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Tender baby potatoes simmered in a rich, spicy, and slightly sweet gravy. This authentic Bengali classic is a comforting main dish that pairs perfectly with luchi, paratha, or steamed rice.
For 4 servings
Prepare the Potatoes
Shallow Fry the Potatoes
Prepare the Gravy Base (Masala)
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Tender baby potatoes simmered in a rich, spicy, and slightly sweet gravy. This authentic Bengali classic is a comforting main dish that pairs perfectly with luchi, paratha, or steamed rice.
This bengali recipe takes 60 minutes to prepare and yields 4 servings. At 320.18 calories per serving with 5.33g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Spices and Tomato
Simmer the Curry
Finish and Garnish
For a sattvic or vegetarian version, omit the onion and ginger-garlic paste. Increase the amount of tomato puree slightly and add a pinch of asafoetida (hing) to the hot oil with the whole spices.
Replace the curd with a plant-based yogurt (like cashew or coconut yogurt) and use a neutral vegetable oil instead of ghee for finishing.
Add 1/2 cup of fresh or frozen green peas (matar) along with the potatoes in the final simmering step for added texture and sweetness.
Incorporate 1 tablespoon of poppy seed paste (posto bata) or cashew paste with the tomato puree for a thicker, more luxurious gravy.
The array of spices used, such as turmeric, cloves, cinnamon, and cumin, are packed with antioxidants that help combat oxidative stress and inflammation in the body.
The use of curd (yogurt) introduces beneficial probiotics into the dish, which can help improve digestion and maintain a healthy gut microbiome.
Potatoes are a primary source of complex carbohydrates, providing sustained energy to fuel your body and brain throughout the day.
Ingredients like ginger, garlic, and various spices have antimicrobial and anti-inflammatory properties that can help strengthen the immune system.
One serving of this Bengali Aloo Dum contains approximately 330-360 calories, depending on the size of the potatoes and the amount of oil used. It's a moderately caloric dish, providing energy from carbohydrates and healthy fats.
Yes, it can be part of a healthy diet. Potatoes provide complex carbohydrates and potassium. The use of spices like turmeric offers anti-inflammatory benefits, and curd provides probiotics for gut health. To make it healthier, you can reduce the amount of oil used.
Absolutely. To make it vegan, simply replace the dairy curd with a plant-based yogurt (like unsweetened cashew or almond yogurt) and substitute the ghee with a neutral vegetable oil or vegan butter for finishing.
The Bengali version is distinct due to its use of mustard oil, which imparts a unique pungent flavor. It also features a characteristic balance of spicy, tangy, and slightly sweet flavors, achieved by adding a pinch of sugar. The spice blend is also specific, often simpler than the rich masalas of North Indian versions.
Yes, you can. If using large potatoes, boil them, peel, and cut them into large 1.5 to 2-inch cubes. The cooking process remains the same. Ensure you still prick the potato cubes so they can absorb the gravy.
Curd usually curdles or splits if added to a very hot pan or if it's not stirred continuously. To prevent this, always lower the heat to the minimum before adding the whisked curd and stir constantly for a few minutes until it's well incorporated into the masala.