Bengali Alur dum ( Dum aloo)

Hello everyone! Hope everyone is doing good! Festive season has begun in India, and currently Navratri is going on. Navratri literally translates to ‘nine nights’. It is a Hindu festival where people across the country worship different avatars of goddess Durga. Today I have a traditional Bengali dish to share with you guys- Alur Dum. Stir-fried baby potatoes are simmered in a thick curry consisting of tomatoes and aromatic spices. It is spicy, well balanced and delicious. Traditionally, it is paired with luchis (unleavened deep-fried puffy bread) , but you can enjoy it with any flatbread.


In several parts of India people keep Vrata (fasting), during Navratri. People tend to eat pure vegetarian food, excluding onion and garlic, except Bengalis who do consume non- vegetarian meals during Navratri.  So this recipe is perfect for all the readers if you want to try something without these ingredients.

About Bengali cuisine, frankly I have never tasted authentic Bengali food, but have heard some awesome stuff about how good it really is! Fortunately I met a lovely person, Ujjaini Majumdar on my FB foodie group, who hails from Bengal, and settled in Philadelphia . I learnt this particular recipe from her, and couldn’t wait to try it! Thanks so much for sharing this recipe, Ujjaini 🙂 It turned out to be absolutely delicious!

Step by step instructions

1.Pressure cook the baby potatoes until fork tender. Peel and set aside. Heat 1 tablespoon oil in a heavy bottomed skillet, shallow fry the boiled baby potatoes on medium heat until golden brown. Drain and set aside.

2.In the same pan/pot, add another tablespoon of oil.  Add bay leaf, cinnamon, cumin seeds, broken red chillies, green cardamom. Sauté until cumin crackles and spices are aromatic.

3.Add the tomatoes and a pinch of hing and the chopped cilantro stems.

4.When the tomatoes soften, add tomato purée, sauté until the masala leaves oil.

5.Add the ginger paste along with the chilli powder, turmeric powder, coriander powder , sugar and salt. Add 2 tablespoons of water and mix everything well. Sauté until the rawness of spices vanishes.

6.When the masala is fried properly, you will see oil separating, add the slit green chillies.

7.Add thefried potatoes and mix well with the above masala.

8.Add about 3/4th cup of water, mix well. Bring to a boil.

9.Lower the heat and simmer for about 10 minutes or until desired thickness of curry. Stir occasionally. Sprinkle garam masala, mix well, garnish with chopped cilantro, serve hot with luchis, paratha or any flat bread.

Notes

1.You can dry roast the bay leaf, dried red chillies, green cardamom and cinnamon on low heat until fragrant. Powder it and use it in the 2nd step after the cumin seeds crackle. Reserve a little of the ground spice powder to be sprinkled in the last step and skip the garam masala.

2.Post updated with new pictures.

Measuring cup used, 1 Cup = 250 ml, 1 teaspoon = 5 ml

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Bengali Alur dum ( Dum aloo)
Prep Time
5 mins
Cook Time
30 mins
Total Time
45 mins
 

A delicious dish of stir-fried baby potatoes simmered in a thick curry of tomatoes and aromatic spices. This a pure vegetarian dish without any onion or garlic.

Course: Main Course
Cuisine: Bengali, Indian
Servings: 4 people
Author: Freda Dias
Ingredients
  • 15-16 nos. baby potatoes
  • 1 tsp cumin seeds
  • Whole spices (1 Bay leaf, 2 inch cinnamon stick, 3 green cardamom)
  • 2 nos. dried red chillies, broken in half
  • 1/2 tbsp ginger paste
  • 1 tsp finely chopped cilantro stems
  • Pinch of asafoetida (hing)
  • 1/4 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • 2-3 nos. green chillies, slit lenghtwise, adjust as per desired heat
  • 2 large tomatoes, finely chopped
  • 1/4 cup tomato puree, optional
  • 1/4 tsp garam masala
  • 2 tbsp mustard oil/ vegetable oil
  • 1/2 tsp sugar
  • Salt to taste
Instructions
  1. Pressure cook the baby potatoes until fork tender. Peel and set aside. Heat 1 tablespoon oil in a heavy bottomed skillet, shallow fry the boiled baby potatoes on medium heat until golden brown. Drain and set aside.

  2. In the same pan/pot, add another tablespoon of oil. Add bay leaf, cinnamon, cumin seeds, broken red chillies, green cardamom. Sauté until cumin crackles and spices are aromatic.

  3. Add the tomatoes and a pinch of hing and the chopped cilantro stems.

  4. When the tomatoes soften, add tomato purée, sauté until the masala leaves oil.

  5. Add the ginger paste along with the chilli powder, turmeric powder, coriander powder , sugar and salt. Add 2 tablespoons of water and mix everything well. Sauté until the rawness of spices vanishes.

  6. When the masala is fried properly, you will see oil separating, add the slit green chillies.

  7. Add the fried potatoes and mix well with the above masala.

  8. Add about 3/4th cup of water, mix well. Bring to a boil.

  9. Lower the heat and simmer for about 10 minutes or until desired thickness of curry. Stir occasionally. Sprinkle garam masala, mix well, garnish with chopped cilantro, serve hot with luchis, paratha or any flat bread.

Recipe Notes

1.You can dry roast the bay leaf, dried red chillies, green cardamom and cinnamon on low heat until fragrant. Powder it and use it in the 2nd step after the cumin seeds crackle. Reserve a little of the ground spice powder to be sprinkled in the last step and skip the garam masala.

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Thanks for stopping by!

Regards,

Freda

32 comments

  1. Shari says:

    This dish looks so good, Freda! I love how spicy it must be with those ingredients and potatoes are one of my favorite things. Beautiful pictures, too!

  2. Lina says:

    This looks delicious Freda:) I ve never tried making it though….btw I totally forgot to tell that the chocolate ganache was a super duper hit…I used white cooking chocolate instead of dark though☺

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