Amish Alur Dom/Potato Curry with Onion-Garlic Gravy

This is a classic Bengali Amish Alur Dom(potato curry) smothered with onion, ginger, garlic, tomato and spices cooked on Dom method/slow fire with the lid on. Amish in Bengali vegetarian dishes use onion and garlic. There is an another pure vegetarian(no onion-no garlic) version I shared to serve with Kachuri (fried stuffed bread) and Luchi(Bengali fried white bread). 

My mother would often make this for breakfast or dinner in winter months and serve it with simple hand made Roti. The potatoes are full of flavor, easy to make and perfect to serve with Luchi (Bengali fried flat breads) as well. The potatoes are boiled, deep fried(can be shallow fried) then simmered in a flavorful thick gravy made with onion, garlic, ginger, tomato, dry spices and aromatic Bengali gorom moshla at the end, a combination of freshly ground green cardamom, cinnamon and cloves together. This is a great vegan based curry and it's amazing how simple wholesome pantry ingredients can bring the scrumptious taste.

Ingredients~
1 1/2 lb. small potato
1/2 cup fresh or frozen peas

3/4 cup thinly chopped onoins

1 1/2  tsp garlic paste
1 1/2 tsp  fresh ginger paste
1 1 /4 cup chopped tomatoes and pureed
2-4 fresh chilies
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

Little bit more than 3/4 tsp salt or as per taste + 1 tsp for boiling the potatoes
2 cups hot water 
1 cup oil
A few sprigs of cilantro(optional)

Method~

Boil the potatoes in a large saucepan with enough water and 1 tsp salt until the potatoes are just for tender for about 10 minutes. Drain, allow them to cool, peel and cut in half. 

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 4-5 tbsp oil in the pan and remove the extra oil. In the same oil saute onion with bay leaf and flat cinnamon stick until onions soften. Add in ginger-garlic paste and saute for a couple of minutes, then add the pureed tomatoes, cumin-coriander, chili powder, paprika and cook until the mixture thickens. Add the fried potatoes in to the mixture. Stir fry for a couple of minutes over low- medium heat.

Pour hot water and bring it to full rolling boil for 2 minutes, then reduce heat to low, cover and cook for 5-6 minutes. Add green peas and fresh chilies. Cook further for 3-4 minutes more until gravy is reduced to desired consistency. Taste and adjust salt and spiciness as per taste. Hand grind whole green cardamom, clove and tiny piece of cinnamon stick together to a smooth-coarse powder. Sprinkle over the curry and stir well. Garnish with cilantro. Cool it for 5 minutes and serve with Roti or Luchi.

Happy Cooking!