Bengali Aloo Dum Recipe Alur Dom Whiskaffair

on Aug 30, 2022, Updated Oct 28, 2023 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, and Mishti Pulao.

About Bengali Aloo Dum (Alur Dom)

Bengali Aloo Dum (Alur Dom, Aloor Dum) is a traditional Bengali recipe in which baby potatoes are boiled, fried, and 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 style aloo dum 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 and get-togethers. Note – Dum Aloo is made in various parts of India in various ways. Check out my Kashmiri-style and North Indian Restaurant-Style Dum Aloo recipes here. However, you can also make it using baby potatoes or regular potatoes. If you are using regular potatoes, cut them into 1-inch pieces. Oil – Like most Bengali recipes, alur dum is also made in mustard oil, which imparts a unique flavor. If mustard oil is unavailable, use any cooking oil to make it. Yogurt – Plain yogurt (dahi, curd) gives the curry a nice tang. If using homemade yogurt, make sure it’s not too sour. Tip: Add a teaspoon of all-purpose flour (maida) to the yogurt to prevent it from curdling 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 the curry with a distinct aroma and flavor. Spice Powders – Spice the curry with basic Indian spice powders such as coriander powder, turmeric powder, Kashmiri red chili powder, and garam masala powder. Others – You will also need asafetida (hing), green chilies, 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. Heat 4-5 cups of water in a large pot over high heat. Once the water comes to a boil, add the potatoes and 2 teaspoon salt to the pot. Cover and cook until they are softened (fork tender). Drain the water and peel the skin of the boiled potatoes. 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. 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 the following spices and let them crackle for 4-5 seconds.

2 bay leaves 2-3 cloves 4-5 whole black peppercorns

Add 2 teaspoon ginger-garlic paste and fry until onions are golden brown. Stir frequently. Add ½ cup of whisked plain yogurt and cook for another minute, stirring continuously; otherwise, the yogurt might curdle.

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

Add a 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. 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.