Notun Alur Dom Recipe
Notun Alur Dom
Bengali Style Aloo Dum with New Potatoes
Submitted By: Taz
Ingredients:
1 lb Baby Potatoes (Notun Alur)
1 ¼ tsp Kosher Salt (Labaṇa) + to taste - divided
1 tsp Turmeric Powder (Holud) - divided
½ tsp Tasmanian Spice Traders
Garam Masala
- divided
¼ Cup Mustard Oil (SorserTel) - can substitute canola oil if desired
1 Indian Bay Leaf (Tej Patta)
½ tsp Nigella Seed (Kalo Jeera)
½ tsp Kashmiri Chile Powder (Kashmiri Lal Morich)
1 tsp Cumin Powder (Jeera Guro)
½ tsp Coriander Powder (Dhone Guro)
½ tsp Jaggery (Gur) - can substitutes granulated sugar if desired
2 Medium Red Onions (Piaj) - rough chopped
1 inch piece Fresh Ginger (Aada) - rough chopped
4 cloves Fresh Garlic (Rosun)
2 Roma Tomatoes (Toamaatar) - seeded and puréed into a smooth paste
½ Cup Plain Yogurt (Dahi)
1 Tbs Ghee
(Indian clarified butter)
Preparation:
- Peel the potatoes and liberally prick all over with a fork - Transfer to a pot and cover with water - Add 1 tsp salt, half (½ tsp) of the turmeric, and half (¼ tsp) of the garam masala to the water - Place over medium-high heat and bring to a boil - Once a boil is achieved, allow to cook until just tender but not ‘mushy’ (apx 25 minutes) - Drain and allow to cool to room temperature
- Once the potatoes have completely cooled to room temperature, place a medium/large pan over medium heat - Add mustard oil and allow to heat until shimmering
- Once the oil is hot, add the par-boiled potatoes (in batches) and fry until golden brown and crispy (apx 3 minutes to a side) - Using a slotted spoon, transfer the potatoes to absorbent paper and set aside until needed - Repeat until all of the potatoes are golden and crispy
- While frying the potatoes, place the onion, ginger, and garlic in the work bowl of a blender or small food processor and purée until smooth - Set aside until needed
- Reduce heat to medium-low, and, to the same oil, add the Indian bay leaf and nigella seed - Fry for 10 seconds while constantly stirring - Add the remaining ½ tsp of turmeric and the Kashmiri chile powder - Fry for an additional 20 seconds while constantly stirring
- Add the onion/ginger/garlic purée and sauté until the paste becomes lightly browned and the oil begins to separate (apx 8-10 minutes)
- Add the puréed tomato, cumin powder, coriander powder, sugar, and ¼ tsp salt - Thoroughly combine - Continue to sauté until the masala becomes thick and glossy and the oil again begins to separate out (apx 8-10 minutes) - Whisk in the yogurt and allow to cook for 2-3 minutes
- Gently stir in the fried potatoes until they are all well coated - Add 1 Cup of water and gently mix making sure not to break up the potatoes - Bring to a simmer
- Reduce heat to low and allow to simmer until all of the water has evaporated/absorbed (apx 30 minutes)
- Stir in the remaining ¼ tsp of garam masala, adjust seasoning with salt to taste, and transfer to a serving dish - Drizzle the ghee over the top and serve hot alongside luchi/poori, steamed basmati rice, paratha, naan, or as part of a larger Bengali/Indian meal
