Mostly served with Luchis, Bengali Aloo Dum or Alur Dum has this satiating blend of spices, creaminess of the yogurt and the crispiness of potatoes. Here is how to make this recipe in a traditional way.
Potatoes have this good thing and feel about them that always tempts people to savor 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 us trio have a pretty good time savoring 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 or aloor dum is one such interesting dish that 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 its 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 the yogurt and the crispiness of potatoes.
Niramish Aloo Dum
Niramish Aloo Dum is the variation of the Bengali Aloo Dum where this dish is cooked without onion and garlic.
You can check out the recipe here.
Pro Tips by Neha
This aloo dum is best made from Natun Potatoes or fresh winter potatoes.
Make sure to add salt while boiling the potatoes so that they are seasoned from inside as well.
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 toothpick to make sure masala seeps inside them and they are not bland from inside.
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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.
Bengali Aloo Dum Recipe
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)
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.
