Our community is primarily driven by home cooks across the country who share their recipes from traditional family classics to their very own inventions. Where as in Bengali Aloo Dum, the curry has succulent flavor with a use of tomato into the masala. ThereвЂ™s a wide use of curd and Kashmiri red chili powder that gives a fiery red color and texture to the curry. Our mission is keeping families at home and around the dining table. Aloo dum in North India is a spicy curry made with Baby potatoes. But deciding what to cook and what to eat everyday is definitely not easy. Our advanced search functionality, multilingual app and website (in English, Hindi, Marathi, Bengali, Tamil, Telegu & Gujarati) and well explained step by step recipes makes the process of discovery even easier.Дespite some great eating out options today, nothing beats the pleasure of a good home cooked meal 'Ghar ka khana'. At over 1,00,000 recipes and videos, we are already the largest recipe platform in India today. Our platform promotes discovery of the incredible variety of food made in homes today, from the most basic recipe to undiscovered regional and world cuisines. (this is an additional ingredient which I like to add)Д«ETTERBUTTER is a cooking platform for the Indian cook. Lastly add some chili flakes for extra heat. This is a recipe for a gravy type aloo dum so make sure you do not let the gravy dry up completely.

Cover with a lid and let it simmer till the base thickens a bit. Add the base for the aloo dum into the karai and stir well.Fry it lightly so that the potatoes are coated with the oil and the black cumin seeds. Add the chopped potatoes and stir well.Heat a kadhai or a utensil with a hollow bottom, then pour in some mustard or regular oil to and some black cumin seeds (Kalongi) till they crackle.(I would suggest you refrigerate the potatoes for about 10-15 minutes so they become firm.) Once the potatoes have cooled, peel and slice them into little medium sized cubes. (A personal tip of my mom's to make the base for the aloo dum) In a small bowl, add the kashmiri chilli powder, turmeric, red food coloring, salt and water (fill quarter of the bowl) and mix well.Meanwhile prepare to make the base for the aloo dum. After the potatoes are boiled, leave them aside to cool.Boil the potatoes in a pressure cooker on a high flame till about 3 whistles blow.Note the use of the sil batta to make the wet spice mixture. The pictures below are from the time when I made aloo dum in naniвЂ™s home. Piping hot deep fried luchis or puris and parathas taste particularly good with this aloo dum. Cook through for a few seconds, garnish with chopped coriander and serve hot.Д¬an be eaten by itself with toothpicks as an appetizer or with Indian bread. The potato mixture should look moist without becoming watery. Now slowly, 1/8 cup at a time, add about Вј вЂ“ ВЅ cup of water, waiting until the water is absorbed before adding more. The spice paste should adhere well to the potatoes.ДҐ. Add the baby potatoes, tamarind pulp and salt. Cook until the oil separates from the mixture.Д¤. Add the spice paste and 1 tsp of the oil. Add the onions + ВЅ tsp of sugar and fry till the onions are golden brown.ДЈ. Add the garlic paste and fry for a few seconds. Add the tarka spices: cumin seeds and the bay leaves. Spice paste: grind to a dry powder first and combine with the ginger for a wet pasteДЈ or 4 whole dried red chillies, less if milder taste desiredДў tbsp of solid tamarind fruit paste, with pulp extracted after soaking in hot waterДў-3 tbsp of mustard oil, or any vegetable oil + 1 tsp for laterДЎ. Kala aloo dum, spicy black baby potatoes, Calcutta street style.ДЎ lb or ВЅ kg small baby potatoes, boiled and skinned As for the children, I leave them to chase baby potatoes all over the house with hoots of вЂњaaalu,вЂќ and to lick cautious fingers poked into the spicy masala paste. I become a child again, eating forbidden street foods and surrendering to visceral pleasures. One mouthful, and I come alive to the flavors chasing themselves on my tongue. My naniвЂ™s fiery aloo dum replete with the taste and memory of CalcuttaвЂ™s dusty streets is the best antidote to fear and homesickness. In this situation, the only thing I am able to do is cook. She would take over the house, and all of us would become her children. Was I supposed to actively mold them, watch them anxiously or just get out of their way? I dreamed frequently of opening my front door, and seeing my motherвЂ™s face. What surprised me was discovering that my beloved children were after all their own people, separate from me despite all the entanglement of the initial months. Raising them all by myself didnвЂ™t seem as natural as I had imagined. Yet the minute my children began arriving I started to feel a stomach wrenching unease. I had left home to study, to work and to build a family. For a long time I couldnвЂ™t feel anything that resembled more than a faint sense of contented nostalgia for my home in Calcutta.