Doi Alu Dum
Baby potatoes slow-cooked in a creamy yogurt (doi) gravy with aromatic spices, a Bengali celebration dish.
Preparation
Peel and boil potatoes for 10 min, drain and keep aside. This may be done on stove top or using a microwave oven.
Whip doi/yoghurt along with grated ginger, cumin powder, turmeric, and chilli powder. Keep aside
Cooking
Heat oil in kadai.
Add bay leaves, whole cinnamon, cardamom, and cloves to oil.
To it add whipped doi/yoghurt paste and fry on medium heat for 3-4 min or until oil comes to the surface. Stir to ensure that the masala does not stick to the bottom. If required sprinkle water occasionally.
Add potatoes, sugar, salt and mix well with masala. Add 1/4 cup water, cover and simmer till potatoes are done.
Remove from heat and garnish with chopped cilantro and green chillies.
Serving Suggestions
Serve with
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
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