Why did my yogurt split in the gravy?

This usually happens if the pan is too hot when yogurt is added. Lower the heat, whisk the yogurt well, and stir continuously as it goes in.

Do I have to peel the baby potatoes?

No. If the skins are thin and tender, you can leave them on for a more rustic texture and easier prep.

Can I make this dish ahead of time?

Yes. It reheats well and often tastes better after resting, because the potatoes soak up more of the tomato-yogurt masala.

What should the final gravy consistency be?

It should be thick enough to coat the potatoes well, not watery like a curry and not completely dry either.

What do I serve with Bengali Aloo Dom?

It goes very well with luchi, paratha, or simple steamed rice, depending on whether you want a richer or lighter meal.

Home / Recipes / bengali / Bengali Aloo Dom

bengaliEasyvegetariangluten freenut freesoy free

Bengali Aloo Dom

RATING

4.6/5(98)

TASTE SCORE

9/10

Baby potatoes simmered in a lightly spiced tomato and yogurt gravy with the gentle sweetness and warmth that make Bengali aloo dom so comforting. It is rich enough to feel special, yet simple enough for a home-style meal.

PREP

15m

COOK

30m

SERVES

1 KATORI

207 cal

SERVINGS

METHOD · 7 STEPS

boil · ~15 min
Boil the potatoes until just tender.
1.Add the potato, water, and salt for boiling to a pot.
2.Bring to a boil over medium-high heat and cook until the potatoes are just tender but not falling apart, 12-15 minutes.
3.Drain the potatoes and let them cool slightly.
4.Peel the potatoes if desired, then prick them lightly with a fork.
TIPKeep the potatoes only just cooked so they hold their shape when simmered in the gravy.
fry · ~5 min
Lightly fry the potatoes.
Heat the mustard oil in a kadai until it reaches a light smoking point, then lower the heat. Add the boiled potatoes and fry for 4-5 minutes until lightly golden in spots. Remove and keep aside.
saute · ~7 min
Cook the whole spices and onion.
1.In the same kadai, add the bay leaf and cumin seeds.
2.Let them sizzle for 20-30 seconds until fragrant.
3.Add the onion and cook over medium heat until soft and light golden, 5-6 minutes.
4.Add the ginger and cook for 1 minute.
saute · ~8 min
Make the masala base.
1.Add the tomato puree and cook for 4-5 minutes until it thickens.
2.Lower the heat and add the yogurt, stirring well so it blends smoothly.
3.Add turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, sugar, and salt for the gravy.
4.Cook until the masala looks glossy and smells rounded, 2-3 minutes.
TIPKeep the heat low when adding yogurt so the gravy stays smooth and does not split.
simmer · ~10 min
Simmer the potatoes in the gravy.
Return the fried potatoes to the kadai and mix well to coat them in the masala. Add the water for gravy, bring to a gentle simmer, cover, and cook for 8-10 minutes until the potatoes soak up the flavors and the gravy turns thick.
garnish
Finish with ghee and cilantro.
Turn off the heat and stir in the ghee. Garnish with cilantro and let the aloo dom sit for 2 minutes before serving.
serve
Serve hot.

PRO TIPS

What to keep in mind.

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

1
Prick the boiled potatoes lightly, not deeply, so they absorb the gravy without breaking apart.
2
Heat mustard oil to a light smoke first to mellow its raw sharpness before frying the potatoes.
3
Fry the potatoes only until they get a few golden spots; over-frying can make them tough in the gravy.
4
Whisk the yogurt well and lower the heat before adding it, so the tomato-yogurt masala stays smooth.
5
Cook the tomato masala until it looks glossy before adding water; this removes raw acidity and deepens flavor.
6
Let the finished aloo dom rest for 2 minutes after adding ghee so the gravy settles onto the potatoes.
7
This dish tastes even better after 30 minutes of resting, when the potatoes absorb the sweet-spiced gravy.