.

   2.Add the powdered spices: turmeric, Kashmiri red chili powder, cumin powder, and coriander powder. Mix well and cook for another 2 minutes, stirring constantly, until the oil begins to separate from the masala.
5. 5
   ~4 min

   Build the Gravy

   1.Reduce the heat to the lowest setting. Add the whisked curd (yogurt) and stir continuously and vigorously for 1 minute to prevent it from splitting.

   2.Once the curd is incorporated, add the sautéed potatoes back into the pan. Gently stir to coat them thoroughly with the masala.

   3.Pour in 1.5 cups of warm water. Using warm water helps maintain the temperature and prevents the curd from splitting. Add salt and sugar, and stir well.
6. 6
   ~12 min

   Simmer and Finish

   1.Increase the heat to bring the curry to a gentle boil. Then, reduce the heat to low, cover the pan, and let it simmer for 10-12 minutes. This allows the potatoes to absorb the gravy's flavors and the gravy to thicken.

   2.Turn off the heat. Sprinkle the garam masala powder and drizzle the ghee over the top. Give it a final gentle stir.

   3.Garnish with freshly chopped coriander leaves. Let the Alur Dom rest for at least 5 minutes before serving to allow the flavors to meld.

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