Doi diye Alur Dom (Bengali Style Dum Alu with Yogurt) – Thakurbarir Ranna
……….উদয়দিগন্তে শঙ্খ বাজে, মোর চিত্তমাঝে
চিরনূতনেরে দিল ডাক
পঁচিশে বৈশাখ ।।
With the advent of Pochise Baisakh, the birthday of Kobiguru Rabindranath Tagore, here I present another great recipe from the kitchen of Tagores. I take immense pleasure to add another gem to my Thakurbarir Ranna series and this is a pure vegetarian dish. As usual, I have given my own twist in this dish and the outcome is just fantastic. It’s a hassle free and a must try recipe. Morning breakfast with this alur dom and luchi (Bengali deep fried puffy bread) and Sanchayita open by my side – this is truly a blessed morning!
Having a heart filled with the essence of Tagore, I celebrate him everyday. Since childhood, Tagore has been my greatest escape from all troubles and worries. In distress I hold him close to my heart and that makes me calm down. For me, Tagore is a therapy, he is a celebration, he is love and life, he is my God. Like many other Bengalis, Pochise Baisakh is an auspicious day for me. It’s been a ritual in our home to get up early that day, pay homage to Tagore by playing or singing his songs, placing a fresh garland on his photograph and the celebration continues with sweets and other special dishes.
Coming to the very dish Doi diye Alur Dom, this is a mild flavoured potato recipe which is cooked in dum style. The yogurt added in the curry is the game changer here. Yogurt give this dish a little tangy taste along with a smooth, creamy and mild texture. This dum aloo goes perfectly with Luchi and can also be consumed with gorom bhat (steamed rice). I got so carried away by the taste of this that I had it for breakfast and for lunch with luchi and gorom bhat respectively. The presentation in the photographs was my lunch scene today 🙂
Instead of adding roasted cumin, I tempered it with cumin seeds and fennel seeds. I have also added few other spices that are actually not there in the original recipe. Here’s how I made it.
- 800 gm baby potato
- 300 gm yogurt
- 5 green chillies, slitted from middle
- 1/2 tea-spoon cumin seed
- 1/2 tea-spoon fennel seed
- 1 tea-spoon turmeric powder (1/2 + 1/2)
- 1/2 tea-spoon cumin powder
- 1/2 tea-spoon Kashmiri red chilli powder
- 1/2 tea-spoon garam masala powder
- 1 cinnamon stick (1 inch approx)
- 3 cardamom, crushed
- 3 clove
- as required mustard oil to shallow fry the potatos
- 2 table-spoon ghee
- salt, according to taste
- Pressure cook the potatoes for maximum two whistles. Once the pressure cools down, open the lid and peel the skin of the potatoes. Keep aside the peeled potatoes.
- Whisk the yogurt with 1/2 tea-spoon turmeric powder and little salt. Make sure that no lumps remain. Keep aside.
- Rub the potatoes with 1/2 tea-spoon turmeric powder and little salt. Heat mustard oil and shallow fry the potatoes until golden yellow. Remove and keep aside.
- Heat ghee in a pan and temper with cumin seeds, fennel seeds, cinnamon, cardamoms and cloves. Allow them to splutter.
- Add the potatoes, cumin powder and Kashmiri red chilli powder. Sautè for 2 minutes.
- Now, add the whisked yogurt and salt. Mix properly and cover the lid.
- Cook on a low flame for 10 minutes or until the moisture of the yogurt gets dried up.
- If you prefer a little gravy, add little water with the yogurt. Do not overcook the potatoes as they are pressure cooked already.
- Once you get your desired consistency, sprinkle the garam masala powder and give a quick mix. Turn off the flame.
- Your Doi diye Alur Dom is ready to be served now.
Serve this hot with any staple food of your choice, preferably fried bread. This is an authentic Bengali dish and it tastes heavenly.
Do drop me a comment giving your feedback about this recipe. You can also tag me on Instagram using the handle @when_a_bong_cooks.