Bengali Aloo Dum (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 (vegetarian).

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, Bengali Mishti Pulao, and Bengali Style Veg Pulao.

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• About Bengali Aloo Dum (Alur Dom)
• Ingredients
• How To Make Bengali Aloo Dum
• Serving Suggestions
• Storage Suggestions
• You Might Also Like
• Recipe Card

About Bengali Aloo Dum (Alur Dom)

Bengali Aloo Dum (Alur Dom, Aloor Dum) is a traditional Bengali recipe where baby potatoes are boiled, fried, and then 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 aloo dum recipe 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, get-togethers, etc.

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

Ingredients

Potatoes – This recipe is traditionally made using baby potatoes. Fresh winter potatoes (natun aloo) are the best choice for this recipe.

Having said that, you can also make it using regular potatoes. If you are using regular potatoes, cut them into 1-inch pieces.

Oil – Just like most Bengali recipes, alur dum recipe is also made in mustard oil which imparts a very unique flavor to it.

If mustard oil is not available, then use vegetable oil to make it.

Yogurt – Plain yogurt (dahi, curd) gives a nice tang to the curry. If using homemade made yogurt, then make sure it’s not too sour.

Tip – You can add a teaspoon of all-purpose flour (maida) to the yogurt to make sure it doesn’t curdle 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 a distinct aroma and flavor into the curry.

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

Others – You will also need asafetida (hing), green chillies, 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 along with 2 teaspoon salt to the pot and let them 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.

Once the oil is hot, add the boiled baby 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 ¼ teaspoon asafetida and 4-5 green chilies (slit into half) to the same oil and let them crackle for 4-5 seconds.

Add 2 bay leaves, 2-3 cloves, and 4-5 whole black peppercorns, and let them crackle for 4-5 seconds.

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

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

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

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

Now add

• 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

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 a 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 2 tablespoon of chopped cilantro and serve hot.

Serving Suggestions

Bengali style aloo dum is best served with bhoger khichuri, radhaballavi, matar kochuri, or luchi.

You can also serve it as a side dish with any Indian bread like phulka, tawa paratha, lachha paratha, or poori.

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

Storage Suggestions

This delicious Bengali potato curry will last for about 3-4 days in an airtight container in the refrigerator.

Reheat in a pan or microwave until nice and hot. Add in little water and adjust the consistency while reheating.

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