West Bengal Recipes
 

Bengali  Aloor  Dum

  
   
Serves 6

Ingredients
Potato (small & round) - 1/2 kg. Oil - for frying
Salt - to taste Onion Paste - 125 gms.
Ginger Paste - 30 gms. Curd - 50 gms.
Red Chilli Powder - 1 1/2 tsp. Clove - 6 Nos.
Cinnamon - 2 sticks Cardamom - 5 Nos.
Cummin Seed - 1 tsp. Turmeric Powder - 1 1/2 tsp.
Garam Masala Powder - 1/2 tsp Sugar - 1/2 tsp.
Lemon Juice - 1 lemon Green Chilli - 5 Nos.
Fresh Coriander Leaves - 25 gms.  

Method
Peel the small and round potatoes and keep in salty water for 1/2 hour. Fry in oil till golden brown and firm. Keep aside. Take oil in a handi and crackle the cloves, cinnamon and cardamom. Add the onion paste. Stir for about 5-6 minutes till oil comes to the sides. Add the ginger paste and stir for another 2 minutes. Add red chilli powder and turmeric powder. Bhunno (simmer). Broil cummin seeds in a dry pan and grind them to a powder. Add sugar and broiled cummin powder and stir for 2 minutes. Beat the curd and add to the handi. Lower the temperature and immerse the fried potatoes for simmering. Cook till potatoes are tender by covering the top of the handi. Do not let the steam escape. Add garam masala powder and close the lid. Take off the fire. Serve hot garnished with slit green chillies and chopped coriander leaves

NUTRIENT COMPOSITION PER SERVING
MACRONUTRIENTS MICRONUTRIENTS
Energy (Kcal) 194 Carotene  ( μg ) 198.57
Protein (g) 2.56 Vitamin C  (mg) 17.19
Carbohydrate (g) 25.03 Mg  (mg) 51.78
Fat (g) 9.36 Na  (mg) 12.9
Fibre (g) 1.45 K  (mg) 256.46
Minerals (g) 1.05 Mn  (mg) 0.57
Calcium  (mg) 58.19 Zn  (mg) 0.67
Phosphorus  (mg) 66.17 Cr  (mg) 0.011
Iron  (mg) 0.98    

Modification
Boil and roast potatoes instead of frying it.

Ingredients
Potato (small & round) - 1/2 kg. Oil – 30g
Salt - to taste Onion Paste - 125 gms.
Ginger Paste - 30 gms. Curd - 50 gms.
Red Chilli Powder - 1 1/2 tsp. Clove - 6 Nos.
Cinnamon - 2 sticks Cardamom - 5 Nos.
Cummin Seed - 1 tsp. Turmeric Powder - 1 1/2 tsp.
Garam Masala Powder - 1/2 tsp Sugar - 1/2 tsp.
Lemon Juice - 1 lemon Green Chilli - 5 Nos.
Fresh Coriander Leaves - 25 gms.  

NUTRIENT COMPOSITION PER SERVING
MACRONUTRIENTS
Energy (Kcal) 164
Protein (g) 2.56
Carbohydrate (g) 25.03
Fat (g) 6.03
Fibre (g) 1.45
Minerals (g) 1.05