Biye Barir Alur Dom (Spiced Potato Gravy as served in Bengali Weddings)

Weddings especially bengali weddings are a fancy affair. There are several ceremonies and they go on easily for a week. The most important part besides the ceremonies, fun and headache is of course Food. Everyday different menus are planned for Breakfast, Lunch, Snacks and Dinner and this Alur Dom is a must have on one of those menus. This dish is usually served for breakfast with phulko Luchi and doi-bonde (sweet yogurt with tiny deep fried gram flour balls dipped in sugar syrup). This simple yet delicious breakfast is rich enough to be eaten and enjoyed in a wedding and yet simple enough to keep the cooks and servers free for lunch which is of course a multi-course affair in itself.

So, today we are going to prepare this delicious, lip smacking Alur Dom or Spiced Potato Gravy. I am going to share with you all the secrets, tips and tricks so that this Biye Barir or wedding special dish can also be prepared at home for celebrating special occasions. So try this and maybe next time you can surprise your friends and family by preparing this yourself. I am sure that everyone will be delighted to eat this Biye Barir special dish. 

You will be surprised to know that this spiced potato gravy is incredibly easy to make. Air frying the potatoes brings a nice texture and flavor to them. If you don't have an air fryer, you can of course deep fry them. I strongly urge you not to skip this step because it will dramatically change the flavor of the entire gravy.

How? Fried Potatoes are crispy and they do not need to be cooked for a long time in the gravy. They retain their shape better, bringing that texture and fried flavor in the gravy. If you straightway add potatoes in the gravy, they will just get cooked and taste sweeter. Remember this dish is served at weddings so there are no shortcuts to flavor.

Now let’s talk about the other important ingredients and methods we will be using in this recipe:

Ghee - I love Ghee. It introduces a delicious flavor and aroma in the dish. You can use your own homemade Ghee for this recipe which you can make with spoiled heavy cream. You can also buy ghee from Indian stores, Costco or basically any grocery shop. Keep the bottle at room temperature away from heat and it will be good for several months. 

Ginger - Ginger is widely used in Indian cuisine and many other South Asian cuisines. In India, it is used as a spice for cooking varieties of dishes. It can be made into a pickle or consumed as ginger tea with honey. Ginger candy is a type of confectionery made by cooking the root in sugar. Ginger has a warm, spicy aroma and a pungent flavor. It is supposed to trigger saliva production that makes the act of swallowing pretty easy. 

While ginger is usually eaten in small amounts, it still contains healthy oils, fibers, carbohydrates, vitamins, and minerals. When buying ginger try to go for fresh ginger root. You can get a big box, cut them in small portions then freeze them in a ziplock bag. The advantage of buying fresh root is, it helps you to avoid the readymade or ready to use ginger pastes (which are available in all grocery shops and often contain salt and preservatives to extend shelf life). 

Tomato - Just like ginger you can freeze tomatoes as well. Wash them, then place in a ziplock bag and freeze straight away. When you need to thaw them, microwave for a minute or two and then run in the nutribullet or chopper to make a puree. The downside of freezing tomatoes is, you won't be able to dice or chop them (if the recipe specifically asks for it) so make sure to keep a couple tomatoes in the fridge or outside for those kinds of recipes.

Meat Mallet - You will be surprised how easy it is to crush ginger or garlic using the meat/ kitchen mallet. The flat side applies even and heavy pressure, instantly crushing the clove or root. Now what about the Grater? well, you can use it too but keep in mind that it requires absolute attention. Using a rolling pin needs too much force and Mortar Pestle is too much work. But a mallet is easy! Just a couple of bangs and tada! Crushed ginger/ garlic is ready! You can use plastic wrap, wax paper or freezer bags to cover the food before crushing it. This prevents bits from flying off and also keeps the mallet clean. A sprinkle of salt while crushing ginger or garlic helps them to break down easily. Why? because salt acts as an abrasive and helps them to pulverize quickly. Now remember that you only have to add a pinch of salt for this step. 

Degi Mirch - Also known as kashmiri mirch, is prepared from a blend of colorful red bell peppers and red chilis (kashmiri red chilis, hence the name). It is slightly hotter than paprika and introduces a mild heat and a deep red orange color in the dishes. Dry Degi Mirch may taste like Paprika but if you fry it in oil, you will instantly feel a mild heat and flavor of its own. Besides this alur dom, you can also use it in soups, Tandoori Chicken or other curries and gravies. It is widely available at Indian grocery stores. Look for Deggi Mirch, Degi Mirch, Deghi Mirch, Kashmiri Mirch or Kashmiri Chili Powder.

And now onto the recipe:

Ingredients:

• Ginger - 1 inch, peeled 
• Salt - about ½ teaspoon (or to taste for the gravy) plus some more 
• Ghee - 2 tablespoons
• Cumin Seeds - 1 teaspoon 
• Asafoetida - ¼ teaspoon 
• Degi/ Kashmiri Mirch Powder - ½ teaspoon
• Turmeric Powder - ½ teaspoon, plus some more
• Canola Oil/ Spray - for air frying
• Coriander Powder - 1 teaspoon 
• Tomatoes - 2 medium, pureed
• Potatoes - 2-3 medium, peeled, washed and cut in big cubes 
• Cilantro - a handful, washed and chopped
• Amchur Powder - 1 teaspoon 

Directions:

• Place the Ginger on a wooden board. 
• Sprinkle a pinch of Salt on it. 
• Cover with a piece of cling wrap or plastic. 
• Bang with the meat/ kitchen mallet a couple of times to crush the ginger.
• Preheat the air fryer at 400 F (or fries mode). 
• Season the potatoes with some salt, oil and turmeric.
• Air fry for 15 minutes or till golden red in color (you can also deep fry them). Doing this step helps to create a better texture in the potatoes and also enhances flavor. 
• Now take a pressure cooker and heat it on medium heat.
• Add the Ghee and once it melts, add Cumin Seeds, crushed Ginger and Asafoetida. Saute for a minute.
• Now add Tomatoes, Degi Mirch powder, Turmeric powder, Salt and Coriander powder saute until fragrant and the tomatoes dry up a bit.
• Next add the potatoes with about 1 or 1 ½ cups of water. Stir then put the lid on and give it 2-3 whistles. 
• Turn off the heat and let it cool down.
• Remove the lid, take out the potatoes in a serving bowl, leaving 4-5 pieces in the cooker. 
• Take a potato masher and mash the potatoes (which are in the cooker). Boil them for a minute over medium high heat, stirring occasionally (this will help to thicken the gravy).
• Add the Amchur Powder and mix.
• Pour the gravy over the potatoes (in the serving bowl) and garnish with cilantro.
• Serve with Luchi or Paratha.

If you love Indian Potato dishes (that go well with Luchi/ Puri or Paratha) then give then recipes a try:

• Alu Palak Sabji (North Indian Dish: Stir-fried Potatoes with Spinach)
• Gajar Alu Matar (Curried Carrots and Potatoes with Peas)
• Alur Dom (Bengali recipe: Potatoes with gravy)
• Alu Tamatar Sabji (Curried Potatoes with Tomatoes)
• Masala Alu (Stir fried Potatoes with Indian spices)
• Alu Chochori (Bengali recipe: Potatoes with Indian Spices)
• Niramish Alur Dom (Potato Gravy Without Onion and Garlic)
• Kalo Jeere diye Alur Torkari (Bengali recipe: Potatoes with Nigella Seeds)
• Allahabadi Chatpata Alu (Spicy Tangy Potato Gravy of my Hometown)
• Masala Alu (Spiced Potatoes)
• Station wala Lehsunia Alu (Indian Railway special Garlic Potato Stir-fry)
• Kalo Jeere Ghee diye Alur Torkari (Potatoes with Nigella Seeds and Ghee)
• Alu Soa Sabji (Potato stir-fried with Dill)