‘Hing dea Aloor Dum’ is very similar to ‘Niramish Aloor Dum’ only there is a difference in the proportion of spices in it. To get a better flavor and aroma I use the freshly roaster masala powder. You can always use packaged spice powder. I served this potato curry with some crispy fried flat bread or ‘Tikona Parota’. Hope you like this verson of ‘Aloor Dum’. Here goes the recipe.
- 600 grams Potatoes – (Small – boiled)
- ¾ cup Tomato – (Chopped)
- 1 ½ tsps Ginger Paste
- ½ tsp Turmeric Powder
- 4 Dry whole Red Chilli
- ½ tsp Coriander Seed
- ¾ tsp Cumin Seed
- ½ tsp Fennel Seeds
- ½ tsp Garam Masala Powder
- ¼ tsp Hing or Asafetida
- 2 no Bay Leaf
- ¼ cup Mustard Oil
- 1 tsp Sugar
- Salt – As required
- 1 tsp Ghee – (Optional)
- Rinse the potatoes very well. Cut them in halves or in quarters depending on their size.
- Then parboil the potatoes in a steamer or pressure cooker. Once the potatoes are parboiled/half cooked, let them cool. Then remove the skin.
- In a pan dry roast ½ tsp coriander seeds, ½ tsp cumin powder, ½ tsp fennel powder and 2 red whole chillies. Roast them till exudes aroma. Let them cool and then grind them in smooth powder.
- Heat the mustard oil in a pan. Fry the potatoes till light golden. Drain and keep aside.
- In the same oil, temper the oil with 2 red whole chillies, bay leaf, rest the of cumin seeds and asafetida till fragrant for a few seconds.
- Add the ginger paste and chopped tomatoes. Sauté till oil starts to leave from the masala.
- Then add the sautéed potatoes, turmeric powder and roasted the freshly ground masala powder and stir till the masala coats the potatoes well.
- Add sugar and adjust salt.
- Add 1 cup water and simmer on a low flame till the water almost dries up and the gravy has coated the potatoes well.
- Add garam masala powder.
- When serving add a teaspoon of ghee on the Hing dea Aloor Dum. Serve with ‘Taler Luchi’ or ‘luchi‘ or ‘Tikona Parota’ or ‘Koraishutir Kochuri’.