Bengali Aloo Dum (Alur Dom)

4.13 from 8 votes

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.

Bengali aloo dum served in a bowl.
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About Bengali Aloo Dum (Alur Dom)

Bengali Aloo Dum (Alur Dom, Aloor Dum) is a traditional Bengali recipe in which baby potatoes are boiled, fried, and added to a spicy tomato-onion curry.

It is easy to make, super delicious, and comes together in under 30 minutes.

In Bengali homes, alur dom is popularly served with matar kochuri or luchi; however, it can also be served with phulka or paratha.

Some homes make Bengali style aloo dum without using onion and garlic, and it’s called Niramish Dum Aloo.

This dish is a must-make for the Bengali festive season, Bengali weddings, and special occasions like birthdays and get-togethers.

Note – Dum Aloo is made in various parts of India in various ways. Check out my Kashmiri-style and North Indian Restaurant-Style Dum Aloo recipes here.

Ingredients

Bengali aloo dum ingredients list 1.
Bengali aloo dum ingredients list 2.
Bengali aloo dum ingredients list 3.

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 a unique flavor.

If mustard oil is unavailable, use any cooking oil to make it.

Yogurt – Plain yogurt (dahi, curd) gives the curry a nice tang. 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 Bengali dum aloo recipe.

How To Make Bengali 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.

Mustard oil heating in a pan.

Once the oil is hot, add the boiled baby potatoes to the pan and fry until they turn brown from all sides, stirring frequently.

Boiled potatoes added to the pan.

Remove the fried potatoes to a plate and keep them aside.

Fried potatoes.

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.

Asafetida and green chillies added to the pan.

Add the following spices and let them crackle for 4-5 seconds.

  • 2 bay leaves
  • 2-3 cloves
  • 4-5 whole black peppercorns
Whole spices added to the pan.

Now add ½ cup of chopped onions and fry until they turn light brown, stirring frequently.

Onions added to the pan.

Add 2 teaspoon ginger-garlic paste and fry until onions are golden brown. Stir frequently.

Ginger garlic paste added to the pan.

Add 1 cup of finely chopped tomatoes to the pan and cook for a minute.

Tomatoes added to the pan.

Add ½ cup of whisked plain yogurt and cook for another minute, stirring continuously; otherwise, the yogurt might curdle.

Yogurt added to the pan.

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. 

Spice powders added to the pan.

Add the fried potatoes and a cup of water to the pan and mix well. Bring the curry to a boil.

Fried potatoes and water added to the pan.
Mixed well.

Reduce the heat to low.

Cover the pan with a lid and cook for 8-10 minutes.

Pan covered with a lid.

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.

Ready Bengali aloo dum garnished with cilantro.

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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.
4.13 from 8 votes

Bengali Aloo Dum Recipe (Alur Dom)

Bengali Aloo Dum (Alur Dom, Aloor Dum) is a Bengali-style potato curry where fried baby potatoes are simmered in a spicy onion, tomato, and yogurt based gravy. Make it using my traditional recipe.
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 4 people

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)
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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.

Video

YouTube video

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 1-inch pieces.
Add a teaspoon of all-purpose flour to the yogurt to ensure it doesn’t curdle while cooking.
Avoid adding hing to make a gluten-free version.

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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5 Comments

  1. 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