Bengali Aloo Dum (Alur Dom)

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.

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.

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 it to a boil.