Bengali dum potato recipe

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Prep Time:0 minutes | Cooking Time:1 hour
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INGREDIENTS:

  1. Baby potato - 1 kilogram
  2. Turmeric powder - 1 teaspoon (tsp.)
  3. Chili powder - as needed (to your spice level)
  4. Crushed Cardamom - 2
  5. Clove - 2
  6. Black pepper - 1 teaspoon (tsp.)
  7. Coriander seed - 1 1/2 teaspoon (tsp.)
  8. Ginger - 1 inch
  9. Garlic - 10 cloves
  10. Dry chili - 5 or as needed (to your spice level)
  11. Coriander leaf - as needed
  12. Mustard seed, cumin seed, curry leaf - for tempering.
  13. Oil - as needed
  14. Salt - as needed

PREPARATION:

  1. In a pan add potatoes, little turmeric powder, salt and cook them. Peel the skin and poke with a fork and make holes.
  2. Grind black pepper, coriander seeds, clove, dry chili, ginger, garlic into a fine thick paste.
  3. In a pan add the cooked potatoes, little turmeric powder, ground paste, chili powder. Mix well and marinate for few minutes.
  4. In pan heat oil. Add mustard seeds, cumin seeds, curry leaves and sauté. Once the mustard seeds stop splattering add the potatoes.
  5. Add water until the potato immerse and bring to boil. Cook this until the liquid evaporates. Before removing from heat add crushed cardamom, coriander leaves.
  6. Mix well and serve.

NOTES:

  1. Goes well with chapati, parotta, rice.



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