Bengali Aloo Dum (Alur Dom)

Mostly served with Luchis, Bengali Aloo Dum or Alur Dum has this satiating blend of spices, creaminess of yogurt and the crispiness of potatoes. Here is how to make Bengali dum aloo recipe in a traditional way.

Potatoes have this good thing and feel about them that always tempts people to savour them. Be it in the form of fries or sabzis, this one vegetable never disappoints us. Talking about me, whenever I face any fix for not finding any fresh vegetables, I conveniently opt for potatoes and my brunch or dinner always gets sorted.

Often I prepare different types of aloo ki sabzi and we trio have a pretty good time savouring them. Paratha Aloo Sabji is one of my most fav lunch and I make it quite often.

However, sometimes, it does get a bit too much and you start craving for something new and delicious, well, that’s when I wear my thinking cum cooking cap and think about alternate dishes and cuisines.

Bengali Dum Aloo recipe or aloor dum is one such interesting dish which definitely tastes out of the world.

Aloo Dum or Dum aloo is made in innumerable ways in India. Be it Kashmiri Dum Aloo, Shahi Mughlai Dum Aloo, Bharwan Banarasi Dum Aloo or Punjabi Dum Aloo, each version is special on it’s own and is relished by everyone.

While we have eaten Restaurant Style Dum Aloo on countless occasions, preparing Bengali Aloo Dum is a different experience for me as well. Like almost all the traditional Bengali dishes, Bengali Aloor Dum is also made using the mustard oil.

Mostly served with Bhoger Khichuri, Radhaballavi or Matar Kochuri, Luchi or Veg Pulao, Bengali Aloo Dum has this satiating blend of spices, creaminess of yogurt and the crispiness of potatoes. I am definitely going to make them again and till then, I am signing off by sharing the bengali Dum Aloo recipe with you, have a look:

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How to make Aloor Dum Step by Step

Wash the potatoes. Heat water in a large pot. Once the water comes to a boil, add the potatoes along with 1 tsp 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. Add bay leaf, cloves and black peppercorns and let them crackle for a few seconds.

Now add onion and fry until slightly browned.

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

Add tomato and yogurt cook for a minute.

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.

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.

Bengali Dum Aloo Recipe

5 from 2 votes

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Bengali Aloor Dum

Mostly served with Luchis, Bengali Aloor Dum has this satiating blend of spices, creaminess of yogurt and the crispiness of potatoes.

Course Curry

Cuisine Indian

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 4 people

Calories 260 kcal

Author Neha Mathur

Ingredients

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

Instructions

1. Wash the potatoes.
2. Heat water in a large pot.
3. Once the water comes to a boil, add the potatoes in it and let them cook until they are softened.
4. Drain the water and peel the skin from the potatoes.
5. Keep aside.
6. Heat mustard oil in a pan.

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

8. Add hing and green chillies in the same oil and let them crackle for a few seconds.

9. Now add bay leaf, cloves and black peppercorns and let them crackle for a few seconds.

10. Add onion and fry until slightly browned.

11. Now add ginger garlic paste and fry until onions are nicely browned.

12. Add tomato and yogurt cook for a minute.
13. 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.

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

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

16. Cover and cook for 8-10 minutes on low heat.

17. Add more water if required and bring to a boil.
18. Garnish with fresh coriander.
19. Serve hot.

Recipe 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.

Nutrition Facts

Bengali Aloor Dum

Amount Per Serving

Calories 260 Calories from Fat 135

% Daily Value*

Total Fat 15g 23%

Saturated Fat 2g 10%

Cholesterol 3mg 1%

Sodium 197mg 8%

Potassium 639mg 18%

Total Carbohydrates 27g 9%

Dietary Fiber 5g 20%

Sugars 6g

Protein 4g 8%

Vitamin A 15.4%

Vitamin C 40.5%

Calcium 6.6%

Iron 9.1%

* Percent Daily Values are based on a 2000 calorie diet.

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