Bengali aloor dum recipe – Aloo dum is nothing but a bengali style dum aloo recipe. Aloor dum is made by boiled potatoes cooked in onion, garlic, tomato, garam masala based spicy gravy. Accompanied with green peas & garnish with fresh coriander if cooked in winter. Contains a thick gravy perfect for having roti, luchi (bengali puri) or paratha.
Because of prepared by slow cooking or dum this Bengali potato curry named aloo dum. A long back ago, probably in our Grandmas’ age “dum or slow cooking “procedure had been applied to prepare this dish. Though I have seen my mom use a pressure cooker for boiling potatoes to avoid slow cooking. Even though I follow my momo’s cooking technique. However, my mom says, my grandmas’ slow-cooking version was much tastier than our version.
We have two versions of aloor Dum. One is amish version (with onion and garlic) and the other one is niramish version (without onion and garlic). As I have heard from my mom, my Grandma would not have onion and garlic and her niramish version aloo’r dum was superb in taste.
Although today I’m going to share my amish version aloor Dum or dum aloo recipe. Here I have prepared this alur dum with notun aloo or baby potatoes. This baby potato curry is popular among bengalis especially in winter the season of harvesting baby potatoes. Though two types of notun aloo is available in the market(small and big in size) but we bengalis basically use the small potatoes to prepare this recipe.
Winter is the only season when baby potatoes or choto aloo are easily available in the market. And bengalis wintertime holiday breakfast or dinner is incomplete, without Luchi – aloo dum or koraishutir kochuri-aloor dum or paratha -aloo dum or even roti -aloor dum. You can try Bengali white pulao or Bengali Basanti pulao with this aloor dum, these Bengali pulaos go nicely with it.
Even you can try my authentic radhaballavi recipe with this bengali aloor dum or dum aloo recipe too.
Even if baby potatoes are not available and you are preparing with medium size potatoes, cut into half and big size potatoes into four pieces. However, the procedure will be the same as described below.
Please let me know how this recipe worked at your home by leaving a comment in the comment section below.
Some bengali aloo dum recipes from my website;
Bengali aloor dum recipe | Bengali style dum aloo recipe
Ingredients
- 500gms Nutun choto aloo(newly harvested baby potatoes)
- 1 cup green peas
- 3 tbsp mustard oil
- 3 Onion(medium size)
- 1 tsp Ginger paste
- 1 1/2 tsp Garlic paste
- 2 Tomatoes(medium size)
- 2 Green Chillies
- 1 tsp Cumin powder
- 1 tsp Coriander powder
- Garam masala powder(2green cardamom, 3cloves, and 1/2 inch cinnamon stick)
- 1 1/2 tsp Turmeric powder
- 1 tsp Red chili powder
- 1/2 tsp Sugar
- Salt(as per taste)
For tempering
- 2 Bay leaves
- 1 tsp Whole cumin seeds
For Bhaja masala(dry roasting)
- 1/2 tsp Cumin seeds
- 1/2 tsp Coriander seeds
- 1 Whole Red Chilies
Prep time: 15-20 mins
Cook time: 20 mins
Served in: 40 mins
Cuisine: Bengali
Course: main course
Author: Moumita Paul
How to make bengali aloor dum recipe or bengali style dum aloo recipe with step by step pictures:
Instruction
1 First thoroughly wash all the baby potatoes under the running water. Wash properly until the dirt goes off the potatoes’ skin. Then prick all potatoes with a fork.
2 Now, place all potatoes(with its skin) in a pressure cooker, add some water and salt into it. And set the pressure cooker on the high flame, keep its whistle on.
3 After two whistles, turn off the heat and don’t try to open the pressure cooker. Let it be cool down and pressure release automatically, then open the lid.
4 Thereafter, drain the water from the potatoes through a strainer. And keep the potatoes aside. Slowly remove the skin from the potatoes. Sprinkle some salt and turmeric powder over the potatoes and coat all potatoes with it.
5 Take a small blender or mixer jar and put the onions (which have been cut into halves or four pieces ) into it. Make a smooth onion paste add little water if requires.
6 Place a deep bottom pan(nonstick) on the medium heat. First, add all the coated potatoes(with salt and turmeric) and fry it for some time. It will be turned into golden brown color potatoes in a while. Remove all the potatoes from the pan.
7 Add cumin seeds and bay leaves into the same pan and let it be crackle. Next, add onion paste into the oil and fry it until it starts to release oil from the side and smell of raw onion goes off. Onion paste will surely change its color into golden brown color.
8 Then it’s time to add tomatoes to the pan. Mix the tomatoes with the onion paste. Cover the pan with a lid for a minute and let the tomatoes nicely soft. After a minute add ginger, garlic, and green chili paste one by one. Stir it continuously and add cumin powder, coriander powder, red chili powder one by one. Add sugar and salt. When the spices will start releasing oil from its side and a wonderful aroma comes out of the masalas(spices) add green peas to it and keep stirring.
9 After few minutes add about half cup of hot water into the masalas and let it be a boil. When the bubble starts to appear on the top, add the fried potatoes and keep stirring. While the potatoes are nicely coated with the masalas add some more hot water. Afterward, cover the pan with a lid and let it boil for sometime. Meanwhile, slow down the flame and after 5 minutes check the consistency of the aloo dum as we need the semi gravy consistency for the aloor dum.
10 Add sprinkle a handful chopped coriander leaves from the top and mix it well. Just after that, add the powdered garam masalas nicely mix with it. Sprinkle dry roasted masala powder from the top of the Aloor Dum, mix it nicely. And Serve your bengali aloor dum with koraishutir kochuri, luchi or paratha. Here I have garnished this aloor Dum with coriander leaves.
Tips
If you are not using a nonstick pan then place the deep bottom pan on the medium heat and make it hot. Add the mustard oil to the pan and let it be hot and release little smoke. Next add salt and turmeric powder coated potatoes into it otherwise, potatoes will be stick to the pan.
Pricking over the potatoes will help it to absorb the spices while cooking through the pricking hole.
Fry the masalas properly or else raw smell of masalas will ruin the taste.
good stuff. I will make sure to bookmark your blog.