bengali dum aloo recipe, how to make bengali style dum aloo recipe

bengali dum aloo recipe, bengali style dum aloo recipe

bengali dum aloo recipe – yet another favorite dum aloo at home. when i had posted the luchi recipe, some of you had asked me to post the bengali style dum aloo recipe.

luchi and dum aloo have become a fortnightly breakfast at home. so i make the bengali dum aloo in two ways. here is the onion-tomato version. there is another variation made with yogurt which i will also post. my favorite is this onion-tomato version which is posted here.

i have also posted the recipes of punjabi dum aloo and kashmiri dum aloo recipe. there are more variations of dum aloo, like the banarasi and mughlai style dum aloo.

this bengali dum aloo recipe has been adapted from hawkins pressure cooker booklet. i had purchased hawkins pressure cooker some time back. when i saw this recipe in it, i had to try. so i made with my own proportions and the dum aloo turned out very well.

the bengali dum aloo recipe is pretty much like the way dum aloos are made. i have not used baby potatoes but new potatoes here. the potatoes are parboiled and then fried in mustard oil.

the onions as well as the tomatoes are pureed and then the whole mixture is sauted well in mustard oil with spices. after adding the fried potatoes, the curry is simmered for some minutes and then is ready to be served.

bengali dum aloo recipe, bengali style dum aloo recipe

its best to have bengali dum aloo with luchi. they are like a perfect match made for each other. bengali matar kachori and poori are the second best option to go with it. lastly and not the least its our everday chapatis or rotis that can also go well with this dum aloo.

if you are looking for more aloo recipes then do check jeera aloo, aloo poori, maharashtrian poori bhaji, aloo paneer kofta and punjabi aloo paratha recipe.

bengali style dum aloo recipe below:

5.0 from 2 reviews
bengali dum aloo recipe
 
Prep time
Cook time
Total time
 
bengali style dum aloo recipe - lightly spiced and slightly sweet potato curry made with onions, tomatoes and spices.
Author:
Recipe type: breakfast
Cuisine: bengali
Serves: 4
Ingredients (american measuring cup used, 1 cup = 250 ml)
main ingredients:
  • 5-6 medium potatoes or 12-15 baby potatoes
  • 3 to 4 tbsp mustard oil/sarson ka tel
  • 1 bay leaf/tej patta
  • ½ tsp kashmiri red chili powder or degi mirch (adjust as required if using a hotter variety of chili powder)
  • ½ tsp coriander powder/dhania powder
  • ½ tsp turmeric powder/haldi
  • 1 tsp cumin powder/jeera powder
  • 1 cup water
  • ½ tsp sugar or as required
  • salt as required
grind to a semi fine paste:
  • 2 medium onions
  • ½ inch ginger
  • 2-3 garlic cloves
make a semi coarse puree of:
  • 1 large tomato - approx 1 cup tomato puree
powder or grind:
  • 1.5 to 2 inch cinnamon
  • 3-4 cloves
topping:
  • 1 tsp ghee (optional)
Instructions
  1. rinse the potatoes very well. if using baby potatoes, then remove the mud lodged in the peels with a soft brush.
  2. then parboil the potatoes in a steamer or pressure cooker.
  3. when the potatoes are cooking, you do the following.
  4. grind the onion, ginger and garlic in a grinder or blender. no need to any water while grinding. make a semi fine paste and not a smooth paste.
  5. chop the tomatoes and pulse them in a blender till you get a puree which is not smooth but semi coarse. you can also finely chop the tomatoes.
  6. grind the clove and cinnamon in a dry grinder or coffee grinder to a fine powder.
  7. once the potatoes are parboiled/half cooked, let them cool. then remove the peels and dice them. for baby potatoes you can keep the peels and prick the potatoes with a fork. an optional step.
  8. sprinkle ¼ tsp turmeric powder on the potatoes and mix well.
  9. heat the mustard oil in a pan. fry the potatoes till light golden. drain and keep aside.
  10. in the same oil, fry the bay leaf till fragrant for a few seconds.
  11. add the onion-ginger-garlic paste. saute till oil starts to leaves the mixture and till the paste becomes a light brown.
  12. add the tomato puree, the remaining ¼ tsp turmeric powder, red chili powder, cumin powder, coriander power, salt and sugar. saute till oil begins to leave the onion-tomato masala paste.
  13. then add the potatoes and stir till the masala coats the potatoes well.
  14. add 1 cup water along with the ground cinnamon and cloves powder.
  15. you can also add about ¼ tsp of garam masala powder instead of the cinnamon and cloves powder.if adding garam masala, then add it towards the end once the dish is cooked.
  16. simmer the dum aloo on a low flame till the water almost dries up and the gravy has coated the potatoes well.
  17. when serving add a teaspoon of ghee on the dum aloo. serve bengali dum aloo hot with luchis or pooris.


{ 11 Responses }

  1. priya says

    Hi,
    greetings!
    I am excited completely thanks for sharing this recipe.. This is the first dish that i have prepared of my own since i was new to cooking.. This increased my interest , thanks a lot.

  2. Sweta says

    Hi Dasanna,

    The best feature of your website is the illustrative way with pictures and handy tips are used by you…kudos to you….

    Can i serve the bengali matar kachori with mathura ke dubki wale aloo…does the combination go well for breakfast…?

    • says

      thanks sweta for the positive feedback. i don’t think this combination will go very well. try poori or luchi with mathura ke dubki wale aloo. you can try urad dal kachori also known as khasta kachori with mathura ke dubke wale aloo.

  3. says

    Hi Dassana,

    I tried this recipe today along with puris and it tasted awesome. Is it ok if I blog about this recipe in my blog giving you due credit?

    Remya

  4. Pratyush says

    Hi,
    Your blog is my every weekend stop to try prepare something new. This recipe is an absolute favorite. Very Good. Thanks!
    Pratyush