Alu'r Dom
A classic Bengali dish of baby potatoes simmered in a rich, tangy, and slightly sweet tomato-yogurt gravy. This comforting curry is a staple in Bengali households, perfect to be scooped up with hot luchis or parathas.
For 4 servings
6 steps. 40 minutes total.
- 1
Step 1
- a.Prepare the Potatoes
- b.Place the baby potatoes in a pot with enough water to cover them. Add 1 tsp of salt for boiling.
- c.Bring to a boil and cook for 10-12 minutes until they are just fork-tender but still firm. Do not overcook.
- d.Drain the potatoes, let them cool slightly, and then peel off the skins.
- e.Using a fork or a toothpick, prick each potato multiple times all over. This is a crucial step for the potatoes to absorb the gravy.
- 2
Step 2
- a.Fry the Potatoes
- b.Heat 3 tbsp of mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it's lightly smoking.
- c.Carefully add the boiled and pricked potatoes. Sprinkle with 1/4 tsp of turmeric powder.
- d.Shallow fry for 6-8 minutes, tossing frequently, until the potatoes are evenly golden brown with a light, crisp skin. Remove with a slotted spoon and set aside.
- 3
Step 3
- a.Prepare the Gravy Base
- b.In the same pan, add the remaining 2 tbsp of mustard oil if needed. Keep the heat on medium.
- c.Add the bay leaf, dried red chilies, cinnamon stick, green cardamoms, and cloves. Sauté for 30-40 seconds until they become fragrant.
- d.Add the finely chopped onion and sauté for 7-9 minutes until it turns soft and golden brown.
- e.Add the ginger and garlic paste. Cook for another minute until the raw aroma disappears.
- 4
Step 4
- a.Build the Masala
- b.Stir in the tomato puree. Cook for 5-6 minutes, stirring occasionally, until the mixture thickens and oil begins to separate from the sides.
- c.Add the remaining turmeric powder, Kashmiri red chili powder, cumin powder, and coriander powder. Mix well and cook for 1 minute.
- d.Reduce the heat to the lowest setting. Add the whisked room-temperature curd, stirring continuously and vigorously for 2-3 minutes to prevent it from curdling. Cook until the oil separates from the masala again.
- 5
Step 5
- a.Simmer the Curry
- b.Return the fried potatoes to the pan. Add 1 tsp salt (or to taste) and sugar. Gently stir to coat the potatoes evenly with the masala.
- c.Pour in 1.5 cups of warm water and stir to combine. Using warm water helps maintain the temperature and texture of the gravy.
- d.Bring the curry to a boil, then reduce the heat to low. Cover the pan and let it simmer (dum) for 10-15 minutes, allowing the potatoes to absorb the flavors of the rich gravy.
- e.The gravy will thicken during this time. Check occasionally and give it a gentle stir.
- 6
Step 6
- a.Finish and Garnish
- b.Turn off the heat. Stir in the garam masala powder and ghee. This final addition adds a beautiful aroma and richness.
- c.Add the slit green chilies for a fresh, spicy fragrance.
- d.Let the curry rest for 5 minutes before serving. Garnish with freshly chopped coriander leaves.
- e.Serve hot with luchi, paratha, or steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use mustard oil and heat it well before use.
- 2Ensure your curd is at room temperature and whisked well before adding it to the gravy on low heat to prevent splitting.
- 3Pricking the potatoes is non-negotiable. It's the secret to flavorful potatoes that are soaked in masala.
- 4The slow simmering or 'dum' process in the final step is key to developing the deep flavors of the dish.
- 5A pinch of asafoetida (hing) can be added with the whole spices for enhanced flavor, especially in no-onion-garlic versions.
Adapt it for your goals.
Niramish (No Onion/Garlic)
For a sattvic or vegetarian version, omit the onion and garlic. Increase the amount of ginger paste slightly and add a pinch of asafoetida (hing) to the hot oil with the whole spices.
Richer GravyRicher Gravy
For a creamier, restaurant-style gravy, add a paste of 8-10 soaked cashews or almonds along with the tomato puree.
With PeasWith Peas
Add 1/2 cup of green peas (matar) along with the potatoes in the final simmering step for added texture and sweetness.
Spicier VersionSpicier Version
Increase the number of green chilies or add 1/2 tsp of regular red chili powder along with the Kashmiri chili powder for more heat.
Why this is on our healthy list.
Energy Boosting
Potatoes are a rich source of complex carbohydrates, providing sustained energy to fuel your body and brain throughout the day.
Rich in Antioxidants
The array of spices used, such as turmeric, cumin, and coriander, are packed with antioxidants that help combat oxidative stress and inflammation in the body.
Promotes Gut Health
The use of curd (yogurt) introduces beneficial probiotics into the dish, which can help improve digestion and maintain a healthy gut microbiome.
Frequently asked questions
One serving of Alu'r Dom contains approximately 320-350 calories, depending on the amount of oil and the type of curd used. This estimate is for a serving size of about one cup.