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    Whisk Affair » Recipes » Dal & Curries » Veg Curries » Bengali Aloo Dum (Alur Dom)

    Published: Nov 30, 2018 | Last Updated On: Jan 16, 2022 by Neha Mathur

    Bengali Aloo Dum (Alur Dom)

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    Jump to Recipe

    Try this 30 minutes Bengali Aloo Dum or Alur Dum recipe, where crispy fried potatoes are dunked in a creamy onion tomato curry. It is best served with Luchi. Here is how to make it.

    Here are a few more Bengali recipes that can be a part of your everyday meals – Bengali Masoor Dal, Bengali Chicken Curry, Bengali Chicken Rezala, Bengali Mishti Pulao and Bengali Style Veg Pulao.

    Bengali Dum Aloo served in a bowl.

    About This Recipe

    Bengali Dum Aloo (Aloor Dum) is a traditional recipe where baby potatoes are boiled, fried and then added to a spicy tomato onion curry. It is easy to make, delicious and comes together in under 30 minutes.

    It is best served with matar kochuri or luchi in Bengali homes. It can also be served with phulka or paratha for weekday meals or to be packed in lunch box.

    You can also try making Aloor Dum without onion and garlic, which is popularly known as Niramish Dum Aloo or try other dum aloo variations such as North Indian Dum Aloo and Kashmiri Dum Aloo.

    Ingredients

    Potatoes – This recipe uses baby potatoes. Natun potatoes or fresh winter potatoes are the best choice for this recipe.

    If you are using regular potatoes, cut it into pieces to add in the curry.

    Oil – Use only mustard oil for this dum aloo recipe. You can use vegetable oil as well, but the authentic traditional flavour comes out only with the use of mustard oil.

    Yogurt – Use fresh yogurt and make sure its not sour.

    Whole spices – Addition of whole spice such as cloves, bay leaf and peppercorns in hot oil infuses a distinct aroma and flavour in the curry.

    Spice powders – Spice the curry with basic spice powders such as coriander powder, turmeric powder, Kashmiri red chilli powder and garam masala powder.

    Others – Hing, green chillies, onion, ginger garlic paste, tomato, salt and sugar are a few other ingredients used in this curry.

    Avoid adding hing to make a gluten free version.

    Serving Suggestions

    Aloor Dum is best served with bhoger khichuri, radhaballavi, matar kochuri or luchi. You can also serve it with phulka, tawa paratha, lachha paratha or poori.

    It is also tastes great with jeera rice, Bengali style veg pulao, matar pulao or any other lightly spiced pulao.

    Storing Suggestions

    Aloor Dum will last for about 3-4 days in an air tight container in the refrigerator. Reheat in a pan or microwave until nice and hot. Add in little water and adjust the consistency while reheating.

    You might also like:

    Doi Murgi

    Kosha Mangsho

    Aloo Posto

    Aloo Paratha

    Step by Step Recipe

    Wash the potatoes. Heat water in a large pot. Once the water comes to a boil, add the potatoes along with 2 teaspoon in it and let them cook until they are softened. Drain the water and peel the skin from the potatoes. Keep aside.

    Boiled potatoes.

    Heat mustard oil in a pan.

    Mustard oil heating in a pan.

    Add potatoes and fry until they turn brown from all the sides. Remove the fried potatoes on a plate and keep aside.

    Potatoes added in oil.
    Potatoes fried until browned.

    Add hing and green chillies in the same oil and let them crackle for a few seconds. Add bay leaf, cloves and black peppercorns and let them crackle for a few seconds.

    Hing, green chilli and whole spices added in the oil.

    Now add onion and fry until slightly browned.

    Onions added in the pan.

    Add ginger-garlic paste and fry until onions are nicely browned.

    Ginger garlic paste added in the pan.

    Add tomato and yogurt cook for a minute.

    Tomato and curd added in the pan.

    Now add coriander powder, turmeric powder, Kashmiri red chilli powder, garam masala powder, salt, and sugar and cook until oil starts to separate from the sides.

    Dry spices added in the pan.

    Now add little water if the masala is getting too dry. 

    Masala fried for few minutes.

    Add the potatoes and a cup of water and bring the mixture to a boil.

    Potatoes along with water added in the pan.

    Cover and cook for 8-10 minutes on low heat. Add more water if required and bring it to a boil.

    Ready aloor dum.

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Mostly served with Luchis, Bengali Aloor Dum or Dum aloo has this satiating blend of spices, creaminess of yogurt and the crispiness of potatoes.

    Bengali Aloo Dum Recipe

    Mostly served with Luchis, this dish has this satiating blend of spices, creaminess of yogurt and the crispiness of potatoes.
    3.84 from 6 votes
    Print Pin Rate
    Course: Curry
    Cuisine: Indian
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 4 people
    Calories: 260kcal
    Author: Neha Mathur

    Ingredients 

    • 400 g Baby Potatoes
    • 4 tablespoon Mustard oil
    • ¼ teaspoon Hing
    • 4-5 Green chillies (Slit into half)
    • 2 Bay leaf
    • 2-3 Cloves
    • 4-5 Black peppercorns
    • ½ cup Onion (Chopped)
    • 2 teaspoon Ginger garlic paste
    • 1 cup Tomato (Chopped)
    • ½ cup Yogurt
    • 2 teaspoon Coriander powder
    • 1 teaspoon Turmeric powder
    • 2 teaspoon Kashmiri red chilli powder
    • ½ teaspoon Cumin powder
    • ¼ teaspoon Garam masala powder
    • Salt to taste
    • 1 teaspoon Sugar
    • 2 tablespoon Fresh coriander (Chopped)
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    Instructions

    • Wash the potatoes.
    • Heat water in a large pot.
    • Once the water comes to a boil, add the potatoes in it and let them cook until they are softened.
    • Drain the water and peel the skin from the potatoes.
    • Keep aside.
    • Heat mustard oil in a pan.
    • Add potatoes and fry until they turn brown from all the sides. Remove the fried potatoes on a plate and keep aside.
    • Add hing and green chillies in the same oil and let them crackle for a few seconds.
    • Now add bay leaf, cloves and black peppercorns and let them crackle for a few seconds.
    • Add onion and fry until slightly browned.
    • Now add ginger garlic paste and fry until onions are nicely browned.
    • Add tomato and yogurt cook for a minute.
    • Add coriander powder, turmeric powder, Kashmiri red chilli powder, garam masala powder, salt and sugar and cook until oil starts to separate from the sides.
    • Now add little water if the masala is getting too dry.
    • Add the potatoes and a cup of water and bring the mixture to a boil.
    • Cover and cook for 8-10 minutes on low heat.
    • Add more water if required and bring to a boil.
    • Garnish with fresh coriander.
    • Serve hot.

    Notes

    You can also boil the potatoes in a pressure cooker. Just cook for one whistle on high heat and remove from heat.
    Do not overcook otherwise the potatoes will turn mushy.
    If you don’t have baby potatoes, you can use regular potatoes cut into pieces.
    Prick the potatoes using a tooth pick to make sure masala seeps inside them and they are not bland from inside.

    Nutrition

    Calories: 260kcal | Carbohydrates: 27g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 197mg | Potassium: 639mg | Fiber: 5g | Sugar: 6g | Vitamin A: 770IU | Vitamin C: 33.4mg | Calcium: 66mg | Iron: 1.6mg
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    Reader Interactions

    Comments

    1. thalia

      December 15, 2016 at 1:57 am

      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

      Reply
    2. Ishita Rahman

      July 14, 2020 at 4:07 am

      Wow-what simple steps to make such a wonderful dish…..

      Reply
      • Neha Mathur

        July 15, 2020 at 5:48 am

        🙂

        Reply

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