This is a Bengali version of Aloo Dum.
Parboil the potatoes in water to which a teaspoon of salt has been added. Drain and peel.
Heat oil in a large kadai (wok). Add all the onions and cook till soft. Add potatoes, ginger (keep 1 teaspoon aside) and garlic pastes, and salt. Cook on high to medium flame till the potatoes are properly cooked and the mix looks brownish.
Take one heaped teaspoon of ginger paste, 1 level tsp jeera powder, haldi, and some water; let it soak and mix into a paste. Pour this on to the potatoes. By now the dish would be a rich brown colour.
Add slit green chillies. Add red chilli powder if you prefer it.
Best eaten with poori/ luchi or parathas.
Refrigerate leftovers
Boil the potatoes until ¾ th done. The rest of the cooking will be done with the masalas.
If you find it dry, you could add a pureed tomato.
For parboiling the potatoes, I actually just dunk the potato cubes in hot boiling water (with the fire off) while I get the arrangements done for the cooking.
