Chhoto Aloor Shukno Dum: Baby Potatoes Dum Aloo The Bengali Way
Creative recipes for dum aloo, the eternal favourite which you can cook up anytime. Try it the Bengali way with baby potatoes this Diwali.
When you are looking to cook up something quick and hassle free, go for the ever trustworthy baby potatoes. They look great when served hot and taste heavenly.
1. Baby potatoes (boiled and skinned) – 500 g.
2. Two onions – finely chopped into small pieces.
3. Garam masala (Cinnamon, green cardamom and cloves) – dry roasted and ground – 1 tsp.
4. Coriander powder – 1 tsp.
5. Turmeric powder – 1/2 tsp.
6. Green chilies – 2 longitudinally slit.
7. Fresh coriander leaves (chopped) – a handful.
8. Sesame oil – 1.5 tbsp.
9. Salt – to taste.
10. Sugar – to taste.
11. Hot water – a little, if required.
Heat sesame oil in a non-stick wok.
Stir-fry chopped onions for a while.
Add baby potatoes and stir.
Add turmeric powder, coriander powder, green chilies.
Add salt, stir and reduce flame.
Cover with lid and keep cooking till the dum dries up.
While cooking, if required, you may add a little water so that the masala does not burn.
Add garam masala, sugar and stir.
Take off from heat and add coriander leaves.
Enjoy as it is or with light parathas / chapatis.
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