ALOO is one of the most versatile foods that exist. Whether you are making a snack, Sabzi or a curry, you can use it to make a wide variety of dishes. Among all, Dum Aloo enjoys great popularity. This dish of northern India is prepared through slow cooking baby potatoes in a delicious sauce. If you are a lover of Aloo, we are sure that you should have tried this curry at some point. However, have you ever tried your Bengali version? He knows as delicious as the traditional version and is a pleasant change when he wants to have something different. Dum Aloo’s recipe in the Bengali style was shared by the Instagram page @Pawar_omkar.
Also read: Love Dum Aloo? Discover the taste of different states with these 5 recipes from Dum aloo
What makes Dum Aloo of Bengali style mandatory?
Dum Aloo in the Bengali style gives Dum Aloo regular an interesting turn. In general, this dish is prepared with less spices and has a slightly thicker texture. However, this Bengali version is more spicy flavor due to the addition of Degi Mirch and the red chiles of Kashmir. It also has a thinner texture compared to the DUM Aloo regular. The addition of tomatoes adds a touch of abruptness to the curry.
What to serve with Bengali Dum aloo?
Dum aloo in the Bengali style knows better when served with steaming hot rice. Alternatively, you can also savor this aloo curry with vegetable pulao. If rice is not his first preference, do not hesitate to enjoy it with Rotis soft or crispy parathas of Lachha. Do not forget to match it with a bit of Achar and onions.
How to do Dum aloo in the Bengali style | Dum aloo recipe for Bengali style
To prepare Dum Aloo in the Bengali style, be waited for babies and boils well in a cooking pot with a little salt. Then combine the coriander dust, the Jeera dust, the Mirch Degi, the red chili dust, the salt, the ginger pasta and the water in a bowl. Mix well to form a soft paste. Now, heat the mustard oil in a Kadhai and Saltea Jeera, Cardamomo, bay leaf and a cinnamon stick. Add the boiled potatoes to the Kadhai together with the prepared paste. Add tomato and water puree, and allow the sauce to cook for a few minutes. Once done, sprinkle Garam Masala and salt to taste. Mix well, place a coal on a stain on the Kadhai, cover with a lid and cook again for 4-5 minutes. Serve hot and enjoy!
Also read: Dhaba Dum Aloo: The perfect dish for special occasions
Watch the complete recipe video below:
Are you going to try this DUM Aloo of Bengali style? Let us know in the comments below!
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