Bengali Aloo Dom
Tender baby potatoes simmered in a rich, aromatic gravy of tomatoes, yogurt, and classic Bengali spices. This beloved dish, a staple in Kolkata, pairs perfectly with fluffy luchis or parathas.
For 4 servings
6 steps. 40 minutes total.
- 1
Step 1
- a.Prepare the Potatoes
- b.Wash the baby potatoes thoroughly. Place them in a pot with 4 cups of water and 0.5 tsp of salt.
- c.Bring to a boil and cook for 10-12 minutes until they are about 80% cooked. They should be tender enough for a fork to pierce but still firm.
- d.Drain the potatoes, let them cool slightly, and then peel the skin off.
- e.Using a fork, prick each potato multiple times all over. This is a crucial step to allow the gravy to penetrate.
- 2
Step 2
- a.Fry the Potatoes
- b.Heat the mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it is aromatic and just begins to smoke lightly. This removes its raw pungency.
- c.Reduce the heat to medium, carefully add the boiled and pricked potatoes. Sprinkle a pinch of turmeric powder over them.
- d.Shallow fry for 6-8 minutes, turning occasionally, until they develop a light golden-brown crust.
- e.Remove the potatoes with a slotted spoon and set them aside on a plate.
- 3
Step 3
- a.Temper the Spices (Tadka)
- b.In the same oil, lower the heat to medium-low. Add the bay leaf, dried red chilies, cinnamon stick, lightly crushed green cardamoms, cloves, and cumin seeds.
- c.Sauté for about 30-40 seconds until the spices become fragrant and the cumin seeds splutter. Be careful not to burn them.
- 4
Step 4
- a.Build the Masala Base
- b.Add the onion paste to the pan. Cook for 5-7 minutes, stirring frequently, until it turns light golden brown and the raw smell is gone.
- c.Add the ginger and garlic pastes and sauté for another minute until fragrant.
- d.Add the turmeric powder, Kashmiri red chili powder, cumin powder, and coriander powder. Stir for 30 seconds to cook the spices.
- e.Pour in the tomato puree, add 1 tsp of salt, and cook for 6-8 minutes, stirring occasionally, until the masala thickens and oil begins to separate from the sides.
- 5
Step 5
- a.Incorporate Yogurt and Potatoes
- b.Reduce the heat to the absolute lowest setting. Add the whisked yogurt mixed with sugar.
- c.Stir continuously and vigorously for 2-3 minutes to prevent the yogurt from curdling. Cook until the gravy comes back to a gentle simmer.
- d.Add the fried potatoes back into the pan. Gently mix to coat them evenly with the masala.
- e.Pour in 1 cup of warm water and stir everything together.
- 6
Step 6
- a.Simmer and Finish
- b.Bring the curry to a boil, then reduce the heat to low. Cover the pan and let it simmer for 10-15 minutes.
- c.Cook until the gravy has thickened to your desired consistency and the potatoes are fully cooked and have absorbed the flavors.
- d.Turn off the heat. Stir in the garam masala powder and the optional ghee for extra richness and aroma.
- e.Garnish with freshly chopped coriander leaves. Let the Aloo Dom rest for at least 10 minutes before serving to allow the flavors to meld.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Using mustard oil is essential for the authentic Bengali flavor. Always heat it until it's lightly smoking to mellow its pungent taste.
- 2Do not skip pricking the potatoes. This simple step makes a huge difference, allowing the potatoes to become flavor-infused from the inside out.
- 3To prevent yogurt from curdling, ensure it's at room temperature, whisked well, and added on the lowest possible heat while stirring constantly.
- 4The small amount of sugar is a classic Bengali touch that balances the tanginess of the tomatoes and yogurt, creating a harmonious flavor profile.
- 5For a richer, more luxurious gravy, you can add a paste of 8-10 soaked cashews or 1 tablespoon of poppy seeds (posto) along with the tomato puree.
- 6Aloo Dom tastes even better the next day as the potatoes continue to soak up the delicious gravy. It's a great make-ahead dish.
Adapt it for your goals.
Niramish (No Onion/Garlic)
For a sattvic or puja version, omit the onion and garlic. Increase the ginger paste slightly and add a pinch of asafoetida (hing) to the tempering for a distinct flavor.
With Green PeasWith Green Peas
Add 1/2 cup of fresh or frozen green peas (motor shutti) along with the potatoes in the final simmering stage for added sweetness and texture.
Richer GravyRicher Gravy
Incorporate 1-2 tablespoons of cashew paste or melon seed paste when cooking the tomatoes to create a creamier, restaurant-style gravy.
Spicier VersionSpicier Version
Add 1-2 slit green chilies along with the ginger-garlic paste for an extra kick of heat.
Why this is on our healthy list.
Good Source of Energy
Potatoes are rich in complex carbohydrates, which provide sustained energy to the body, making this a fulfilling and satisfying meal.
Rich in Antioxidants
The array of spices like turmeric, cumin, coriander, and cloves are loaded with antioxidants that help combat oxidative stress and inflammation in the body.
Aids Digestion
Ingredients like ginger, cumin, and coriander are well-known in traditional medicine for their digestive properties, helping to soothe the stomach and improve gut health.
Contains Healthy Fats
Mustard oil is a good source of monounsaturated and polyunsaturated fats, including omega-3 fatty acids, which are beneficial for heart health when consumed in moderation.
Frequently asked questions
One serving of Bengali Aloo Dom (approximately 295g) contains around 320-380 calories. The primary sources of calories are the potatoes (carbohydrates) and the mustard oil (fats).