Sunday, April 13, 2008

Alu'r Dom

This is a typical Bong preparation, very easy to make, and is absolutely delicious!! Serve with hot luchis or porotas..

This is how i make it though the recipe will vary from family to family, cook to cook :)

Small or baby potatoes, boiled and skinned.
1 large onion, minced, not paste.
1 tsp GG paste
2 tbsp fresh curd/ dahi
turmeric
chilli powder
Dhania powder
Jeera powder
garam masala powder
whole garam masala
salt
mustard oil
Fresh coriander leaves

Heat mustard oil in a kadai. Let it heat up properly and then fry the boiled and peeled potatoes browning them nicely. Remove on to a plate and keep aside. Put in the whole spices- cardamom, cloves, bay leaf, etc. Fry for a minute and then add the onions. Fry well stirring all the time. Don't burn the onions. Add a minced green chilli if you like your food hot and spicy. Add the powdered spices and the fresh curd. Stir and mix well. let it cook. Add a tablespoon or two of water only if required. Stir well. Add the potatoes and mix well. In case the potatoes are biggish prick with a fork so that the spices and salt can get in. But be careful not to break the potatoes. Let it cook covered for a couple of minutes. There should be no gravy, just the thick masala paste coated all over the potatoes. garnish with fresh chopped coriander and serve.

You can add a little dried mango powder if you like with the other powdered spices. it adds a nice zing.

3 comments:

Nandita said...

Yummy :)
Glad to see you blogging regularly! Adding you to my blog roll as well as planning to blog Rhea's Dal recipe, but I see you have also blogged about it :)

Smita said...

Stumbled on your blog and I love it!!! Do you get dhanshak masala in USA anywhere???

Rhea Mitra Dalal said...

Smita,
I have no clue if Dhansaak masala is available in the US, but you could check out at your Asian/Indian store.
Meanwhile I will ask my cousin who lives in St Louis...