Alu'r Dom
Tender baby potatoes simmer in a lightly spiced Bengali-style gravy with ginger, tomatoes, and warm whole spices. It is rich without being heavy, slightly tangy, and especially good with luchi, paratha, or plain rice.
For 4 servings
- boil · ~15 min
Boil the potatoes until just tender.
1.Add the potato and 750 ml water to a pot.2.Bring to a boil over medium-high heat.3.Cook until the potatoes are just tender but not falling apart, 12 to 15 minutes.4.Drain the water and peel the potatoes once cool enough to handle.TIPDo not overboil the potatoes or they will break when fried and simmered. - fry · ~5 min
Lightly fry the potatoes.
1.Heat the mustard oil in a kadai until it reaches a light smoking point, then lower the heat.2.Add the boiled potato and 1 pinch salt.3.Fry, turning often, until lightly golden on the edges, 4 to 5 minutes.4.Take them out to a plate. - temper · ~1 min
Bloom the whole spices in the oil.
1.In the same kadai, keep about 1 1/2 tbsp oil.2.Add bay leaf, cumin seeds, cinnamon, green cardamom, and cloves.3.Cook for 20 to 30 seconds until fragrant.TIPKeep the heat medium so the whole spices release aroma without burning. - saute · ~7 min
Cook the ginger and tomatoes.
1.Add the ginger paste and sauté for 30 seconds.2.Add the tomato and cook until soft and pulpy, 5 to 6 minutes.3.Stir in turmeric powder, red chili powder, cumin powder, coriander powder, and the remaining salt. - mix · ~3 min
Add the yogurt and make the masala.
Lower the heat and add the whisked yogurt a little at a time, stirring continuously so it does not split. Cook the masala for 2 to 3 minutes until it looks glossy and well blended.
TIPLow heat and constant stirring keep the yogurt smooth. - simmer · ~10 min
Simmer the potatoes in the gravy.
1.Return the fried potato to the kadai and coat well in the masala.2.Add 1 cup water and green chili.3.Cover and simmer on low heat for 8 to 10 minutes until the gravy thickens and the potatoes absorb the flavors. - garnish
Finish with ghee, garam masala, and coriander leaves.
Turn off the heat and stir in the ghee and garam masala. Sprinkle the coriander leaves on top.
- serve
Serve hot.
Serve Alu'r Dom hot with luchi, paratha, or plain rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Boil the baby potatoes only until just tender; a knife should slide in with slight resistance so they stay intact later.
- 2Let the mustard oil reach a light smoke before tempering to mellow its raw sharpness and give the curry its classic Bengali flavor.
- 3Fry the boiled potatoes until only the edges turn golden, not deeply browned, so they can still absorb the gravy.
- 4Add the whisked yogurt on low heat in small additions, stirring constantly to prevent curdling in the tomato masala.
- 5Cook the tomatoes down until the oil starts separating slightly; that is the cue the masala is ready for yogurt.
- 6Rest the finished Alu'r Dom for 10 minutes before serving so the potatoes soak up more of the spiced gravy.
- 7This dish tastes even better the next day; reheat gently with a splash of water if the gravy thickens too much.
Adapt it for your goals.
Niramish-style
Skip the final ghee for a lighter, fasting-friendly Bengali version that still keeps the mustard oil and whole-spice character.
spicierSpicier
Increase red chili powder slightly and add an extra slit green chili for a sharper heat that pairs well with luchi or paratha.
veganVegan
Replace yogurt with unsweetened coconut yogurt or a little cashew paste, and omit ghee for a fully dairy-free curry.
dry alur domDry alur dom
Use less water and simmer uncovered to make a thicker masala-coated version that's ideal for stuffing into kathi rolls or serving with flatbreads.
Why this is on our healthy list.
Potato-Based Comfort
Potatoes provide satisfying carbohydrates and potassium, making this a filling dish that pairs well with a simple meal.
Digestive Spice Support
Ginger, cumin, coriander, and whole spices add aroma while traditionally helping make rich gravies feel easier to digest.
Fermented Dairy Element
The yogurt adds creaminess with some protein and tang, enriching the gravy without needing a heavy cream base.
Frequently asked questions
Yes. Cut regular potatoes into large, even chunks and boil only until just tender so they do not crumble during frying and simmering.
