Bengali Alur Dom
baby potatoes sealed in a tangy yogurt and ginger gravy, the standard partner to luchi
Allergens in Bengali Alur Dom: milk, mustard.
Ingredients
Quantities for 4.
- 600g baby potatoes, boiled and peeled Potato
- 100g, whisked smooth Yogurt
- 1 large, pureed Tomato
- 1 tbsp, ground to a paste Ginger
- 1.5 tsp Cumin Seeds1 tsp for the tempering, 1/2 tsp dry-roasted for the finish
- 2 Dried Red Chillione for the tempering, one dry-roasted for the finish
- 1 Bay Leaf
- 1/4 tsp Asafoetidause compounded-free hing to keep the dish gluten-free
- 3/4 tsp Turmeric
- 1.5 tsp Kashmiri Chilli
- 1 tsp Cumin Powder
- 1 tsp Coriander Powder
- 1/2 tsp Garam Masala
- 2, slit Green Chilli
- 1 tsp Sugar
- to taste Salt
- 4 tbsp Mustard Oil
- 1 tsp Gheeoptional
- 200ml Water
Cookware
stovetop, kadhai
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Boil the potatoes only until a fork goes in with slight resistance, then peel and prick them all over with a fork so the gravy gets inside.
- Dry-roast 1/2 tsp cumin seeds and one dried chilli in a pan until they smell toasty, then grind them to a coarse powder. This bhaja moshla goes in at the very end and is what makes it taste Bengali.
- Whisk the yogurt smooth and leave it at room temperature for 20 minutes before you begin.
Method
- Heat the mustard oil to smoking point in a kadhai and let it settle off the heat for 30 seconds.
- Fry the boiled potatoes with 1/4 tsp turmeric and a pinch of salt over medium heat for 6 to 7 minutes, until the skins are blistered and gold all over, then lift them out.Dry the potatoes properly first or they will spit and refuse to colour.
- Add the bay leaf, 1 tsp cumin seeds and one dried chilli to the oil and let them crackle for 20 seconds, then stir in the asafoetida.
- Fry the ginger paste for 1 minute, until it loses its raw smell.
- Add the pureed tomato with the remaining turmeric, kashmiri chilli, cumin and coriander powders and cook 6 minutes, until the oil separates cleanly at the sides.
- Pull the pan off the heat, beat in the whisked yogurt, then set it back on the lowest flame and cook 3 minutes without boiling.If it looks grainy, take it off and whisk hard; it will come back together.
- Return the potatoes with the sugar, salt and slit chillies and turn them in the masala for 3 minutes so every one is coated.
- Add the water, bring to a simmer, then cover tightly and cook on the lowest heat for 12 minutes.A tight lid is the point of dum: the potatoes finish in trapped steam, not in liquid.
- Uncover, raise the heat and reduce for 3 minutes until the gravy clings to the potatoes rather than pooling.
- Stir through the garam masala, the ghee and the roasted bhaja moshla, cover and rest 5 minutes before serving.
Storage
Keeps 3 days refrigerated and tastes better on day two. Reheat on low with a splash of water and add the bhaja moshla fresh if you have it.
Nutrition Medium estimate
One serving of Bengali Alur Dom (286 g) is about 300 calories, or 106 calories per 100 g.
Low protein: 5 g a serving, 7% of the calories
| Per serving286 g | Per 100 g | |
|---|---|---|
| Calories | 300 kcal | 106 kcal |
| Protein | 5.3 g | 2 g |
| Carbohydrate | 33.9 g | 12 g |
| of which sugars | 5.0 g | 2 g |
| Fibre | 4.9 g | 2 g |
| Fat | 17.3 g | 6 g |
| of which saturated | 3.1 g | 1 g |
| of which unsaturated | 12.7 g | 4 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for asafoetida, garam masala. Estimated from raw ingredients using USDA FoodData Central.
More like this: Healthy Indian recipes · Vegetarian Indian recipes · Gluten-free Indian recipes · No onion no garlic recipes · Bengali recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.