Bengali Aloo Dum Recipe
A quintessential Bengali dish that exudes flavors of tradition and spices, Bengali Aloo Dum is a comforting and delectable curry. Baby potatoes are simmered in a luscious gravy made with onions, tomatoes, ginger, garlic, and aromatic spices to create a dish that is rich in flavor and irresistible in taste. Perfect for lunch or dinner, it pairs beautifully with Luchi, Cholar Dal, and Bottle Gourd Raita.
Recipe Overview
- Cuisine: Bengali Recipes
- Course: Main Course
- Diet: Vegetarian
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Baby Potatoes (boiled and peeled) | 200 grams |
| Turmeric Powder | 2 teaspoons |
| Cardamoms | 2 |
| Cinnamon Stick | 1 inch |
| Cloves | 2 |
| Bay Leaf | 1 |
| Tomato Puree | 1/2 cup |
| Garam Masala Powder | 1 teaspoon |
| Curd (yogurt) | 1/2 cup |
| Red Chili Powder | 1 teaspoon |
| Coriander Powder | 1 teaspoon |
| Sugar | 1 teaspoon |
| Salt | To taste |
| Oil | As required |
| Coriander Leaves (finely chopped) | 1 stalk |
For the Paste:
| Ingredient | Quantity |
|---|---|
| Onion (chopped) | 1 |
| Ginger (chopped) | 1 inch |
| Garlic | 3 cloves |
| Green Chilies (chopped) | 2 |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 220 kcal |
| Carbohydrates | 30 g |
| Protein | 5 g |
| Fat | 8 g |
| Saturated Fat | 2 g |
| Fiber | 4 g |
| Sugar | 4 g |
| Sodium | 310 mg |
Instructions
Step 1: Prepare the Paste
- In a blender, add the chopped onion, ginger, garlic, and green chilies.
- Blend until you get a smooth paste. Set it aside.
Step 2: Cook the Potatoes
- Heat a generous amount of oil in a deep pan or kadhai.
- Add the boiled and peeled baby potatoes, sprinkle 1 teaspoon of turmeric powder, and add salt.
- Sauté the potatoes until they turn golden brown and develop a crispy exterior.
- Remove the potatoes and set them aside in a bowl.
Step 3: Cook the Spice Base
- In the same pan, heat a little more oil if needed.
- Add the prepared onion-ginger-garlic paste. Sauté the paste on medium heat for about 4 minutes until the raw aroma disappears and the paste turns light golden.
- Toss in the cinnamon stick, cardamoms, cloves, and bay leaf. Sauté for 2–3 minutes to release the aromatic flavors.
Step 4: Add the Tomato Puree and Spices
- Pour the tomato puree into the pan and mix well.
- Add 1 teaspoon of turmeric powder, red chili powder, coriander powder, and garam masala powder.
- Cook the mixture on medium heat for 2–3 minutes, stirring occasionally, until the oil separates from the masala.
Step 5: Add the Curd and Potatoes
- Lower the heat and gently stir in the curd (yogurt) to prevent curdling. Mix well to create a smooth curry base.
- Add the sautéed potatoes to the curry. Sprinkle sugar and adjust salt as needed.
- Stir everything together, ensuring the potatoes are well-coated with the masala.
Step 6: Simmer and Finish
- Cover the pan with a lid and let the curry simmer on low heat for 20 minutes. Stir occasionally to prevent the masala from sticking to the bottom.
- Once the potatoes have absorbed the gravy and the curry has thickened to your liking, turn off the heat.
Step 7: Garnish and Serve
- Garnish the Bengali Aloo Dum with freshly chopped coriander leaves.
- Serve hot with Bengali Luchi, Cholar Dal, or Bottle Gourd Raita for a wholesome meal.
Serving Suggestions
- Luchi: Traditional deep-fried Bengali bread that perfectly complements the rich Aloo Dum.
- Cholar Dal: A mildly sweet lentil preparation made with Bengal gram.
- Bottle Gourd Raita: A cooling yogurt-based side dish that balances the spice and richness of the curry.
Enjoy this authentic Bengali delicacy and let the flavors transport you to the heart of Bengal! 🌟
