Dry Aloor Dom (কষা আলুরদম)

 **Dry Aloor Dom** (also known as **Aloo Dum**) is a popular Bengali-style spicy potato curry, where boiled potatoes are cooked in a thick, flavorful gravy. This dry version of aloor dom is a great side dish, typically served with luchi, puri, or radhaballavi.

### Ingredients:

- **Baby potatoes** – 500 grams (or regular potatoes, cut into cubes)

- **Ghee or mustard oil** – 3 tablespoons

- **Bay leaves** – 1-2

- **Cumin seeds** – 1 teaspoon

- **Dry red chilies** – 2

- **Cinnamon stick** – 1 small piece

- **Green cardamom pods** – 2-3

- **Cloves** – 2-3

- **Ginger paste** – 1 tablespoon

- **Tomato** – 1, finely chopped

- **Turmeric powder** – ½ teaspoon

- **Red chili powder** – 1 teaspoon

- **Cumin powder** – 1 teaspoon

- **Coriander powder** – 1 teaspoon

- **Garam masala powder** – ½ teaspoon

- **Salt** – to taste

- **Sugar** – ½ teaspoon

- **Kasuri methi (dried fenugreek leaves)** – 1 teaspoon (optional)

- **Fresh coriander leaves** – for garnishing

### Instructions:

#### Step 1: Preparing the Potatoes

1. **Boil the potatoes:** If using baby potatoes, boil them until tender but firm. Peel the potatoes and prick them with a fork. If using regular potatoes, peel and cut them into cubes after boiling.

2. **Fry the potatoes (optional):** Heat 1 tablespoon of ghee or mustard oil in a pan, and lightly fry the boiled potatoes until golden on the outside. Remove from the pan and set aside.

#### Step 2: Making the Spice Paste

3. **Prepare the spice mix:** In a small bowl, mix turmeric powder, red chili powder, cumin powder, coriander powder, and a little water to make a spice paste.

#### Step 3: Cooking the Aloor Dom

4. **Heat oil:** In the same pan, heat the remaining ghee or mustard oil. Add the bay leaves, cumin seeds, dry red chilies, cinnamon stick, cardamom pods, and cloves. Sauté until fragrant.

5. **Add ginger paste:** Add the ginger paste and sauté until the raw smell disappears.

6. **Add tomatoes:** Add the finely chopped tomatoes and cook until they soften and the oil starts to separate.

7. **Add the spice paste:** Add the prepared spice paste to the pan, and cook on low heat, stirring continuously, until the spices are well-roasted and the oil starts to separate from the masala.

8. **Add the potatoes:** Add the fried or boiled potatoes to the pan and coat them well with the spice mixture.

9. **Add sugar and salt:** Add salt to taste and a little sugar to balance the flavors.

10. **Cook until dry:** Cook the potatoes on low heat, stirring occasionally, until the gravy thickens and coats the potatoes well. If it dries up too quickly, you can add a splash of water to deglaze the pan and help the spices stick to the potatoes.

#### Step 4: Finishing Touch

11. **Add kasuri methi:** Crush and sprinkle kasuri methi over the potatoes (optional), and mix well.

12. **Garnish:** Sprinkle garam masala powder and fresh coriander leaves over the dish.

#### Step 5: Serving

13. **Serve hot:** Serve the dry Aloor Dom with luchi, puri, or paratha, and enjoy this delicious Bengali dish!

This **Dry Aloor Dom** is perfect for festive meals or as a flavorful side for breakfast or brunch!