Main
Alur dom, Bangladeshi potato curry
- Preparation time
- 40 min
- Servings
- serves 4
Ingredients
serves 4
- Potato — to buy800 g
- Neutral oil — to buy3 tbsp
- Panch phoron (five-spice blend) — to buy1 tsp
- Onion — to buy1
- Tomato — to buy2
- Turmeric — to buy1 tsp
- Chili pepper — to buy1 tsp
- Salt — to buy1 tsp
- Fresh cilantro — to buy1 bunch
Preparation
Boil the whole potatoes for 15 minutes in salted water, until a knife slides in easily but they stay firm; drain, let cool slightly, then peel and cut into large pieces.
Heat the neutral oil in a sauté pan and let the panch phoron crackle for 30 seconds over medium heat, until the seeds smell fragrant.
Add the sliced onion and cook for 5 minutes until golden.
Add the diced tomatoes, turmeric and chilli, simmer for 5-6 minutes until the tomatoes form a sauce.
Add the potatoes, mixing gently so they don't break, and simmer covered for 10 minutes over low heat so they soak up the sauce.
Add a little water if the sauce is too thick, adjust the salt and simmer for another 5 minutes.
Sprinkle with fresh cilantro and serve with luchi or rice.