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Tender baby potatoes simmered in a rich, tangy gravy of yogurt, tomatoes, and fragrant Bengali spices. A classic comfort food, this dish pairs perfectly with luchis or steamed rice.
For 4 servings
Prepare the Potatoes
Fry the Potatoes
Build the Gravy Base
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Tender baby potatoes simmered in a rich, tangy gravy of yogurt, tomatoes, and fragrant Bengali spices. A classic comfort food, this dish pairs perfectly with luchis or steamed rice.
This bengali recipe takes 60 minutes to prepare and yields 4 servings. At 338.37 calories per serving with 5.9g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Masalas
Simmer the Curry
Finish and Serve
For a sattvic or vegetarian version without onion and garlic, skip them and increase the ginger paste to 1.5 tbsp. Add a pinch of asafoetida (hing) to the oil with the whole spices.
For a richer, more Mughlai-influenced gravy, add 2 tablespoons of cashew paste or almond paste when you add the tomato puree.
Slit 2-3 green chillies and add them along with the ginger-garlic paste for an extra layer of heat.
Potatoes are a rich source of complex carbohydrates, providing sustained energy to fuel your body and brain.
The blend of spices like ginger, cumin, and coriander are traditionally known to stimulate digestive enzymes and promote healthy digestion.
Tomatoes, onions, garlic, and turmeric contain powerful antioxidants like lycopene and curcumin, which help combat oxidative stress in the body.
The use of curd (yogurt) provides probiotics, which are beneficial bacteria that support a healthy gut microbiome.
Aloor Dom can be part of a balanced diet. It contains carbohydrates from potatoes for energy, and beneficial spices. However, it is traditionally made with a moderate amount of oil. To make it healthier, you can reduce the amount of oil used for frying the potatoes or air-fry them instead.
One serving of this Aloor Dom recipe (approximately 1 cup or 375g) contains around 300-350 calories. The exact count can vary based on the amount of oil used and the size of the potatoes.
Yes, absolutely. The 'Niramish Aloor Dom' is a very popular Bengali version made without onion and garlic, often for religious occasions. Simply omit them and add a pinch of asafoetida (hing) during tempering for flavor.
To prevent curdling, ensure your yogurt is at room temperature and whisked until completely smooth. Always lower the heat to the minimum before adding it, and stir continuously for a few minutes until it's well incorporated. If it has already curdled slightly, you can try blending a small portion of the gravy to make it smoother, but prevention is key.
Aloor Dom is traditionally served with Bengali Luchi (puffy fried bread). It also pairs wonderfully with parathas, rotis, naan, or simply steamed basmati rice.
Yes. If you don't have baby potatoes, you can use regular potatoes. Peel them and cut them into 1.5 to 2-inch cubes. Boil and fry them as directed in the recipe.
Leftover Aloor Dom can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often deepen and taste even better the next day. Reheat thoroughly before serving.