Bengali Aloo Dum Recipe

Recipe By Slurrp

Bengali Aloo/Alur Dum is a healthier version of Dum Aloo. Dum means slow-cooked, and Aloo/Alu means potato. Thus Alur Dum is a lightly-spiced, slow-cooked dish. It is one of the most famous traditional Kashmiri cuisines. There are also Banarasi and Bengali variations to it. The boiled baby potatoes are peeled to add to the curry made with onions, tomatoes, classic Indian spices and curd gravy. The potatoes are parboiled and fried in mustard oil. Then onions are added, tomatoes are pureed, and then the whole mixture is sauteed well in mustard oil with spices. After adding the fried potatoes, the curry is simmered for some minutes and then it is ready to be served hot. This can be served with the main course or eaten with roti/paratha. It is a good option for school/office tiffin as it gives a fuller, tasty experience and charges up a person for the whole day.  

13 Rating -
Bengali Aloo Dum

ingredients serve

Ingredients for Bengali Aloo Dum Recipe

  • As required Ingredients for aloo
  • 300 gram Baby Potatoes boiled and peeled
  • 2 tablespoon Mustard oil
  • As required Ingredients for Masala
  • 1 No.s Onion
  • 2 No.s Green chillies
  • 4-6 Garlic Cloves
  • 1 inch Ginger chopped
  • 2 No.s Bay leaf
  • 3 No.s Cardamom pods
  • 1 stick Cinnamon inch broken
  • 4 No.s Cloves
  • 1-1 cup Tomato 0.5 pureed cooked tomato
  • 1/2 cup Curd
  • As required Coriander leave chopped for garnish

Directions: Bengali Aloo Dum Recipe

step 1

  • STEP 1.Wash and pressure cook 300 grams of baby potato with the skin. Cool and peel off the skin. Refrigerate for one hour so that the potatoes become firm.

step 2

  • STEP 1.In a hot pan add 1 tbsp mustard oil, add the baby potatoes, and salt to taste.

step 3

  • STEP 1.Fry on medium to high heat till potatoes become golden, stirring often. Then keep the potatoes aside.

step 4

  • STEP 1.To make the masala, add 1 chopped onion, 2 green chilly, 4 to 6 cloves of garlic, 1 inch chopped ginger in a small grinder jar and grind to a fine paste. Keep aside.

step 5

  • STEP 1.In a hot pan add 1tbsp of mustard oil and add the ground paste.

step 6

  • STEP 1.To one side of the pan add 2 torn bay leaves, 3 cardamom pods, 1-inch cinnamon stick and 4 cloves. Saute for a few seconds before mixing it with the ground paste.

step 7

  • STEP 1.Cook the mixture on medium heat till the raw smell of the paste goes. This may take up to 3 minutes. Stir often.

step 8

  • STEP 1.Then add 1 tsp turmeric, 2 tsp coriander powder, 1 tsp garam masala powder, 1 tsp red chilly powder. Stir on low to medium heat for a few minutes.

step 9

  • STEP 1.Add 1 to 1 ½ cups of puree of cooked tomatoes. Then add ½ cup curds and mix well. Add salt according to taste and 1 tbsp honey for light sweetness.

step 10

  • STEP 1.To this masala add the roasted potatoes. Mix well and cover the pan with a lid. Turn the heat to low medium and simmer for 30 minutes, stirring intermittently.

step 11

  • STEP 1.After about 30 minutes the masala will thicken and the potatoes will be well coated. Garnish with chopped coriander leaves.
calories per serving
9 g Fat21 g Protein172 g Carbs97 g FiberOther

Current Totals

  • Fat
  • Protein
  • Carbs
  • Fiber


  • Carbs
  • Protein
  • Fiber


  • Fat

Vitamins & Minerals

  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp