Aloo Dum Bengali Style

Bong Eats presents this aloo dum as its own take on Bengali curried new potatoes. It describes a savory, tangy sauce with green peas, and a rich, reduced gravy around the tender potatoes.

The baby potatoes are boiled in salted water, drained and peeled. A portion of the same listed salt coats them while they are still hot, before they join the curry.

Mustard oil heats the whole-spice tempering and asafoetida, followed by turmeric and Kashmiri chili powder. A separately mixed spice-and-ginger paste cooks in the same pan before beaten yoghurt and ketchup are stirred in.

The same boiled potatoes are folded into the mixture, then simmered with the remaining salt, sugar, hot gravy water and dried fenugreek leaves. The pan is covered while the gravy reduces and the potatoes become juicy and tender.

Ground cashew and the supplied blanched peas are added after reduction. Ghee and Bengali garam masala finish the dish before a short covered rest and serving.