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Bengali Alur Dum By Donna George

Morphy and Me’s first guest post by my bestie Donna George. Donna is my ‘go-to’ person for everything under the sun and the reason behind why I finally started my very own food blog. So this one is really really special.

Here’s a recipe you will surely enjoy.

 

 

Donna hails from God’s own country, Kerala and currently lives in Bangalore with her husband and little daughter. Post marriage she realized her true passion lied in cooking and hence began blogging and discussing food at every given opportunity. Her major inspiration to start off the blog was her dear husband who she considers a better food critic than herself!

Donna started her food blog ‘The Culinary Trail’ five years ago, purely as a fun project to keep herself busy and never expected anything to come of it. But it started getting recognition, publicity, and traffic pretty early on, so she began to take it seriously. Her passion has led her to turn into a professional Freelance Recipe Developer and Food Content Developer.

 

Donna George and her gorgeous daughter Michelle

 

Alur Dum (Aloo Dum) is a hugely popular dish in India and is frequently served at dinner parties and weddings. While there are several versions of the Aloo Dum prevalent in India, the Bengali Alur Dum has proven to be the tastiest. [My opinion ONLY]

Bengali Alur Dum is a delicious spicy and flavorful dish made of stir-fried potatoes coated with aromatic spices. This wonderful dish is a regular at any Bengali household and tastes best with the ‘Luchi’ is a deep-fried flatbread made of bleached wheat flour or maida that is typical of Bengali and Oriya cuisines. It is almost like Puri, but while Puri (made of whole wheat flour) is usually brown, Luchi is always white. Hot puffed up luchis are served with a myriad of dishes according to ones liking and also at any time of the day. Luchi with Alur Dom are an all time favorite in any Bengali home.

I first tasted the most divine Alur Dum at our neighbor’s home while I was growing up. It was the tastiest dish I had ever eaten till date. This is my humble attempt to recreate that wonderful dish. Though still not as good as aunty’s, it still tastes beautiful.

Do give it a try.

 

[Recipe and picture credits- Donna George @theculinarytrail.com]


Print Recipe
Bengali Alur Dum By Donna George
A tasty potato side dish!
Course side dish
Cuisine bengali
Prep Time 30 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
Course side dish
Cuisine bengali
Prep Time 30 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
Instructions
  1. Wash and clean the potatoes well.
  2. Parboil the potatoes in a pressure cooker or steamer.
  3. Heat oil in a wok/ kadai and shallow fry the par boiled potatoes, until they become golden brown. Drain on a kitchen towel. Keep aside.
  4. Into the same wok, add asafetida/ hing and whole garam masala. [cinnamon stick, cloves, green cardamom and bay leaves] Sautxe9 for a few seconds until a nice aroma comes through.
  5. Add the garlic paste into it and sautxe9 till the raw smell disappears and it starts to change color. Add the sugar and continue to sautxe9 for a few more seconds or until the sugar melts. [Do not let the sugar to burn and turn black. This will leave a bitter taste in your dish]
  6. Next, add the onion paste and sautxe9 till the onion paste becomes light brown. [This will take about 5 to 7 minutes]
  7. Then add the ginger paste and tomato paste and stir and on a medium flame continue to cook for 5 to 7 minutes. Allow the oil to separate from the mixture. Add a little water a little water to this prepared paste and mix in turmeric powder, red chilli powder, cumin powder and coriander powder.
  8. Simmer for 2 to 3 minutes. Now add the shallow fried potatoes along with enough salt. Add 1 cup water and cover cooked for 15 to 20 minutes or until the potatoes are cooked well. Once the potatoes are all done, add bhaja masala and garam masala.Continue to cook the alur dum till the gravy has turned try and coated the potatoes well.
  9. Switch off the flame and add the finely chopped coriander leaves and toss well. Just before serving add 1 teaspoon ghee and mix well.
  10. Serve hot with luchi, or poori or fresh hot phulkas.
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