Alur Dom (Bengali recipe: Potatoes with gravy)

Photo Courtesy: Dr. Debarshi Chatterji

Today I am going to share an authentic Bengali recipe. There are several different versions of it prepared by people all over India. It is also a common Sabji served by many street vendors who serve it with crispy Kachoris. Ah! I cannot forget the smell of hot Kachoris and yummy Alur Dom (or Alu Dam) served on a paper plate along with some onion rings and Dhania chutney, just the memory of it makes me drool!

Coming back to the topic, Luchi ar Alur Dom is an all time favorite dish of Debarshi and although it is not always possible for me to prepare his favorite breakfast every now and then, I always prepare it on special occasions like during Durga Poojo (religious praying days) or on his birthday. I feel that by preparing certain dishes on a particular day, we create a tradition of our own and we crave for that particular dish on that day, like Turkey on Thanksgiving. This dish has also become very favorite amongst my American friends who love to eat this in our get together parties.

This Sabji is a dream come true for all the potato lovers. The big chunks of deep fried potatoes with the tomato ginger gravy truly satisfies all my potato cravings. Now, typically this hot and sweet potato Sabji is served with a crisp, fhulko Luchi (puffed crust deep fried bread) but this also goes very well with Kachori, plain Paratha or even rice and dal and if you are feeling lazy then just toast some breads with butter and make a sandwich with this Sabji. Yum!

To prepare Alur Dom, I would recommend to go for the small round or oval shaped potatoes (mainly for the presentation purposes), you can of course use the good old russet potatoes like I sometimes do. The potatoes are first boiled, cooled and peeled and then deep fried. In the second stage, I prepare a gravy of onion, ginger and tomatoes and slow cook the potatoes in it. The gravy tastes quite simple until I add my homemade Garam Masala in it. Its aromatic and fresh taste adds a complex flavor in the humble potatoes.

So, this weekend, satisfy your Potato cravings with this yummy Sabji.

Bon Appetit!

Debarshi is enjoying his favorite breakfast on his birthday – Luchi with Alur Dom and Chaler Payesh

Ingredients:

• Potato - a bag of small round or oval shaped potatoes or 2 medium sized russet potatoes, cut into big pieces
• Tomato - 2, big
• Ginger -  about 2 inches 
• Green Chili – 1-2
• Onion – ½ of a medium onion, minced
• Turmeric powder -  ¼ teaspoon
• Salt – ½ teaspoon
• Garam Masala – ¼ teaspoon
• Oil – about 3 tablespoons + 2 cups (for frying)

Let’s do a little prep:

• It’s time to take out the pressure cooker! Yes, wash the potatoes and put them in the pressure cooker with enough water to cover them.
• Cover the cooker with its lid and attach the rubber and the whistle.
• Heat the cooker on medium heat and wait for 2-3 whistles.
• Turn off the heat and let it cool down.
• Once the pressure drops and the lid opens, remove the potatoes from the cooker and place them in a bowl filled with ice and water.
• Allow 5-10 minutes then touch cautiously to check if the potatoes are cool enough to handle.
• Peel the potatoes (carefully certain spots may still be hot).
• Now take the Tomato, Ginger and Green Chilli and make a paste. You may use Nutri bullet or a food processor to make the paste.

Directions to prepare the Alur Dom: 

• Heat a wok on medium- high heat.
• Pour about 2 cups of oil in it.
• Pat dry the Potatoes.
• When you see small bubbles on the surface of the oil, drop the Potatoes in it one by one and do this carefully.
• Fry till the Potatoes are reddish brown in color.
• Take a different wok or empty this wok draining all the used oil in an oven safe dish. 
• Heat the wok over medium heat.
• Take about 3 tablespoons of oil and after about a minute add the onion.
• Fry till the Onion turns golden brown.
• Now add the Tomato, Ginger and Green Chilli paste in it and mix well.
• Keep frying this till the oil begins to separate.
• Add the Potatoes in it and mix well.
• Add the Garam Masala and Salt and fry well for a couple of minutes to let the spices blend with the Potatoes and the paste.
• Add about 1-2 cups of water and stir.
• Cover and cook over low heat for about 10- 15 minutes so that the Potatoes absorb all the delectable taste and aroma of the gravy and Garam Masala. Make sure the excess water is evaporated so that you get a rich and thick gravy.
• Serve with Luchi or Paratha.

Tips: 

• Use petite, red or white potatoes for this recipe. If you are using russet or yellow potatoes cut them into big cubes. Do not use purple or blue potatoes for this recipe.
• Use a wok with a spider spoon to deep fry the potatoes.
• If you are not used to eating hot food, you can reduce the quantity of ginger and skip the green chilies.

Masala Kachori with Alur Dom

Recommended reading:

• Masala Kachori
• Plain Paratha
• Garam masala
• How to Deep-Fry food with Confidence?
• How to check if the oil is hot enough to fry
• Alu Borir Torkari (Potatoes with sun dried Lentil Dumplings)
• Luchi – Deep Fried Puffed Bread
• Nutri Bullet – now cook gourmet foods whenever you want
• Alu Chochori (Bengali recipe: Potatoes with Indian Spices)
• Indian Salad
• Kopi Alur Chochchori (Bengali recipe: Stir fried Cauliflower with Potatoes)
• Namkeen Puri (Deep Fried Savory Puffed Bread)
• Top 10 Spices to keep in your kitchen
• Niramish Alur Dom (Potato Gravy Without Onion and Garlic)
• Alu Potol Kumror Dalna (Potato, Pointed Gourd and Pumpkin curry)
• Borboti Alur Torkari (Beans sautéed with spices and Potatoes)
• Bandakopi Alur Torkari (Mamma’s Cabbage in curried Potatoes)
• Kathal ki Sabji (Enchor/Jackfruit in a Tomato Curry)
• Biye Barir Alur Dom (Spiced Potato Gravy as served in Bengali Weddings)
• Station wala Lehsunia Alu (Indian Railway special Garlic Potato Stir-fry)
• Kalo Jeere Ghee diye Alur Torkari (Potatoes with Nigella Seeds and Ghee)
• Koraishuti’r Kochuri (Deep Fried Puffed Bread with Pea Filling)
• Palak Kachori (Deep Fried Bread kneaded with Spinach and spices)
• Alu Soa Sabji (Potato stir-fried with Dill)