Alur Dom
Baby potatoes simmered in a spiced onion-tomato gravy until they soak up all the masala, a Bengali classic widely eaten in Tripura with luchi or rice.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- baby potatoes — 12.5 piece
- onion — 2 piece (chopped)
- Garlic — 1 tsp (ground)
- Wheat Flour (Atta) — 100 g (ground)
- Tomato — 2 piece (chopped)
- salt (optional) (whole)
- Ginger — 1 tsp (ground)
- coriander powder — 1 tsp (ground)
- Turmeric Powder — 0.5 tsp (ground)
- Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
- rice — 100 g (ground)
Tempering
- oil — 45 tbsp (whole)
- Cumin Seeds — 1 tsp (whole)
Method
- Wash and boil the baby potatoes until just fork-tender, then peel and set aside.
- Heat the oil in a kadhai over medium flame and crackle the Cumin Seeds for 30 seconds.
- Add the chopped onion and fry 6-7 minutes until deep golden.
- Stir in the Ginger and Garlic and cook 1 minute until the raw smell goes.
- Add the chopped Tomato with Turmeric Powder, Red Chilli Powder, coriander powder and salt; cook 6-7 minutes, mashing, until the oil separates.
- Add the boiled baby potatoes and toss well to coat them evenly in the masala.
- Pour in 300 ml hot water, cover and simmer 8-9 minutes until the gravy darkens, thickens and clings to the potatoes.
- Meanwhile knead the Wheat Flour with salt and water into a soft dough, roll into thin rounds and cook them on a hot tawa; cook the rice separately until fluffy.
- Garnish the gravy with Coriander Leaves and serve hot with the rice and the flatbreads.
Common questions
- How many calories in one plate of Alur Dom?
- 1404 kcal per plate.
- How much cooking time?
- 35 min — 10 min prep, 25 min cooking.