There are a number of different types of fishes that complement the Bengali cuisine, but potato is also an essential item in a Bengali kitchen.  Potatoes can also be used as a main ingredient in some Bengali dishes .”Aloor Dum” or “Dum Aloo” is one such item.

Ingredients:
Small potato’s ½ kg
For deep frying- oil/ghee
Turmeric powder- ½ tsp
Large onion -1 chopped
Ghee- 1 cup
Tomato puree ¾ tbsp
Fine curd- 2cup
1/2 cup Milk
water- 4 tbsp
Green pepper- 1 sliced & removed seeds

Garam masala powder- 1 tsp
1 small bunch -coriander leaves chopped
Salt- according to taste

Spices:

Cinnamon stick- 1 piece (small)
Cloves- 4
Bay leaves- 4
Cardamoms-3/4
Caraway seeds- ¼ tsp
Coriander seeds-1 tsp
Black peppers- 6/7

Paste:

Chopped onion-1 (Large)
Garlic Flakes- 12
Ginger- 2 tbsp
Black peppercorns- 6
Poppy seeds- 1tsp
Cumin seeds-1tsp
Coriander seeds- 1tbsp
Powder turmeric-1 tsp
Red chillies- 2 (dry)
Ground nutmeg- A pinch
Ground mace- A pinch
A pinch of Hing
Direction:
Peel those potatoes properly and soak them for 30 minutes in warm salted water.
Allow those potatoes to dry. Prepare a minimum amount of turmeric & salt mixture.
Rub all over that potato’s and fry in a tava, until they turn golden brown in colour.
Now take another pan and heat the remaining oil in it.
Add onion (grated), hing, ginger, bay leaves and garlic-ginger paste.
Fry them for a few minutes
Pour all the remaining paste and spices. Now fry for more 2/3 minutes.
To prepare the gravy add milk, followed by beaten curd.
Stir it continuously until the gravy become thick, if u want more gravy, you can add ½ cup of water.
Add the fried potatoes. Cook it for 4/5 minutes.
Keep aside from heat, garnish the top with chopped coriander leaves and serve it hot with rice or roti.