Aloor Dum is a traditional Bengali recipe that we use to make during the Puja season along with Luchi (puri) and Khichuri. We also include this spicy and delicious potato curry in our breakfast menu. In this recipe, baby potatoes are cooked in spicy and flavourful curry which is simple and easy to make. There are some different variations of making this Aloor Dum in Bengal, but this one is my personal favourite.
Image : Aloor Dum
- Preparation Time : 20 minutes
- Cooking Time : 30 minutes
- Total Time : 50 minutes
- Serve For : 2-3
- Baby Potatoes (6) /boiled and peeled
- Mustard Oil (3-4 tbsp)
- Cumin Seeds (1/4 tsp)
- Bay Leaf (1)
- Tomato (1 medium size) /finely chopped
- Grated Ginger (1 tsp)
- Cumin Powder (1 tsp)
- Kashmiri Red Chilli Powder (1 tsp)
- Turmeric Powder (1 tsp)
- Salt ( to taste)
- Green Chilli (1) /chopped
- Sugar (1 tsp)
- Garam Masala Powder (1 /4 tsp)
- Rinse the baby potatoes and wash the muds from them. Boil them for 10-15 minutes on medium to high flame.
- You can even cook the potatoes in pressure cooker for 2 whistles.
- Drain water, and allow them to cool down at room temperature.
- Once cooled, peel the potatoes. Now poke holes all over in the potatoes with a fork, toothpick or skewer. It helps to absorb all the flavours of the masala in which they are getting cooked.
- Now, heat oil in a pan. Fry the boiled potatoes over medium heat until become golden brown. No need to fry them too much.
- Drain oil and keep them aside.
- Meanwhile, in a small bowl, add cumin powder, turmeric powder, kashmiri red chilli powder and salt. Add some water and make a smooth paste. Keep it aside.
- In the same oil, add cumin seeds and bay leaf. Saute them for a while.
- Now add chopped tomatoes into the oil and saute them for about 1-2 minutes until they become like puree. Then add grated ginger and saute them for a while.
- At this time, add the spices mixture into the pan, and cook all the ingredients for 3-4 minutes. Do not forget to stir constantly.
- After all the spices are cooked well and starts leaving oil from the sides, add salt and chopped green chilli. Stir again and add 3/4 cup of water.
- Boil the curry on high flame for 3-4 minutes.
- Now add the fried baby potatoes into the gravy. Give it a stir.
- Cover the pan and cook for 10 minutes on medium to low flame.
- After 10 minutes, open the lead and add sugar.
- Stir well and again cook or 5-10 minutes.
- Lastly add garam masala powder. Stir well and switch off the flame.
Boil and poke holes all over in the potatoes
Fry them until light golden brown, and keep them aside
In a bowl, add cumin powder, kashmiri red chilli powder, turmeric powder, salt and water
In the same oil add bay leaf and cumin seeds
Add chopped tomatoes
Add spices paste
Cook until the gravy leaves oil from the sides
Add some salt and green chilli
Add 3/4 cup of water and cook for 4-5 minutes
Add fried baby potatoes, cover the pan and cook for 10 minutes
After 10 minutes, open the lead
Add garam masala powder and cook for another 5-7 minutes
Aloor Dum is ready to serve
- If you do not have baby potatoes, you can also use big potatoes by cutting them into halves.
- Serve with luchi, khichuri, roti or rice.