Thursday, March 24, 2016

Doi Die Alur Dom / Easy Dum Aloo with Yogurt

This is probably my last instalment towards my Dum Aloo series. Series because I came across many procedures of making this particular dish. With onions and tomatoes, without tomatoes, with only tomatoes or onions, without yogurt, with yogurt!!!

how to make dum aloo with yogurt recipe

easy and simple dum aloo with yogurt recipe

This recipe is adapted from the book “Thakurbarir Rannabanna”....and it’s a very simple Dum Aloo recipe. With only yogurt and some simple spices...this may be the simplest process anyone has heard of.

bengali style dum aloo with yogurt recipe and preparation
prepare your ingredients.
dum aloo how to make dum aloo with yogurt recipe
Heat oil and fry the boiled potatoes.
how to make dum aloo with yogurt recipe / doi die alur dom recipe
Temper the oil with hing / asafoetida and add in the yogurt. Simmer till the yogurt turns into a smooth gravy and then add the fried potatoes,
how to make dum aloo with yogurt recipe / doi die alur dom recipe
Add water and simmer till the gravy becomes nice and thick.
how to make dum aloo with yogurt recipe / doi die alur dom recipe
Finally sprinkle the bhaja mosla and mix in.
how to make dum aloo with yogurt recipe / doi die alur dom recipe

The only difference that I got is that this version of Dum Aloo is sweeter than the previous ones. Just adjust the sugar as per your taste and cook carefully when you pour in the yogurt. My suggestion is that put off the flame before you add yogurt and then slowly increase the flame. In this way you will save your yogurt from cuddling and the Dum Aloo will have a smooth gravy.

how to make dum aloo with yogurt recipe / doi die alur dom recipe

Easy Dum Aloo with Yogurt
Serves 3-4

how to make dum aloo with yogurt recipe / doi die alur dom recipe

Ingredients:
10-12 baby potatoes – peeled / 4 medium potatoes – peeled and halved
¼ th cup thick yogurt – whisked
1 tsp turmeric powder
2 tsp red chilli powder
1 tbsp bhaja mosla (dry roast cumin seeds, coriander seeds, dry red chilli and black peppercorns. Then ground them to a fine powder.)
A handful of fresh coriander leaves – chopped
3-4 green chillies – chopped
½ tsp hing / asafoetida
Salt
3-4 tsp sugar
¼ th cup of mustard oil

Method:
Peel and boil the potatoes with some salt.
Mix in the turmeric powder, red chilli powder, salt and sugar to the yogurt.
Heat the oil and fry the potatoes into them until golden from outside. Once done, take them out of the pan / kadai and keep aside.
Temper the remaining oil with hing / asafoetida and sauté for 7-10 seconds.
Put the flame on low and then pour in the whisked yogurt.
Keep stirring and when the gravy starts to thicken add the potatoes to them and pour in ½ -1 cup of water.
Put the flame on high and let the curry simmer until the gravy becomes thick and oil starts to float on top of them.
Taste and adjust the seasonings.
Finally sprinkle the bhaja mosla over them and give a good stir.

Put off the flame and serve hot with some chopped coriander leaves and green chillies on top of them, with some luchi / paratha. 

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