This Dum Aloo was created by chance during my stay in UK, and turned out to be a favourite with most people I served it too.Have been requested for repeats, so guess it should find its way on this blog. Goes well with anything, but it is an unsaid Bengali tradition to serve Dum Aloo with Luchi,the fried bread made from flour(Maida) so I shall oblige too!!..here goes:
DUM ALOO-
Ingredients
------------
Baby potatoes (approx 250 gms serves 2)
Cumin seeds
Nigella seeds (Kalonji)
Bay leaf -1
Dry red chiily - 1
Salt,Turmeric
Cumin powder, coriander powder, red chilli powder
Garam masala powder
Mustard oil
2 tablespoons thick yogurt
Sugar
Method:
----------
Wash the baby potatoes and boil them with some salt.Peel and set aside.
Heat 2 tablespoons of mustard oil in a pan. When hot, add the red chilly,cumin seeds,nigella seeds and a Bay leaf.
Add the potatoes, a little salt and turmeric and fry till crisp and golden.
Add 1 tsp Cumin powder,1 tsp coriander powder, red chilli powder (to taste), sprinkle a little water and mix well so that the spices don't burn.Keep adding water at intervals but not too much.
Once the oil starts to separate from the masala add yoghurt and 1/2 tsp of sugar.Mix well, adding a little water.Cover and cook for 2 minutes.
Add 1/2 tsp of garam masala powder and mix. Check the seasoning, add salt if required.
Cook for 1 min and your Dum Aloo is ready.
LUCHI-
A little tricky , and the measures are just approximate. It takes some practice to get the perfect luchis, but unless you try, how can you taste??
Ingredients
------------
Plain flour - approx 100gms
Refined oil - for kneading and frying
A pinch of salt
Water for the dough
Method
---------
Mix the flour and salt, add about 1 1/2 tbsp of refined oil and mix well with your fingers so that no lumps remain in the flour.
Add water ,little at a time and make a dough.It should not be too soft.
Knead the dough vigorously for 10 mins to release the gluten and make it elastic.
Make small balls and roll out the luchis. They should be as even as possible.
Once 6-8 luchis are rolled out, heat oil in a deep bottomed pan and when hot, fry the luchis.It takes only a few seconds on each side.
Serve hot with Dum Aloo.
DUM ALOO-
Ingredients
------------
Baby potatoes (approx 250 gms serves 2)
Cumin seeds
Nigella seeds (Kalonji)
Bay leaf -1
Dry red chiily - 1
Salt,Turmeric
Cumin powder, coriander powder, red chilli powder
Garam masala powder
Mustard oil
2 tablespoons thick yogurt
Sugar
Method:
----------
Wash the baby potatoes and boil them with some salt.Peel and set aside.
Heat 2 tablespoons of mustard oil in a pan. When hot, add the red chilly,cumin seeds,nigella seeds and a Bay leaf.
Add the potatoes, a little salt and turmeric and fry till crisp and golden.
Add 1 tsp Cumin powder,1 tsp coriander powder, red chilli powder (to taste), sprinkle a little water and mix well so that the spices don't burn.Keep adding water at intervals but not too much.
Once the oil starts to separate from the masala add yoghurt and 1/2 tsp of sugar.Mix well, adding a little water.Cover and cook for 2 minutes.
Add 1/2 tsp of garam masala powder and mix. Check the seasoning, add salt if required.
Cook for 1 min and your Dum Aloo is ready.
LUCHI-
A little tricky , and the measures are just approximate. It takes some practice to get the perfect luchis, but unless you try, how can you taste??
Ingredients
------------
Plain flour - approx 100gms
Refined oil - for kneading and frying
A pinch of salt
Water for the dough
Method
---------
Mix the flour and salt, add about 1 1/2 tbsp of refined oil and mix well with your fingers so that no lumps remain in the flour.
Add water ,little at a time and make a dough.It should not be too soft.
Knead the dough vigorously for 10 mins to release the gluten and make it elastic.
Make small balls and roll out the luchis. They should be as even as possible.
Once 6-8 luchis are rolled out, heat oil in a deep bottomed pan and when hot, fry the luchis.It takes only a few seconds on each side.
Serve hot with Dum Aloo.
