Saturday, November 9, 2013
Alur Dom with Yogurt
Potato - 2 cups, cubed or a pound of baby potatoes
Mustard Oil - 3 tbsp.
Paanch Phoron - 1 tsp
Turmeric Powder - 1 tsp
Red Chili Powder - 1/2 tsp
Cumin Powder - 1 tsp
Ginger - 1/2 inch, grated
Water - 1 cup
Yogurt - 2 tbsp, beaten well along with the cardamom powder
(do not add excess yogurt as it will make the gravy very thick)
Cardamom powder - a pinch
Cilantro - a handful
Heat mustard oil in a pan. Add the paanch phoron and let the spices sizzle. Immediately add the cubed potatoes.
Add turmeric and salt and cook for a few minutes.
Now add the ginger, cumin powder, red chili powder and cook covered till the potato is done. In between add a cup of water.
Once the potato is done, remove the pan from heat and add the beaten yogurt. Mix gently and put the pan back on heat. Cook for a couple of minutes more. Sprinkle some chopped cilantro on top and serve hot.
Adapted from http://www.lovefoodeat.com/my-favorite-bengali-aloor-dum/