Alur Dom

   

Alur Dom is a very popular gravy based potato curry all over India and every region has its own variations. This is a Bengali style pure vegetarian(no onion-no garlic)and vegan Alur Dom with green peas. Dom or dum style potato means it is cooked on slow fire with the lid on for sometime that allows the spices and herbs to infuse the potatoes, resulting in a irresistible Alur Dom that every Bengali enjoys with Karaishutir Kachuri(green peas stuffed fried Bengali bread) Luchi(fried Bengali white bread) or just plain roti. 


During winter months in India, small or baby potatoes are abundantly available in the markets and we Bengali serve this lip smacking Alur Dom to serve with Kachuri (fried stuffed bread) and Luchi(fried white bread). This is easy to make recipe with just a few simple pantry ingredients. Having access to small potatoes all around year I often make it to serve with Luchi or Roti. 

Ingredients~
1 1/2 lb. small potato
1/2 cup fresh or frozen peas
1 1/2 tsp  fresh ginger paste
1 big tomato
2 fresh chilies
1/4 tsp cumin powder
1/4 tsp  coriander powder
1/4 tsp paprika
1/4 tsp turmeric powder
1/8 tsp hot chili powder
1 small pinch whole cumin seeds
1  2"flat cinnamon stick
1 bay leaf
2 whole green cardamom
1 clove
1 tiny piece of cinnamon stick
1/2 tsp sugar
3/4 tsp salt or as per taste + 1 tsp for boiling the potatoes
1 1/2 cups hot water 
1 cup oil
A few sprigs of cilantro(optional)

Method~
Boil potatoes with a little salt in a medium-large pan till fork tender. Drain the water and leave them to cool to touch. Peel, cut in half and keep aside.

Heat oil and fry the potatoes with little turmeric till light golden in color. Or fry potatoes with a couple of tablespoons oil for healthier version. If deep frying, keep 3 tbsp oil in the pan and remove the extra oil. Temper cumin seeds, bay leaf and 2 inch cinnamon stick and add ginger paste, saute a for a few minutes. Add chopped tomato, cumin powder, coriander powder, paprika, turmeric powder, hot chili powder. Stir fry for 2 minutes over medium heat, then cover and cook the tomato mixture until very soft.

Add the fried potatoes and hot water. Bring it to full rolling boil then reduce heat to low, cover and cook for 5-6 minutes. Add sugar, green peas, stir well and cook for 3-4 minutes more until gravy is reduced to desired consistency. Taste and adjust salt and sugar as per taste. hand grind whole green cardamom, clove and tiny piece of cinnamon stick together to a smooth-coarse powder. Garnish with cilantro. Cool it for 5 minutes and serve with flat bread, fried bread or stuffed fried bread.

Happy Cooking!