dum aloor recipe, bengali dum aloo recipe
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5 from 4 votes

Alur Dom

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
Course: breakfasts
Cuisine: bengali
Servings: 4
Author: Dassana Amit

Ingredients

main ingredients

  • 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

topping

  • 1 teaspoon ghee (optional)

Instructions

preparation

  • 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.