Bengali Aloo Dum
Aloo Dum is a classic Bengali dish that showcases the rich flavors of West Bengal. This comforting recipe features tender potatoes cooked in a rich, aromatic gravy with a blend of spices, including garam masala, long pepper, and turmeric. It's a staple in Bengali cuisine, often served with steaming hot rice or roti.
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Ingredients
- garam masala powder — 1 tsp (ground)
- Long Pepper (Thippili) — 2 piece (ground)
- Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
- Cardamom — 2 piece (ground)
- onion — 1 piece (chopped)
- baby potatoes — 10 piece (boiled)
- Turmeric Powder — 2 tsp (ground)
- Curd — 108 g (whole)
- green chillies — 2 piece (chopped)
- coriander powder — 1 tsp (ground)
- salt (optional) (whole)
- oil (optional) (whole)
- cinnamon stick — 3 g (ground)
- Tomato — 0.5 cup (chopped)
- Garlic — 3 piece (chopped)
- Ginger — 1 piece (chopped)
- bay leaf — 1 piece (whole)
- sugar — 1 tsp (whole)
Method
- Boil baby potatoes. Peel when cool and prick lightly with a fork.
- Grind onion, ginger, green chillies and garlic into a paste.
- Heat oil. Fry potatoes with turmeric and salt till golden brown. Keep aside.
- In the same kadai, add bay leaf, cinnamon and cardamom.
- Add the onion paste. Fry till the raw smell goes.
- Add tomato, garam masala, coriander powder, chilli powder and long pepper. Cook till oil separates.
- Add whisked curd and sugar. Mix well.
- Add the potatoes and a little water. Cover.
- Cook on low for 20 minutes, stirring now and then.
- Switch off and serve.
Common questions
- How many calories in one plate of Bengali Aloo Dum?
- 171 kcal per plate.
- How much cooking time?
- 70 min — 20 min prep, 50 min cooking.