West Bengali Potatoes in Gravy: Darjeeling Aloo Dum

Darjeeling is a city in West Bengal in northeastern India. The city is best known for the tea grown and processed there, mysteriously called "Darjeeling tea," and how they came up with that name is well beyond my level of comprehension, as I haven't figured out where Black Forest Cake got its name.   

 

I already did Nepali aloo dum,* but this style here is more associated with the city of Darjeeling in the Indian state of West Bengal, and you do need a special ingredient for this curry, and that is "black cumin," also known as "nigella" or "kalonji," which are black seeds from a plant of the buttercup family. Black cumin is available in many spice shops and certainly in Indian/Pakistani grocery stores (perhaps in some Middle Eastern stores, too). This version of "Aloo Dum" uses more "gravy;" that is, the curry sauce for the potatoes, but the recipe and the preparation is quite simple. I love this dish!

 

Ingredients (4 to 5 servings):

 

1 1/2 pounds potatoes, peeled

2 tablespoons vegetable oil

1 can (14.5 to 15 ounces) tomato sauce** + 1 medium ripe Roma tomato, chopped

2 teaspoons black cumin seeds

1 or 2 whole fresh green chilies (jalapeno, serrano or unripened cayenne peppers are fine)

1 fresh red chili (or dried red chili)

1 heaping teaspoon salt

1 1/2 teaspoons ground turmeric

1 tablespoon + 1 teaspoon ground coriander

1 1/2 teaspoons ground cumin (not to be confused with black cumin) 

2 to 3 tablespoons fresh coriander (also known as cilantro), chopped

(if needed) 1/4 to 1/2 cup water

Peel the potatoes and cut them into pieces of "about" 1 inch long and 1/2 inch wide (this is just to give you the idea and this needn't be precise, so please, no measuring tape required). Boil the potatoes in some salted water until just cooked through, not until they are soft and mushy. While the potatoes cook, in a skillet over medium heat, add the oil. When the oil is heated, add the green chilies and saute for a minute or two, then add the tomato sauce and the one chopped tomato. While the sauce heats up, mash the tomato pieces a little (the tomato is to give the sauce some texture, so don't obliterate it), add the red chili, black cumin, salt, turmeric, ground coriander and ground cumin. Reduce heat to low and cook for 5 or 6 minutes, stirring occasionally (you can cover the skillet to prevent spattering, if you'd like, just be sure to keep checking the sauce and giving it a stir). If the gravy is too thick, use some water to thin it out (of the many times I've prepared this dish, only once did I feel the need to add water to thin the sauce). Stir in the chopped cilantro. Serve with naan or chapati bread to dip in the sauce.

 

* For the recipe for Nepalese Aloo Dum, here is the link: https://pontificating-randy.blogspot.com/2019/08/nepalese-spicy-potatoes-aloo-dum.html  (Note: In recent years, I've had neighbors who are immigrants from Nepal; very nice people, and our neighborhood now has a Nepali/Indian restaurant. LOVE IT!) 

** I'm streamlining this by using tomato sauce, as in India fresh or canned tomatoes would more typically be used and then blended to make tomato sauce.  

 

WORD HISTORY:

Migrate/Migration-These closely related words are related to "permute" and "mutation," words of Latin derivation borrowed from Latin with French reinforcement, or the other way around, and to "permeate," another Latin word borrowed directly from that language. The basic form goes back to the Indo European root "mey/mei," with the notion of "change, change location." This then seems to have had an expanded form like "migwro/migwra," which gave Old Italic "migro," which gave Latin the verb "migrare,"  meaning "to move around, to leave one place for another." One of the participle forms was "migratus," and this was the basis of the English borrowing in the latter part of the 1600s for "migrate." In Latin, the noun had been formed as "migratio," with the meaning "a change of living location," seemingly more in the sense with a longer distance of travel involved. English borrowed the word as "migration" in the early 1600s from Latin with French reinforcement.