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Tender baby potatoes simmered in a rich, aromatic gravy of tomatoes, yogurt, and classic Bengali spices. This comforting dish has a signature hint of sweetness and pairs perfectly with luchis or parathas.
For 4 servings
Boil and Prepare Potatoes
Shallow Fry the Potatoes
Temper the Spices (Tadka)
Tender baby potatoes simmered in a rich, aromatic gravy of tomatoes, yogurt, and classic Bengali spices. This comforting dish has a signature hint of sweetness and pairs perfectly with luchis or parathas.
This bengali recipe takes 65 minutes to prepare and yields 4 servings. At 249.19 calories per serving with 6.15g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Sauté Aromatics and Masala
Build the Gravy
Simmer and Finish
For a sattvic version, omit the onion and garlic. Increase the ginger paste to 1.5 tbsp and add a pinch of asafoetida (hing) to the hot oil during tempering.
For a richer, restaurant-style gravy, blend 10-12 soaked cashews into a fine paste and add it along with the tomato puree. This will make the gravy thicker and creamier.
A popular winter variation. Add 1/2 cup of fresh or frozen green peas to the gravy along with the potatoes and simmer until the peas are tender.
Potatoes are a great source of complex carbohydrates, which provide sustained energy to the body, making this a fulfilling and hearty meal.
The use of spices like turmeric (containing curcumin) and ginger lends natural anti-inflammatory benefits to the dish, which can help combat inflammation in the body.
Spices such as cumin, coriander, and cloves are known in traditional medicine to stimulate digestive enzymes, promoting better gut health and digestion.
Tomatoes are rich in lycopene, and various spices contribute a range of antioxidants that help protect the body's cells from damage by free radicals.
Bengali Aloor Dum can be a moderately healthy dish. Potatoes provide complex carbohydrates and potassium. The spices used, like turmeric and ginger, have anti-inflammatory properties. However, it is traditionally made with a significant amount of oil from frying. To make it healthier, you can pan-roast or air-fry the potatoes instead of shallow frying them.
A typical serving (around 1 cup or 425g) of Bengali Aloor Dum contains approximately 350-450 calories. The exact count can vary based on the amount of oil used for frying and the fat content of the yogurt.
Absolutely! The version without onion and garlic is called 'Niramish Aloor Dum' and is very popular. Simply omit them and add a pinch of asafoetida (hing) during the tempering stage for a distinct flavor.
It pairs exceptionally well with Bengali breads like Luchi (puffy fried bread) or Porota (paratha). It also goes wonderfully with Koraishutir Kochuri (pea-stuffed fried bread) or simply with steamed basmati rice.
Curdling usually happens if the yogurt is too cold or if the heat is too high. To prevent this, always use room-temperature, well-whisked yogurt. Reduce the flame to the absolute minimum before adding it, and stir continuously for a minute or two until it's fully incorporated into the masala.
Yes, you can. If using regular potatoes, peel them and cut them into large, 1.5 to 2-inch cubes. Boil and fry them as you would with baby potatoes.
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