Aloor Dum

So, my building complex currently has this beautiful Durga Pujo pandal. In fact, I can see it clearly from my bedroom window. My drawing room window gives me a clear view of the little food stalls that have been put up for the pandal; hence, these appetizing aromas waft in every evening after 8 - kathi kebabs, aloo poshto, chingri malaikari, kosha mangsho, luchis!!! By the way, I aim to visit these festivities this evening. Until then, here is this recipe for excellent Bengali-style Aloor Dum, to help the day go by faster. Hope you like it.

Ingredients:

1 medium sized onion, peeled

1/4 inch fresh ginger, peeled

4 cloves

3 sticks cinnamon, about 2 cm each

1.5 kgs baby potatoes

1  3/4 tsp turmeric powder

2 cups mustard oil

2 bay leaves

1 tsp cumin seeds

1 medium sized onion, chopped

1 large tomato, chopped

3  1/2 tsp red chilli powder

2  1/2 tsp cumin powder

1  1/2 tsp coriander powder 

Salt to taste

1 tsp sugar

2 tbsp ghee

Method:

1. Grind the onion and ginger into a smooth paste.

2. Grind the cloves and cinnamon sticks into a powder.

3. Boil the potatoes. Peel and sprinkle 3/4 tsp turmeric powder on them. Mix well.

4. Heat oil in a karahi. Fry these potatoes until golden brown. Strain and keep aside.

5. In a large pan, heat 1/4 cup of oil for about 2 minutes. Add the bay leaves and cumin seeds. Stir for a few seconds.

6. Add the chopped onion and fry until golden brown.

7. Add the ground onion-ginger paste. Fry for another couple of minutes.

8. Add the chopped tomato, red chilli, cumin and coriander powders.

9. Add salt, sugar and the remaining turmeric powder.

10. Cook well until the oil leaves the sides of the masala, stirring frequently.

11. Add the fried potatoes and stir to evenly coat potatoes with the masala. 

12. Add the clove-cinnamon powder and water. Stir.

13. Reduce heat to low and simmer for 5-10 minutes.

14. Remove from heat. Pour ghee into the potatoes and serve hot.