bengali dum aloo recipe – yet another favorite dum aloo at home. this alur dom is a lightly spiced and slightly sweet potato curry made with onions, tomatoes and spices. when i had posted the luchi recipe, some of you had asked me to post the bengali style dum aloor recipe.
luchi and dum aloo have become a fortnightly breakfast at home. so i make the bengali aloo dum 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, kashmiri dum aloo recipe and banarasi dum aloo recipe. there are more variations of dum aloo, like the banarasi and mughlai style dum aloo. you can also check this restaurant style dum aloo recipe.
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 aloo dum 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.
its best to have bengali dum aloor with luchi. they are like a perfect match made for each other. bengali matar kachori, radhaballavi and poori are the second best option to go with it. lastly and not the least its our every day chapatis or rotis that can also go well with this dum aloo.
if you are looking for more aloo recipes then do check:
alur dom recipe
INGREDIENTS FOR alur dom recipe
main ingredients for alur dom
- 5 to 6 medium potatoes OR 12 to 15 baby potatoes
- 3 to 4 tablespoon mustard oil (sarson ka tel)
- 1 tej patta (indian bay leaf)
- ½ teaspoon kashmiri red chili powder or degi mirch - adjust as required if using a hotter variety of chili powder
- ½ teaspoon coriander powder (dhania powder)
- ½ teaspoon turmeric powder (haldi)
- 1 teaspoon cumin powder (jeera powder)
- 1 cup water
- ½ teaspoon sugar or as required
- salt as required
grind to a semi fine paste
- 2 medium onions
- ½ inch ginger (adrak)
- 2 to 3 garlic cloves (lahsun)
make a semi coarse puree of
- 1 large tomato - approx 1 cup tomato puree
powder or grind
- 1.5 to 2 inch cinnamon (dalchini)
- 3 to 4 cloves (lavang)
topping
- 1 teaspoon ghee (optional)
HOW TO MAKE alur dom recipe
preparation for alur dom
- rinse the potatoes very well. if using baby potatoes, then remove the mud lodged in the peels with a soft brush.
- then parboil the potatoes in a steamer or pressure cooker.
- when the potatoes are cooking, you do the following.
- 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.
- 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.
- grind the clove and cinnamon in a dry grinder or coffee grinder to a fine powder.
- 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.
- sprinkle 1/4 tsp turmeric powder on the potatoes and mix well.
making bengali dum aloor
- heat the mustard oil in a pan. fry the potatoes till light golden. drain and keep aside.
- in the same oil, fry the bay leaf till fragrant for a few seconds.
- add the onion-ginger-garlic paste. saute till oil starts to leaves the mixture and till the paste becomes a light brown.
- add the tomato puree, the remaining 1/4 tsp turmeric powder, red chili powder, cumin powder, coriander power, salt and sugar. saute till oil begins to leave the onion-tomato masala paste.
- then add the potatoes and stir till the masala coats the potatoes well.
- add 1 cup water along with the ground cinnamon and cloves powder.
- you can also add about 1/4 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.
- simmer the dum aloo on a low flame till the water almost dries up and the gravy has coated the potatoes well.
- when serving add a teaspoon of ghee on the dum aloo. serve bengali aloo dum hot with luchis or pooris.
Really thanks to you… Just for you i m making my new family happy… Love ur receipes easy and tasty.
welcome susmita 🙂 thank you for your positive feedback.
Awesome… I try it in home… Everybody loves it ….
thanks bidisha for sharing positive feedback on dum aloo.
I always admire ur way of writing and making dish .. So far kashmiri dum aloo of urs is our favorite .. Now this bengali dum aloo has made me to write a comment on ur page in spite of low internet connection .. Thanks a tonne .Keep rocking ..my best wishes 🙂
very pleased to know this vaishnavi 🙂 god bless you.
Good guide very helpful
thankyou moulick 🙂
Hi dassana, i hv tried so many of ur recipies like gajar ka halwa, falooda, aloo matar gravy, like today i made falafel(chicpea vada), aloo gobi gravy then ur punjabi matar paneer and so many other recipes.. all turned out very well .. infact im not a great cook at all but after going through your site i dont go searching for recipies on any other site… and feel like cooking something new everyday… all thanks to you .. today i will cook luchi and mathura ke dubkiwale aloo … wanted to know whether the bengali dum aloo recipe has to be cooked in mustard oil..
thanks a lot dassana
welcome marina. glad to know this. thanks for sharing positive review on recipes. yes make the dum aloo in mustard oil.
very delicious
thanks dr jhimisha
I got aloo dum recepie, it was awesome,thanx
welcome sumitra
chhaa gaye guru….as being gujarati i m very fond of eating various dishes nd was out searching dum aloo recipe for a long time…..today i got it…thanx
welcome krishn
Thanks for sharing the awesome bengali style dum aloo recipe…..
Our Sunday breakfast was perfect with luchi , dum aloo and payesh 🙂
welcome debasmita. good to know 🙂 in fact luchi and dum aloo has also become our sunday breakfast 🙂
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.
welcome priya. do try some more recipes.
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…?
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.
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
thanks remya for the positive feedback. yes, you can blog about any recipe from this blog, if credit is given. you are welcome.
Hi,
Your blog is my every weekend stop to try prepare something new. This recipe is an absolute favorite. Very Good. Thanks!
Pratyush
welcome pratyush
We are in Goa! Land of veg recipes!
Loving your emails still x
thanks lesley for this sweet comment. enjoy the fresh air of goa and its beaches.
🙂 on a second note we are no longer in goa. enjoy the sun, beaches and the beautiful goan landscape along with the goan cuisine.