Bengali Dum Aloo Recipe | Bengali Niramish Alur Dom
This Bengali Dum Aloo | Niramish Alur Dom | Alu Dum is a delicious, spicy, vegan potato curry. Pairs well with some luchi, paratha, or any other flatbread!
Servings 3 people
Ingredients
- 15-16 baby potatoes
- 1 tsp cumin seeds
- Whole spices (1 Bay leaf, 2 inch cinnamon stick, 3 green cardamom)
- 2 dried red chillies, broken in half
- 1/2 tbsp ginger paste
- 1 tsp finely chopped cilantro/coriander stems
- Pinch of hing (asafoetida)
- 1/4 tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp coriander powder
- 2-3 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
- 2-3 tbsp mustard oil/ vegetable oil
- 1/2 tsp sugar
- Salt, to taste
Instructions
- 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.
- 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.
- Add the tomatoes and a pinch of hing and the chopped cilantro stems.
- When the tomatoes soften, add tomato purée, sauté until the masala leaves oil.
- 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.
- When the masala is fried properly, you will see oil separating, add the slit green chillies.
- Add the fried potatoes and mix well with the above masala.
- Add about 3/4th cup of water, mix well. Bring to a boil.
- 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 flatbread.
Notes
Instead of adding the whole spices in step 2, you may 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.