So I was really craving ‘aloor dom‘ or Aloo Dum on a fine Sunday during the lockdown/quarantine period. And I tried looking around for a good recipe, but couldn’t find something simple. So I called up my mom, got some instructions – then improvised on them (obviously). The result was so good, that we had to make paranthas immediately to gorge on. I don’t have many pictures, I promise to update this blog post when I do, but here’s the recipe if you’d like to try at home.

Preparation:

Take 12 small sized potatoes or 6 medium sized – boil them and then peel the skin. Make a paste of 2 tomatoes and 3 onions in a grinder, this is your base.

Head mustard oil in a pan, add bay leaf and cardamom and saute. Then put in the onion tomato paste, and keep stirring it, and you’ll see the water leave the paste and it thickens – the raw smell should go away. Add ginger garlic paste and continue stirring. Let this mixture cook for a bit, but make sure it doesn’t burn. Then add the spices – turmeric, chili powder, coriander powder and salt. Add two slit green chili. Garam masala can also be added optionally. Make sure the spices mix well and keep stirring the mixture paste. Add 2 spoons of curd to this. Then add a cup of water and cover the pan for a minute.

Next add the peeled potatoes. If they are big, slice them up, and pierce them with a fork so the gravy and flavours go right into the potatoes. Cover the potatoes in the gravy, add more water if needed – bring it to boil, stir occasionally. After this, reduce the heat, and simmer the potatoes for 15 – 20 minutes – this is essential for the potatoes to get the right flavour inside. The gravy thickens, and you can turn the potatoes and stir lightly. And you’re done with Aloo Dum. Have with luchi, puri, parantha or even rice!

Ingredients:

12 baby potatoes. Boiled and peeled

2-3 cardamom pods

2 spoons of turmeric powder

1 cinnamon stick

2 bay leaves, cut in half each

2 tomatoes in a grinder to make puree

1 onion chopped or made into paste

1 green chili – sliced

2 spoons of curd – preferably homemade

2 spoons of red chili powder

1 spoon each of coriander powder, ginger garlic paste

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