Shorshe Dhonepata Aloo Dum is a beloved Bangladeshi dish, known for its vibrant flavors and aromatic spices. Originating from the heart of Bengal, this vegetarian delight combines tender potatoes with a rich mustard and coriander paste, offering a unique blend of tangy and spicy notes. Mustard seeds and fresh coriander leaves are key ingredients that give the dish its distinctive taste. The use of mustard oil enhances its robust flavor profile, making it a favorite among spice enthusiasts. This dish is often served with steamed rice or parathas, making it a comforting meal perfect for any occasion. Its simplicity and depth of flavor have made it a staple in Bangladeshi households, cherished for its ability to bring warmth and joy to meal times.
Shorshe Dhonepata Aloo Dum
0 out of 5 stars (based on 0 reviews)
Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Potato – 500 Grams
- Mustard Oil – 3 Tbsp
- Mustard Seeds – 2 Tbsp
- coriander leaves – 1 Cups
- Turmeric Powder – 1 Tsp
- Red Chili Powder – 1 Tsp
- Salt – 1 Tsp
- Onion – 1 Piece
- Garlic – 5 Cloves
- Green Chili – 2 Piece
Nutrition
Per Serving
350 Kcal
Calories
14 Grams
Total Fat
2 Grams
Saturated Fat
600 Mg
Sodium
50 Grams
Total Carbohydrate
5 Grams
Dietary Fiber
6 Grams
Protein
20 Mg
Vitamin C
Directions
Step 1
Boil the potatoes until tender. Peel and cut them into large chunks.
Step 2
Make a paste of mustard seeds, coriander leaves, and green chili. Use a little water to blend smoothly.
Step 3
Heat mustard oil in a pan. Add finely chopped onion and garlic, sauté until golden brown.
Step 4
Add the mustard-coriander paste to the pan. Cook for 5 minutes on medium heat.
Step 5
Stir in turmeric powder, red chili powder, and salt. Mix well.
Step 6
Add the boiled potatoes to the pan. Coat them well with the spice mixture. Cook for another 10 minutes. Serve hot.
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