Bengali Alur Dom With Luchi (veg sabzi and luchi)

Name: Bengali Alur Dom With Luchi (veg sabzi and luchi)
Total time: 1800 s
Yield: 2 serves
Cuisine: Indian
Ingredients: 6 baby potatoes; Salt to taste; Water; 1 tbsp mustard oil; 2 onions, finely chopped; 1 tomato finely chopped; 1 tsp garlic paste; 1/2 tsp ginger paste; 1 bay leaf; 1 red chilli; 1/4 tsp cumin seeds; 1/4 tsp turmeric powder; 1/2 tsp red chilli powder; 1/2 tsp coriander powder; 1/4 tsp Bengali garom moshala (see recipe below); 3 green chillies, slit; 1/4 tsp sugar; Salt to taste; 1 cup hot water; Luchi to serve; Chopped Coriander to garnish; 1 cardamom; 1 clove; 1 small cinnamon

Bina Samir Telivala @Bina_Samir

#CA2025
#forgottenbut fabulous
#bengali-stylevegetablesubji
#post2

A very delicious & traditional Bengali version of Punjabi Dum Aloo.
There is a very special place of Dum Aloo in Indian cuisine. It is made in many different variations in India like Punjabi Dum Aloo , Banarasi Dum Aloo , Nawabi Dum Aloo , Peshawari Dum Aloo , etc . All are very flavorful , colorful & spicy .

But Bengali Alur ' dom is not only spicy but slightly sweet too & very tasty . It is generally served with Luchi but you can have it with regular roti or chapati also . On some special occasions it is served with Koraishutir Kochuri & Radhaballavi also . It is a regular breakfast dish in Bengali households.

Cooksnap
@Kims_160316

#CA2025
#forgottenbut fabulous
#bengali-stylevegetablesubji
#post2

Cooksnap
@Kims_160316

Bina Samir Telivala @Bina_Samir

#CA2025
#forgottenbut fabulous
#bengali-stylevegetablesubji
#post2

Cooksnap
@Kims_160316

#CA2025
#forgottenbut fabulous
#bengali-stylevegetablesubji
#post2

Cooksnap
@Kims_160316

Saved

Ingredients

30 minutes

2 serves

For boiling the potatoes :
6baby potatoes
Salt to taste
Water
For the subji :
1 tbspmustard oil
2onions, finely chopped
1tomato finely chopped
1 tspgarlic paste
1/2 tspginger paste
1bay leaf
1red chilli
1/4 tspcumin seeds
1/4 tspturmeric powder
1/2 tspred chilli powder
1/2 tspcoriander powder
1/4 tspBengali garom moshala (see recipe below)
3green chillies, slit
1/4 tspsugar
Salt to taste
1 cuphot water
Luchi to serve
Chopped Coriander to garnish
Bengali garom moshala :
1cardamom
1clove
1small cinnamon

Saved

Steps

30 minutes

1

Wash the new potatoes very well under running water. Soak them in water for 30 minutes.
2

Take them in a pressure cooker. Add water,salt & baby potatoes & take 2 whistles.Open the cooker once the pressure is released. Peel them. If they are new potatoes, no need to peel them. Use them with skins.
3

Slice the onions.Chop the tomatoes roughly. Slit the green chillies. Set aside. Make ginger & garlic paste separately
4

Heat the mustard oil. Once the oil turns pale yellow, add cumin seeds, bay leaf & dried red chillies.Saute for 1/2 a minute.
5

Add onions & cover & cook till slightly brown in colour. This will take 3 minutes.
6

Add the tomatoes & cover & cook till soft.
7

Add garlic paste, Kashmiri red chilli, turmeric & coriander powders & cook them till oil is released on a slow flame.
8

Add ginger paste & hot green chillies, continue braising till it reaches jam like consistency. Add hot water.
9

Add sugar & salt. Add the boiled potatoes.Stir to coat the potatoes well with the spices.
10

Cover & cook for 10 minutes.
11

SFinish with garom moshala.Garnish with coriander & serve with Luchi.
12

Bengali garom moshala : Lightly roast the ingredients till fragrant, stirring all the time. Cool.
13

Crush them with mortar & pestle or if more in quantity, blitz them to fine powder. Use as required.