ALOOR DUM

ALOOR DUM (spicy potatoes- Bengal style)

INGREDIENTS

1 medium(100 grams) onions, 5 grams ginger, 4 cloves, 3 sticks(2 ½ cms each) cinnamon, 2 cups water, 1 ½ kgs very small even sized potatoes, 1 ¾ teaspoons turmeric powder, 2 cups mustard oil, 2 bay leaves, 1 teaspoons cumin seeds, 1 medium(100 grams) onion chopped, 1 large(150 grams) tomato chopped, 3 ½ teaspoons red chili powder, 2 ½ teaspoons cumin powder, 1 ½ teaspoons coriander powder, 1 tablespoon salt, 1 teaspoon sugar, 2 tablespoons ghee.


PREPARATION

1. Grind together onion and ginger into a paste.

2. Grind together cloves and cinnamon into a powder.

3. Pour 1 cup water into cooker. Add potatoes.

4. Close cooker. Bring to full pressure to high heat. Reduce heat and cook for 1 min.

5. Remove cooker from heat. Release pressure with slight lifting of vent weight.

6. Open cooker. Remove and peel potatoes. Sprinkle ¾ teaspoon turmeric powder on potatoes and mix well.

7. Group potatoes into 3 batches. Heat oil in a deep frying pan for about 5min. fry each batch till golden brown and remove. Strain oil.

8. In a large pan, heat 1/4th cup of oil for about 2 min. adds bay leaves and cumin seeds. Stir for few seconds. Add chopped onion and fry till golden brown. Add ground paste. Fry for about 2 min

9. Add tomato, chili, cumin and coriander powders, salt, sugar and remaining turmeric (1 teaspoon). Cook till oil shows separately (approx 3min), stirring occasionally

10. Add potatoes. Stir carefully to evenly coat potatoes with masala. Add powdered spices and remaining water (1 cup). Stir once. Reduce heat to low and simmer for about 5 min, stirring once.

11. Remove pan from heat. Pour ghee evenly over potatoes. Serve hot.