The most important dish along with luchi is Aloo dum. There are many versions of aloo dum. Some people like it with ginger-garlic and some without. I prefer it without ginger-garlic as the perfect balance of Bengali breakfast of luchi and Aloo dum lies in its simplicity of flavours. And Durga puja is around the corner, so it is even more interesting to learn Aloo dum and one of the Durga Puja days you can win your family member’s heart by preparing this lip smacking dish for breakfast.
- Potatoes (aloo) 6 big
- Cumin seeds 1/2 tsp
- Red chilly dry 2 nos
- Soonth/ Dry ginger powder 1 tsp
- Turmeric powder 1/2 tsp
- Red chilly powder 1 tsp
- Garam masala powder 1/2 tsp
- Asafoetida (hing) 1/2 tsp
- Water as req
- Coriander leaves As req
- Wash and boil potatos with skin till half done.
- Peel off the skin and cut into large chunks.
- Heat oil in kadai and splatter cumin seeds, dry red chillies and then add all the potato chunks.
- Saute well and add all other spices in it.
- Cook for a minute and then add water and let the potato boil. You can cover it with a lid if you want to use less water.
- Keep stirring in intervals to check the gravy’s consistency.
- In 10-15 minutes the aloo dum is ready.
- Add coriander leaves and keep stirring it over the flame till you get the thick, mashy consistency where the chunks of potatoes are nicely coated with the gravy and well cooked.
- Serve the Aloo dum with fresh fried luchi.