bengali dum aloo also known as aloor dum or alur dom is a lightly spiced and slightly sweet potato curry made with onions, tomatoes and spices.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
- 5 to 6 medium potatoes OR 12 to 15 baby potatoes
- 3 to 4 tablespoon mustard oil
- 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
- ½ teaspoon turmeric powder
- 1 teaspoon cumin 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
- 2 to 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 to 4 cloves
- 1 teaspoon ghee (optional)
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 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 aloor dum. serve bengali aloo dum hot with luchis or pooris.