We prefer to use baby potatoes to prepare this dish but it is fine to use any type of potato. I have posted the cooking procedure earlier also. As I tried to look for it. I found it in my previous blog that I don't work on at the moment. Below I have copied the post from August, 2009.
Today I cooked 'alur dam', the recirie of which I am going to share with you. 'Alu' means 'potato'. 'Alur dam' is a popular Bengali delicacy for which the main ingredient is potato. I went for baby potatoes.
All the ingredients are captured below:
Macro-element: baby potatoes
Micro-elements: onion, tomato, cumin seeds, garlic, bay-leaves, red and green chillies, olive oil, salt, a pinch of sugar (optional)
You can actually use any oil. Traditionally, mustard oil is used.
Here are the steps to prepare 'alur dam'.
1) Clean the potatoes with water and boil then in a pressure cooker. Two whistles are enough. Do not overcook.
2) In the meantime keep your 'phorhon' ready.
3) Grate some onion and tomato, too.
4) Now. As the potatoes are cooked you need to peel them off. So, put them into cold water.
5) Now peel them off and cut those into two pieces which are much bigger than the rest.
6) Put some olive oil in to the frying pan and fry the potatoes until they turn golden.
7) Keep them aside.
8) Put bay-leaves, red chillies into the oil.
13) As the onion starts turning golden,
14) Stir so that the turmeric powder
mixes well and
saute for a while.
15) Now add the grated
18) Add potatoes and stir
19) Add water.
Now ‘alur dam’ is ready. Serve hot with steamed rice or luchi.