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Alu'r Dom

Name: Alu'r Dom
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: bengali
Ingredients: 500 g potato (baby or small, washed); 750 ml water (for boiling potatoes); 0.5 tsp salt (divided); 2 tbsp mustard oil; 2 pcs bay leaf; 0.5 tsp cumin seeds; 1 inch cinnamon; 2 pcs green cardamom (lightly crushed); 2 pcs cloves; 1 inch ginger (made into paste); 2 pcs tomato (medium, finely chopped); 1 pinch turmeric powder; 0.5 tsp red chili powder; 0.5 tsp cumin powder; 1 tsp coriander powder; 1 pinch garam masala; 0.25 cup yogurt (plain, whisked); 2 pcs green chili (slit); 1 tsp ghee; 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.6/5(187)

TASTE SCORE

9/10

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.

PREP

15m

COOK

30m

SERVES

1 KATORI

200 cal

SERVINGS

METHOD · 8 STEPS

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.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Boil the baby potatoes only until just tender; a knife should slide in with slight resistance so they stay intact later.
2
Let the mustard oil reach a light smoke before tempering to mellow its raw sharpness and give the curry its classic Bengali flavor.
3
Fry the boiled potatoes until only the edges turn golden, not deeply browned, so they can still absorb the gravy.
4
Add the whisked yogurt on low heat in small additions, stirring constantly to prevent curdling in the tomato masala.
5
Cook the tomatoes down until the oil starts separating slightly; that is the cue the masala is ready for yogurt.
6
Rest the finished Alu'r Dom for 10 minutes before serving so the potatoes soak up more of the spiced gravy.
7
This dish tastes even better the next day; reheat gently with a splash of water if the gravy thickens too much.