Aloo-dum or dum-aloo , call it as you wish. This particular dish i am sharing today is the Alor dum that a bengali enjoy with loochi or as a spicy chat adding few common things to the dish like chopped fresh red-onion..lemon juice and black-salt etc.The same chat is famous in Orissa too. I remember in my school days , when a person used to sell this made of tiny baby potatoes , but that was cooked with very less spice.
This recipe what my granny makes for us when we visit her.Being a bengali , she is a very good cook.She is a dancer, singer in-fact a multi-talented person.I have many sweet stories from my childhood dairy with her.she is now a 75 year old gorgeous lady
Boil the potatoes till they are almost done or pressure cook for 2 whistle.Once cooled, peel them and just cut into 2" cubes.
Make a paste of onion.garlic,ginger and green chili.Take a pan and heat oil.If using mustard oil ,Cool it after heating to smoke point and than heat again.Heating to smoking point make it's pungency mild.
In a bengali or Oriya kitchen , this oil is mostly used.
Add 1 tsp sugar and let it be brown.It will give the dish a rustic color.Instead of using any food color i prefer this method.Add onion paste and saute it well for 5 minute.when Masala start releasing oil , add turmeric and coriander powder to it.Add potato cubes and saute for 2 min.Now add red-chili powder and salt per taste.You can use kashmiri chili powder to get more color in ur dish.
If you find the masala is sticking at bottom, sprinkle little water and saute for 2 min.Mix 1 tsp sugar and roasted cumin powder and water.Mix well and let it cook for 5 min.Sprinkle cinamon and cardamom powder.Give a stir and it's ready.
Adding of water depends the way you want your curry.If you want to enjoy as chat add only one cup.
If you need a little gravyto go with your Parathans/flat-bread than add 2 cup.
Serve hot .Garnish with fresh coriander leaves if u want.I have used coriander stems inspired by one of my blogger friend Souvik.