As the vibrant festivities of Durga Puja envelop Kolkata, one culinary delight takes centre stage in this grand celebration of culture and tradition—Aloor Dum and Luchi. This delectable duo isn’t just a dish; it’s an emotion that embodies the spirit of this auspicious occasion. Aloor Dum, the spicy and flavourful potato curry, and Luchi, the deep-fried, puffed-up flatbreads, hold a special place in the hearts of Calcuttans. These iconic dishes are more than just food; they are a symbol of togetherness, nostalgia, and the cultural richness of Bengal.
Savour The Flavours Of Festival
During Durga Puja, the fragrance of mustard oil wafts through the air, and the blend of aromatic spices fills the streets. Families and friends come together to enjoy the rich, hearty flavours of Aloor Dum and the soft, crispy perfection of Luchi. This culinary tradition is a reflection of the close-knit bonds and shared moments of joy that this festival represents. Now, let’s embark on a journey to recreate this beloved dish that has been an integral part of Durga Puja celebrations for generations.
The Perfect Aloor Dum Recipe For Durga Puja
Ingredients:
For Marinating the Potatoes
- 3-4 potatoes, boiled
- 1 tsp. red chilli powder
- 1 tsp. turmeric (haldi)
Cut the boiled potatoes into large cubes and marinate them with red chilli powder and turmeric. Set them aside.
For the Spice Paste
- 1 tsp. roasted cumin (jeera) powder
- 1 tbsp. coriander (dhaniya) powder
- Black salt to taste
- 1 tbsp. amchur (dried mango powder)
- 1/3 cup water
Mix all the ingredients for the spice paste together and keep it aside.
Also Read: What Makes The Classic Kanjak Thali A Must-Have For Navratri Celebrations?
For Cooking
- 2-3 tbsp. mustard oil
- 2-3 cloves
- 2-3 green cardamoms (elaichi)
- 1 bay leaf
- 2-3 dried red chillies
- 1-inch stick of cinnamon
- Pinch of asafoetida (hing)
- 1-2 tbsp. green chilli paste
- 1 tomato, pureed
- Salt to taste
- 1 tbsp. red chilli powder
- 2-3 green chillies
- 1 cup water
- Pinch of sugar
- 1 tsp. dried fenugreek leaves (kasuri methi)
- 1 tsp. garam masala
- 1 tbsp. ghee (clarified butter)
Instructions:
- Heat mustard oil in a pan. Add the cloves, green cardamom, bay leaf, dried red chillies, and cinnamon. Cook for 10-20 seconds until they release their aroma.
- Add a pinch of asafoetida (hing) and green chilli paste. Cook for about 30 seconds until the raw aroma subsides.
- Incorporate the tomato puree and cook for 2-3 minutes until the oil starts to separate.
- Add salt and the prepared spice paste. Mix everything well.
- Introduce the red chilli powder, green chillies, and the marinated boiled potatoes. Cook for 1-2 minutes, allowing the potatoes to absorb the flavours.
- Pour in the water and let the mixture come to a boil.
- Finish the dish with a pinch of sugar, dried fenugreek leaves, garam masala, and ghee. Mix everything thoroughly.
- Serve the Aloor Dum hot with Luchi or Kachori, and savour the rich, spicy flavours that define the heart and soul of Durga Puja in Kolkata.
This iconic dish encapsulates not only the culinary richness of Bengal but also the warmth and togetherness that make Durga Puja a celebration like no other.
Cover Image Courtesy: Canva and Sneha Singhi/Instagram
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