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What’s my fascination with Bengali cuisine? Well I am Bengali which incase you don’t know I come from the East of India from the state named West Bengal and our cuisine is quite different from the rest of the country because we like bold flavors but not way too spicy too. We like our curries mild, but with non heat producing spices and we always eat! Bengali Aloo Dum or Bengali Aloo r Dom is one such curry which is enjoyed throughout the year either with luchi (poori made with all purpose flour) or with simple roti or Bengali pulao as well.

There are different types of Aloo Dum recipes in Indian cooking (atleast 1 have 3 of them on the website as of now) but this one is without any onion or garlic making it a perfect Sattvik meal (yogi meal) option and ofcourse it is vegan.

Bengalis enjoy this during festivals or when they have to break a fast and yet eat something tasty that’s when this curry comes to a great use. In Hindu tradition, onion and garlic is considered non holy (which means you can’t offer it to your God during a festival) and I have so many of these kind of recipes on my website. And more so Bengali because I saw it cooked by my maa while growing up. (well I am still growing up, I feel :P)

 

Indian Curries by Spice Trip with Paulami

Bengali Aloo r Dum

I made this as a part of a mega vegan Bengali meal this weekend and thought of sharing it with you all!

Give it a try and let me know your views below in the comment section.

Enjoy!

 

Print Recipe
Bengali Aloo r Dum (without onion or garlic) Yum
Course Main Dish
Cuisine Bengali
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Course Main Dish
Cuisine Bengali
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Instructions
  1. Once the bay potatoes are boiled and peeled, score them using a fork to make tiny holes. This will ensure that the potatoes get the flavor throughout.
  2. In a pan, add 1 tbsp of oil and then the boiled potatoes. Fry them on medium to high flame till they turn slightly brown on all sides.
  3. Remove the potatoes and keep them on a kitchen towel to absorb the extra unwanted oil. In the same pan, add bay leaf and pinch of asafoetida and cumin seeds. Let them splutter for 10 odd seconds.
  4. Now add the grated ginger and tomato paste and cook for a couple of minutes. The ginger should no longer smell raw. But the flavor at this stage will be marvelous!
  5. Add the spice like turmeric powder, Kashmiri red chilli powder, cumin powder and saute the spices on low flame for 2 -3 minutes. Then add 1/2 cup of water and bring everything to a boil.
  6. You can now add the semi fried potatoes and coat it well in this spice gravy. Check for seasoning and if the gravy is too thick, you can add a little more water to it as well. Bring it to a boil and then let it simmer for 10 mins on low to medium flame.
  7. Before turning off the heat, add the garam masala and chopped coriander leaves. Enjoy your curry with some roti or rice.
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