Malai Alu Dum
Baby potatoes slow-cooked in a rich, creamy gravy with aromatic whole spices. This indulgent vegetarian dish is perfect for special occasions.
Preparation
Parboil potatoes, drain and keep aside. This may be done on stove top or using a microwave oven.
Using a mixer grind onion and ginger either together or separately.
Cooking
Heat oil in kadai.
Add bay leaves, whole cinnamon, cardamom, and cloves to oil.
To it add onion and ginger paste and fry on medium heat for 5-6 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, turmeric and chilli powder and mix well with masala. Add 1/4 cup water, salt, and sugar. Cover and simmer till potatoes are fully cooked but intact.
Use a knife to check if potatoes are cooked.
Add green chillies, lemon juice and milk (or light cream) and simmer for 2 min.
Remove from heat and garnish with chopped cilantro.
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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