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Tender baby potatoes slow-cooked in a rich, aromatic gravy of tomatoes, yogurt, and classic Bengali spices. This beloved dish from Bengal is slightly sweet, tangy, and perfect with luchis or steamed rice.
For 4 servings
Prepare the Potatoes
Fry the Potatoes
Temper Spices and Sauté Aromatics
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Tender baby potatoes slow-cooked in a rich, aromatic gravy of tomatoes, yogurt, and classic Bengali spices. This beloved dish from Bengal is slightly sweet, tangy, and perfect with luchis or steamed rice.
This bengali recipe takes 60 minutes to prepare and yields 4 servings. At 315.21 calories per serving with 6.18g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Build the Masala Gravy
Simmer the Curry
Finish and Garnish
For a sattvic or vegetarian version without onion and garlic, increase the ginger paste to 1.5 tbsp and add a pinch of asafoetida (hing) to the hot oil with the whole spices.
For a richer, restaurant-style gravy, add a paste of 8-10 soaked cashews along with the tomato puree.
Add 150g of lightly fried paneer cubes along with the potatoes during the last 5 minutes of simmering for a protein-rich variation.
Add 1-2 slit green chillies along with the ginger-garlic paste for an extra kick of heat.
The potatoes in this dish are rich in complex carbohydrates, providing a sustained release of energy to keep you active throughout the day.
The use of curd (yogurt) introduces beneficial probiotics into the dish, which can help improve digestion and maintain a healthy gut microbiome.
Spices like turmeric, ginger, garlic, and tomatoes are packed with antioxidants that help combat oxidative stress and protect the body's cells from damage.
Key ingredients like turmeric (containing curcumin) and ginger have well-known anti-inflammatory properties that can help reduce inflammation in the body.
One serving of Aloo Dom (approximately 1 cup or 340g) contains around 350-400 calories. The exact count can vary based on the amount of oil used and the fat content of the yogurt.
Aloo Dom can be part of a balanced diet. Potatoes provide carbohydrates for energy, while yogurt offers probiotics and protein. The spices contain various antioxidants. However, it is moderately high in calories due to the fried potatoes and oil. To make it healthier, you can pan-roast or air-fry the potatoes instead of shallow frying.
Yes, you can easily make this dish vegan. Simply substitute the dairy curd (yogurt) with a plant-based yogurt like cashew, almond, or coconut yogurt. Ensure the yogurt is unsweetened and plain.
Baby potatoes are ideal as they hold their shape well and have a creamy texture. If you can't find them, you can use any waxy potato variety like Yukon Gold or red potatoes, cut into 1.5-inch cubes.
Yogurt can curdle or split if added to a very hot mixture. To prevent this, always lower the heat to the minimum, whisk the yogurt well before adding, and stir continuously and quickly for a couple of minutes after adding it to the pan until it's fully incorporated.
Store leftover Aloo Dom in an airtight container in the refrigerator for up to 3 days. Reheat it in a pan over low heat, adding a splash of water if the gravy has thickened too much. You can also microwave it until hot.