Kolkata style Aloo Dum
Growing up in Kolkata, the aloo dum is a very treasured dish for me. The way it is made in this city is very different from the rest of India & it is so delicious I urge you to try this. The mustard oil gives it a beautiful fragrance and the spices just take it to the next level. This dish is commonly had with luchi (a puffed bread) but you can have it with paratha, naan or even regular bread. It is delicious just as it is and is a great appetizer as well. It pairs excellent with chaat items. This dish will be great for get togethers and parties. A easy, fun, quick & delicious recipe- what more is needed?
Happy Cooking!
Servings: 3-5 servings
Prep Time: 15 mins
Cooking Time: 30-40 mins
Total Time: 60 mins
Ingredients:
1 lb baby potatoes
3-4 tbsp mustard oil
1/2 cup roughly chopped onions
1/4 cup finely chopped onions
1/2 cup tomatoes chopped
2.5 tbsp tomato paste
3 tbsp ginger garlic paste
2 bay leaves
1 dried red chilli
2 cloves
1 small cinnamon stick
1-2 green chilli
1 tsp cumin seeds
1/2 tsp hing
1/4 tsp turmeric
1 tsp cumin powder
1/2 tsp coriander powder
1-2 tsp red chilli powder
1 tsp black salt
2-3 tsp salt
1 tsp sugar
1/2 tsp pepper
2 tbsp yogurt
3-5 tbsp water or ideally use whey water from making paneer
1/2 tsp lemon juice
1 pinch Kasthuri methi
1 tsp chopped coriander leaves
Directions:
Boil the potatoes till almost done. Peel and keep aside. Check notes.
In a pan, add 2 tbsp mustard oil. Add cumin seeds. Let it crackle and mix it.
Add Bay leaves, dried red chilli, cloves, cinnamon stick and green chilis.
Add the 1/2 cup of roughly chopped onions. Cook it on a low-medium heat till translucent. It will take about 3-6 minutes stirring frequently.
Add the spice powders- red chilli, hing, turmeric, black salt, cumin powder & coriander powder. Mix it in.
Add ginger garlic paste and cook it for about 2-3 mins till fragrant.
Add chopped tomatoes. Cook it till it breaks down. Takes about 3-4 mins.
Add tomato paste and cook for 4-5 mins.
Let the mixture cool down and grind it to a fine smooth paste. Check notes.
Add the remaining mustard oil to the pan. On medium heat, add the almost boiled potatoes.
Add 1 tsp salt and toss it in. Roast the potatoes till they start to brown. Keep aside.
In a pan add the smooth ground paste. Add the salt, pepper and sugar and mix it in. Cook it on low heat for 1 minute.
Add the finely chopped onions. Cook it for 2-4 minutes on low-medium heat. Cook it well to prevent the raw onion taste.
Add the yogurt & mix it in.
Add the roasted potatoes. Toss the potatoes in the gravy.
Add the water & lemon juice and mix it in.
Add the Kasthuri methi and coriander leaves. Mix it in and cook for 1-2 minutes.
Serve warm with paratha, luchi, naan or even bread! If serving as an appetizer, put toothpicks in the potatoes and serve.
Notes/Tips:
Using mustard oil is very important in this dish to get the typical Kolkata style flavor. You can use any oil but you will be miss the flavor.
Do not skip the black salt in this recipe.
Use vegan yogurt & this dish is vegan!
Potatoes- The potatoes used in this dish are usually baby potatoes (small round potatoes). I used baby yellow potatoes, and cut some in half if they were bigger. Boil the potatoes till it is almost done because when you roast and cook it in cooks more. I boil the potatoes in the Instant pot for 3-4 mins (natural release) depending on the amount & size of potatoes. When roasting the potatoes, ensure they are well roasted. You do not need to fry it but you can if you like. You can even air fry it.
When grinding to a paste, i like to remove bay leaves & cinnamon stick. If you like the flavor, keep it while grinding. Make sure the paste is well smooth any everything is a fine paste.
When adding the second round of onions, make sure they are well cooked before serving.
It definitely tastes better the next day.
Using whey water (the water when making paneer) instead of water to just amp the flavor!