Bengali Aloo dum

Bengali Aloo Dum

I proudly looked at the aloo dum that I whipped up. Having born in Kolkata, I pondered to myself if I might have some natural Bengali roots. I love everything about Bengal, the people, the food, the language, sweets,  Durga Puja... Well .. who doesn't ? Here comes the Bengali Vegetarian food- the most famous Aloo Dum from my spic and span, well organised My Magical Kitchen.

I know I am bragging. Please bear with me if you are reading this.

I even heard that Bengali vegetarian food is traditionally without onion and garlic.

I made this aloo dum for a dinner that we hosted this week. To prepare this was a breeze because our house help Maria had already boiled the potatoes with skin peeled and kept them ready in the refrigerator.

Ingredients :

Baby potatoes - 1lb
Tomatoes - 4  numbers
Ginger - a little peice
Chilli powder - 1 tsp
Dhaniya Powder - 1 tsp
Garam Masala - 1/2 tsp
Cumin Seeds - 1 tsp
Panch Poron - 1 tsp ( The Bengali masala) for seasoning
Cream - 2 tbsp
Cashew - 5 peices
Oil - to fry and season

Method:

• Boil the potatoes and take out the skin
• Fry them deep in oil
• Keep aside
• Puree the tomatoes, ginger and cashew till smooth and silky
• In a pan heat enough oil, crackle the cumin and panch poron 
• Add the tomato puree and saute till oil separates
• Add in the chilli and masala powders
• Add the fried potatoes.
• Add water if it is too thick.
• When it boils well, add the cream and switch off.
• Garnish with coriander leaves.

Goes well with rice and pooris (luchis)

Enjoy!!!