Dum Aloo Bhojpuri: A Hearty Taste of Bihar
Dum Aloo Bhojpuri is a flavorful and hearty dish that showcases the rich culinary heritage of Bihar. Known for its bold flavors and unique spice blends, Bihari cuisine is influenced by neighboring regions like Bengal and Uttar Pradesh.
While Jainism and Buddhism have shaped many vegetarian traditions in Bihar, non-vegetarian dishes also hold a significant place in the region’s diverse food culture.
Dum Aloo Bhojpuri is a prime example of how Bihari cuisine combines simple ingredients to create a complex and satisfying dish. Unlike other Dum Aloo recipes that use a variety of spices, this version focuses on a few key ingredients that come together to form a mouthwatering meal.
A Jain-Friendly Variation
For those following a Jain diet, this recipe can be easily adapted by substituting the ginger-garlic paste with a ginger and green chili paste. This variation doesn’t compromise on flavor and offers a unique take on the classic Dum Aloo Bhojpuri.
Whether you’re a Jain or simply looking for a new culinary experience, this recipe is definitely worth trying.
Dum Aloo Bhojpuri (दम अलू भोजपुरी) with Jain version
Ingredients
- 500 gm potatoes अलू
- 1 1/2 tsp turmeric हल्दी
- oil to fry (तेल)
- 1 tsp cumin seeds जीरा
- 1 tbsp ginger garlic paste अदरक लेहसुन की पेस्ट
- 1 tsp red chilli powder लाल मीर्च पाव्डर
- 1/2 tsp black pepper powder काली मीर्च पाव्डर
- 4 chopped tomatoes टमाटर
- 4 tbsp curd दही
- 4 tbsp melon seeds paste मगझ
- 1/2 tsp garam masala powder गरम मसाला पाव्डर
- salt to taste (नमक)
Instructions
- Boil water, add salt and 1 teaspoon of turmeric powder and boil the potatoes in it till they are tender.salt, 500 gm potatoes
- Peel immediately and keep aside to cool.
- Fry the potatoes in oil till golden brown and crisp an outer side.
- Heat oil in a kadhai, add jeera and fry till they begin to splatter.oil, 1 tsp cumin seeds
- Add ginger garlic paste and fry again, add red chilli powder, black pepper powder and chopped tomatoes and cook till the water is almost evaporated.1 tbsp ginger garlic paste, 1 tsp red chilli powder, 1/2 tsp black pepper powder, 4 chopped tomatoes, 1 1/2 tsp turmeric
- Add curd and magaz paste (melon seeds) and fry again for 2 minutes.4 tbsp curd, 4 tbsp melon seeds paste
- Add the potatoes and mix well. Add 200 ml of water and cook for another 4-5 minutes till the gravy thickens.500 gm potatoes
- Adjust seasonings. Sprinkle garam masala, mix well.1/2 tsp garam masala powder
- Serve hot with chapatti or parantha.
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