1. Home
  2. /
  3. Recipe
  4. /
  5. Bengali dum aloo
4 Mins delivery

Bengali Dum Aloo

Serves 4
50 mins
347 Kcal
This traditional Bengali dish is loved for its rich taste and aromatic spices. Bengali Dum Aloo is a vegetarian delicacy featuring baby potatoes cooked in a spicy, slightly tangy gravy made with yoghurt, tomatoes, and various spices. The dish is a staple in Bengali houses and can be served with steamed rice, luchi (Bengali-style puris), or parathas. The beauty of this Bengali Dum Aloo recipe is its almost perfect equability of spices, thus making its flavour unique in every aspect. In the recipe of Bengali Dum Aloo, baby potatoes are first boiled, peeled, and lightly fried so that they get a golden crust and their texture improves. Ginger, garlic, and a combination of traditional Bengali spices, such as panch phoron, turmeric, and red chilli powder, form the base of this curry. Yoghurt adds a creamy tanginess, and a little sugar balances the spice with its sweet touch while curbing the spice heat, a quintessential Bengali characteristic. The simplicity and richness of the slow-cooked earthy flavours make Bengali Dum Aloo different from many similar dishes. Here, the potatoes absorb all the spices and gravy and have that tender, flavourful touch in every bite. Bengali Dum Aloo is a complete celebratory dish, or at least a very satisfying meal evidencing the richness of Bengali cooking. If you are new to Bengali cuisine or a well-seasoned enthusiast, try this Bengali Dum Aloo recipe at least once and enjoy a comforting treat.

Ingredients required for Bengali Dum Aloo

  1. 500 gms baby potato
  2. 2 medium onion
  3. 2 medium tomatoes
  4. 1 tbsp ginger paste
  5. 1 tsp cumin powder
  6. 1 tsp coriander powder
  7. 1/2 tsp turmeric powder
  8. Powdered spices-garam masala garam masala powder: 1/2 tsp
  9. 1 tsp kasuri methi
  10. 2 tbsp fresh coriander leaves
  11. To taste salt

Cooking steps for Bengali Dum Aloo

  1. 1
    For this recipe of bengali dum aloo, select baby potatoes that are small and roughly the same in size so that they are cooked evenly. Wash these well of all soil, boil them in salted water just done and still firm, drain off the water, peel, and set aside to cool. In a pan, heat plenty of mustard oil. This is an essential component of the flavour of the recipe. Lightly fry the potatoes in batches until they have developed a golden crust on the outside. This step enhances their texture and helps them absorb the spices later. Remove the fried potatoes from the pan and set them aside.
  2. 2
    To the same pan, if required, add a little more mustard oil, and add the panch phoron. Panch phoron is the Bengali spice mix consisting of fennel seeds, mustard seeds, nigella seeds, cumin seeds, and fenugreek seeds. Add the chopped onions, stir fry them until they are golden brown, then add ginger and garlic paste and mix till the raw smell disappears. Add finely chopped tomatoes and cook until they soften and melt together to form a rich base for the curry.
  3. 3
    In a bowl, whisk plain yoghurt with a pinch of turmeric and red chilli powder to avoid curdling. Reduce the heat and add the yoghurt mixture to the pan, stirring constantly to amalgamate it with the mixture of onion and tomatoes. Allow this to simmer for a couple of minutes till the oil begins to separate. Now add the fried potatoes to the gravy, ensuring that they are well coated with the spice mixture. Add salt and a small pinch of sugar. Pour in a little water to create a semi-thick consistency, and bring the curry to a gentle simmer.
  4. 4
    Cover the pan with a lid and let the potatoes cook slowly over low heat, allowing them to absorb the flavours of the gravy. Stir occasionally to prevent sticking, and check the seasoning, adjusting if necessary. After 10 to 15 minutes, the potatoes will be tender and infused with the rich curry spices. Sprinkle garam masala and freshly chopped coriander leaves over the dish to enhance its aroma and flavour.
  5. 5
    When it is ready, let the curry rest for a few minutes before serving. Bengali Dum Aloo goes marvelously well with steamed rice, parathas, or luchi and forms a hearty and satisfying meal.

Shop Ingredients

Tomatoes (2 medium)
14
1
15
1
22
1
22
1
10
1
Ginger Paste (1 Tbsp)
75
1
Onion (2 medium)
31
1
28
1
21
1
60
1
55
1
Salt (To taste)
27
1
24
1
22
1
105
1
107
1
47
1
53
1
125
1
73
1
144
1
Kasuri Methi (1 Tsp)
30
1
23
1
25
1
49
1
32
1
30
1
Cumin Powder (1 Tsp)
46
1
92
1
91
1
165
1
94
1
48
1
82
1
175
1
172
1
Turmeric Powder (1/2 Tsp)
101
1
225
1
212
1
56
1
59
1
279
1
Coriander Powder (1 Tsp)
70
1
32
1
45
1

FAQs

Can Bengali Dum Aloo be made with regular-sized potatoes?

If baby potatoes are unavailable, you can make Bengali Dum Aloo with regular-sized potatoes. Peel and cut the larger potatoes into uniform chunks to ensure even cooking. However, baby potatoes are traditionally used in the dish as they have a unique texture and appearance that enhances the recipe. If using regular potatoes, boil them just enough so that they hold their shape while frying and cooking in the gravy, since overcooking will make them mushy.

What alternative could I use instead of mustard oil for bengali dum aloo?

Vegetable oil or sunflower oil can be used instead of mustard oil. Mustard oil is a tremendously distinctive ingredient that gives an intense flavour that is highly characteristic of Bengali cuisine, but the curry can still be delicious with a neutral oil. To replicate the taste, you could add a teaspoon of mustard seeds to the tempering step; this will give a slightly similar essence to the curry.

How do I modify the spiciness in Bengali Dum Aloo?

The quantity of red chilli powder can be reduced, or green chillies can be omitted if the recipe includes green chillies for a milder dish. A spicier version can be achieved by adding more red chilli powder or some chopped, finely green chillies to the gravy. The number of spices can be adjusted per your taste without affecting the dish's overall flavour, as the potatoes will soak the spices.