6 or 12
Bay leaf/tej patta
Kashmiri red chili powder or degi mirch (adjust as required if using a hotter variety of chili powder)
Coriander powder/dhania powder
Cumin powder/jeera powder
Small bowl green peas
Rinse the potatoes very well. If using baby potatoes, then remove the mud lodged in the peels with a soft brush. Then boil the potatoes in a steamer or pressure cooker with excess amount of salt so that the salt penetrate inside the potatoes.
Meanwhile Grind the onion, ginger and garlic in a grinder or blender. Make a semi fine paste and not a smooth paste. Finely chopped the tomatoes.Grind the clove and cinnamon in a dry grinder or coffee grinder to a fine powder.
Heat the oil and sprinkle whole Jeera , bay leave,dry Chillies. Let them crackle. Add sliced onion and semi grind paste. Stir until golden brown. Then add the boiled potatoes and stir well. Add turmeric, jeera,coriander,chilli powder onto it. Stir well.
Then add the chopped tomatoes, salt(as required), sugar and green peas. Add water in between to avoid sticking.
Simmer the dum aloo on a low flame till the water almost dries up and the gravy has coated the potatoes well.
Before serving add a teaspoon of ghee (optional) on the dum aloo. Garnish with chopped Coriender and Slit chilles.
Serve Bengali Dum Aloo hot with luchis or pooris.