Potato Curry Recipe: Aloo er Dom or Dum Aloo Recipe

Potato Curry Recipe: Aloo er Dom or Dum Aloo Recipe

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When I was in Bangladesh, Friday mornings at my home used to be extremely special. I would wake up to the aroma of warm spices, curry and fried loochi/luchi (deep fried bread). My mother made Potato curry that is known as aloo er dom (aloo= potato, dom = cooked in steam), luchi and halva (sweet dish made from semolina). YUM Friday mornings and very Bangali! She used panch phoron and garam masala for the potato curry and sprinkled over fresh cilantro leaves…oh! I can visualize the hot steam coming out of the dish. You can also try this recipe with quinoa or whole wheat/spelt roti. As mentioned this is a delicious dish but it is starchy so eat occasionally. When you take time to make it right – it will leave the most unforgettable flavour on your taste bud. Here is the Potato Curry Recipe: Aloo er Dom or Dum Aloo Recipe my mother made!


Potato Curry Recipe
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  1. • 14-16 Baby Potatoes
  2. • Water for boiling and cooking the main dish
  3. • Sea salt for boiling water and main dish
  4. • 2 Tbsp. Mustard oil or Sesame seed oil
  5. • 1 tsp. Panch Phoron
  6. • 2 medium Red Onion, chopped
  7. • 2 tsp. of Ginger-Garlic paste
  8. • 2 medium sized Tomatoes
  9. • ½ tsp. Cumin powder
  10. • ½ tsp. Coriander powder
  11. • 1 tsp. Garam Masala powder
  12. • ½ tsp. Turmeric powder
  13. • ½ Tbsp. of Yogurt, organic and full fat
  14. • A pinch of cayenne pepper
  15. • 2 Green Chilies, slit from the middle
  1. 1. Peel and wash the potatoes.
  2. 2. Add salt into the water and bring it to boil. Add the whole potatoes and boil them.
  3. 3. Use a colander to drain water from potatoes once boiled.
  4. 4. Rinse the pot that you boiled the potato and make sure it is dried.
  5. 5. Pour oil in the pan and add the panch phoron.
  6. 6. After a minute add the onion, green chilies, ginger-garlic paste, tomatoes and water.
  7. 7. Add rest of spices – cumin, coriander, garam masala, turmeric and add the yogurt.
  8. 8. In medium heat cook the masala or the gravy for 8-10 minutes with the lid on.
  9. 9. Add salt to the gravy and stir in the potatoes.
  10. 10. Once the potatoes are in the pot, use a potato masher to break the potatoes into chunks. Use very light pressure to do this.
  11. 11. Lower the oven heat and slow cook the potatoes for another 5-6 minutes with the lid on.
  12. 12. Transfer the potato and gravy in a dish and garnish with cilantro leaves, yogurt and green chilies.
  1. For Garnishing
  2. • Small fistful cilantro leaves, finely chopped
  3. • 2 Green chillies
  4. • Yogurt
  5. • 2 Green Chilies
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