Bengali Aloo Dum Recipe (Alur Dom)
Bengali Aloo Dum (Alur Dom, Aloor Dum) is a potato curry with fried baby potatoes simmered in spicy onion, tomato, and yogurt-based gravy. Make it using my traditional recipe.
Here are a few more Bengali recipes that can be a part of your everyday meals: Tomato Khejur Chutney, Bengali Masoor Dal, Bengali Chicken Curry, Bengali Chicken Rezala, and Mishti Pulao.
About Bengali Aloo Dum (Alur Dom)
Aloo (Alu) means potato, and dum (dom) is a process of slow cooking. Bengali Aloo Dum (Alur Dom, Aloor Dum) is a traditional Bengali recipe in which baby potatoes are boiled, fried, and added to a spicy curry. They are cooked on low heat until all the flavors seep into the potatoes, making them super flavorful.
Some homes make Bengali-style aloo dum without using onion and garlic, and it’s called Niramish Dum Aloo; while some make it with onions and garlic. In this post, I am sharing an alur dom recipe made using onions and garlic.
This curry is easy to make, super delicious, and comes together in under 30 minutes.
This dish is a must-make for the Bengali festive season, Bengali weddings, and special occasions like birthdays and get-togethers.
Ingredients
Potatoes – Fresh winter potatoes (natun aloo) are the best choice for this recipe.
However, you can also make it using baby potatoes or regular potatoes. If you are using regular potatoes, cut them into 1-inch pieces.
Oil – Like most Bengali recipes, alur dum is also made in mustard oil, which imparts it a unique flavor.
If mustard oil is unavailable, use any cooking oil to make it.
Yogurt – Plain yogurt (dahi, curd) adds a nice tang to the curry. If using homemade yogurt, make sure it’s not too sour.
Tip: Add a teaspoon of all-purpose flour (maida) to the yogurt to prevent it from curdling while cooking.
Whole Spices – The addition of whole spices such as cloves (laung), bay leaf (tejpatta), and black peppercorns (kali mirch) in hot oil infuses the curry with a distinct aroma and flavor.
Spice Powders – Spice the curry with basic Indian spice powders such as coriander powder, turmeric powder, Kashmiri red chili powder, and garam masala powder.
Others – You will also need asafetida (hing), green chilies, onions, ginger garlic paste, tomatoes, salt, cilantro (fresh coriander leaves), and sugar.
Avoid adding hing to make a gluten-free version of the Bengali dum aloo recipe.
How To Make Bengali Style Aloo Dum
Cook The Potatoes
Wash 1 pound (500 g) of baby potatoes well with water.
Heat 4-5 cups of water in a large pot over high heat.
Once the water comes to a boil, add the potatoes and 2 teaspoon salt to the pot.
Cover and cook until they are softened (fork-tender).
Drain the water and peel the skin of the boiled potatoes.
Fry The Potatoes
Heat 4 tablespoon mustard oil in a pan over high heat.
Once the oil is hot, add the boiled baby potatoes to the pan and fry until they turn brown from all sides, stirring frequently.
Remove the fried potatoes to a plate and keep them aside.
Make The Curry
Reduce the heat to medium.
Add ¼ teaspoon asafetida and 4-5 green chilies (slit into half) to the same oil and let them crackle for 4-5 seconds.
Add the following spices and let them crackle for 4-5 seconds.
- 2 bay leaves
- 2-3 cloves
- 4-5 whole black peppercorns
Now add ½ cup of chopped onions and fry until they turn light brown, stirring frequently.
Add 2 teaspoon ginger-garlic paste and fry until onions are golden brown. Stir frequently.
Add 1 cup of finely chopped tomatoes to the pan and cook for a minute.
Add ½ cup of whisked plain yogurt and cook for another minute, stirring continuously; otherwise, the yogurt might curdle.
Now add the following ingredients and cook until the oil separates from the sides.
- 2 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 2 teaspoon Kashmiri red chili powder
- ½ teaspoon cumin powder
- ¼ teaspoon garam masala powder
- 1 teaspoon salt
- 1 teaspoon sugar
Add a little water if the masala is getting too dry.
Add the fried potatoes and a cup of water to the pan and mix well. Bring the curry to a boil.
Reduce the heat to low.
Cover the pan with a lid and cook for 8-10 minutes.
Add more water if the curry is too dry and bring it to a boil.
Check for salt and add more if needed.
Garnish with 2 tablespoon of chopped cilantro and serve hot.
Serving Suggestions
In Bengali homes, alur dom is typically served with matar kochuri, luchi, or khichuri. However, it can also be accompanied by phulka or paratha. You can also serve it with Basanti Pulao or Jeera Rice.
Storage Suggestions
Leftover curry can be stored in an airtight container in the refrigerator for 3-4 days. Reheat in a pan or microwave until nicely hot. Add some water when reheating if the curry has thickened.
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Bengali Aloo Dum Recipe (Alur Dom)
Ingredients
- 1 pound baby potatoes (500 g)
- 4 tablespoons mustard oil (or any other cooking oil)
- ¼ teaspoon asafetida (hing)
- 4-5 green chilies (slit into half)
- 2 whole bay leaves (tajpatta)
- 2-3 cloves (laung)
- 4-5 whole black peppercorns (kalimirch)
- ½ cup chopped onions
- 2 teaspoons ginger garlic paste
- 1 cup finely chopped tomatoes
- ½ cup whisked plain yogurt (dahi, curd)
- 2 teaspoons coriander powder
- 1 teaspoon turmeric powder
- 2 teaspoons Kashmiri red chilli powder
- ½ teaspoon roasted cumin powder
- ¼ teaspoon garam masala powder
- 1 teaspoon salt (or to taste)
- 1 teaspoon sugar
- 2 tablespoons chopped cilantro (fresh coriander leaves)
Instructions
Cook The Potatoes
- Wash the potatoes well with water.
- Heat 4-5 cups of water in a large pot over high heat.
- Once the water comes to a boil, add the potatoes along with 2 teaspoon salt to the pan.
- Cover and cook until they are softened (fork tender).
- Drain the water and peel the skin of the boiled potatoes.
Fry The Potatoes
- Heat mustard oil in a pan over high heat.
- Once the oil is hot, add the peeled potatoes to the pan and fry until they turn brown from all sides, stirring frequently.
- Remove the fried potatoes to a plate and keep them aside.
Make The Curry
- Reduce the heat to medium.
- Add asafetida and green chilies to the same oil and let them crackle for 4-5 seconds.
- Add bay leaves, cloves, and black peppercorns, and let them crackle for 4-5 seconds.
- Now add onions and fry until they turn light brown in color, stirring frequently.
- Add ginger-garlic paste and fry until onions are nicely browned. Stir frequently.
- Add tomatoes to the pan and cook for a minute.
- Add yogurt and cook for another minute, stirring continuously otherwise the yogurt might curdle.
- Now add coriander powder, turmeric powder, chili powder, cumin powder, garam masala powder, salt, and sugar, and fry until the oil starts to separate from the sides.
- Add little water if the masala is getting too dry.
- Add the fried potatoes and 1 cup of water to the pan and mix well. Bring the curry to a boil.
- Reduce the heat to low.
- Cover the pan with a lid and cook for 8-10 minutes.
- Add more water if the curry is too dry and bring it to a boil.
- Check for salt and add more if needed.
- Garnish with cilantro and serve hot.
Delicious Recipe😍😍😍😍😍😍😍
nice taste
Wow-what simple steps to make such a wonderful dish…..
🙂
the colours in this are just SO amazing. i can’t get over the vibrancy and how good it looks! i love potatoes, especially in winter.. and this is the perfect thing to make! Xx