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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
Prepare the Potatoes
Fry the Potatoes
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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.
This bengali recipe takes 60 minutes to prepare and yields 4 servings. At 312.51 calories per serving with 5.8g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Temper the Spices (Tadka)
Build the Masala Base
Incorporate Yogurt and Potatoes
Simmer and Finish
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.
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.
Incorporate 1-2 tablespoons of cashew paste or melon seed paste when cooking the tomatoes to create a creamier, restaurant-style gravy.
Add 1-2 slit green chilies along with the ginger-garlic paste for an extra kick of heat.
Potatoes are rich in complex carbohydrates, which provide sustained energy to the body, making this a fulfilling and satisfying meal.
The array of spices like turmeric, cumin, coriander, and cloves are loaded with antioxidants that help combat oxidative stress and inflammation in the body.
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.
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.
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).
Bengali Aloo Dom can be part of a balanced diet. Potatoes provide essential potassium and energy-rich carbohydrates. The spices used, like turmeric and ginger, have anti-inflammatory properties. However, it is moderately high in calories due to the frying process, so portion control is recommended.
Bengali Aloo Dom is distinct from other regional variations like Kashmiri or Punjabi Dum Aloo. The Bengali version is characterized by its use of mustard oil, a slightly sweet and tangy gravy (from sugar and yogurt), and a specific blend of whole spices (cinnamon, cardamom, cloves). It's typically less creamy than Punjabi versions and uses a different spice profile than the fennel-forward Kashmiri style.
Absolutely. The 'Niramish' (vegetarian, no onion/garlic) version is very popular, especially during festivals. Simply omit the onion and garlic pastes and add a pinch of asafoetida (hing) to the hot oil during tempering.
To prevent curdling, always use full-fat yogurt at room temperature, whisk it until completely smooth, and add it to the pan only after reducing the heat to the lowest setting. Stir continuously for 2-3 minutes until it's fully incorporated. If it has already curdled slightly, you can try blending a small portion of the gravy to make it smoother, but prevention is key.
The classic and most beloved pairing is with Luchi (deep-fried fluffy bread). It also goes exceptionally well with parathas, koraishutir kochuri (pea-stuffed kachori), or plain steamed basmati rice.