Loochi, aloo-dum, begun bhaja & mishit is a traditional bengali breakfast and is generally had on Sundays and on special occasions like festivals and birthdays. This is my Ma’s recipe and its simply awesome!! can be enjoyed with rice, chapattis/parathas, loochis/pooris.
Potatoes - 12-14 small & round ones.
I generally use the 1 kg packet of ‘raclette’ potatoes.
4/5 Green cardamoms, lightly crushed
1” pc Cinnamon stick, whole or lightly crushed
2/3 cloves, whole
2 Bay leaves (tej pata)
¼ tsp Asafoetida (hing)
For the Masala:
Paste of 1 onion
1 ½ tsp Ginger/Garlic paste
1tsp Tomato puree
1tsp Turmeric powder
½ tsp Garam Masala powder
1 tsp Cayenne pepper
1 tsp Kashmiri mirch powder
1 tsp Sugar
Salt to taste
1 tbsp lemon juice (optional)
2 Green chillies, whole
3/4 Red button onions, whole & peeled
Coriander leaves, fresh and chopped
2 Green chilies, whole with the stem (dati)
- Bring water to a boil with little salt and parboil the potatoes. Peel the potatoes and keep them whole.
- Heat oil and sauté the potatoes adding a pinch of turmeric powder, cayenne pepper & salt. Saute the potatoes till they are light golden. Keep aside.
- In the same oil, add the bay leaves, green cardamoms, cinnamon stick, cloves and asafoetida and sauté for a few minutes.
- Add the onion paste and fry until oil separates. Now add the ginger/garlic paste and fry until oil separates.
- Add the tomato puree and sauté till nicely blended with the onion-garlic-ginger paste.
- Add the turmeric powder, cayenne pepper, kashmiri mirch, garam masala powder, salt, sugar and lemon juice and blend the spices and onion-ginger-garlic paste well and cover and let it simmer on low heat until the masala-mix is cooked (takes about 10 min).
- Now add the potatoes, red button onions and the 2 green chilies and mix everything well with the masala. Cover and let it simmer on low/medium heat for another 10 min.
- Add a little water and give it another good stir and pressure cook until it gives way to a moist gravy and the potatoes are cooked.
The gravy should not be too liquidy or too thick. It should be of the consistency where the gravy and the masala will nicely coat the potatoes.
- When done, garnish with fresh coriander leaves, green chilies and lime wedges.
If you do not want to use onions, for tempering use a few cardamoms (elaichi) and a small stick of cinnamon (dalchini) along with the other spices mentioned here.
Also for larger potatoes or 1kg small potatoes - you need to increase the spices, 1 ½ tbsp of tomato puree, 1 tsp sugar, use 3/4 medium sized onions, for onion paste.
1 tsp Ghee (optional but it lends a good flavor).