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A classic Bengali potato curry featuring baby potatoes simmered in a fragrant, slightly sweet and spicy tomato-ginger gravy. This beloved comfort food pairs perfectly with fluffy luchis or parathas for a truly authentic meal.
For 4 servings
Prepare Potatoes and Pastes
Sauté the Potatoes
Temper Spices and Sauté Aromatics
A classic Bengali potato curry featuring baby potatoes simmered in a fragrant, slightly sweet and spicy tomato-ginger gravy. This beloved comfort food pairs perfectly with fluffy luchis or parathas for a truly authentic meal.
This bengali recipe takes 55 minutes to prepare and yields 4 servings. At 284.17 calories per serving with 4.58g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Cook the Masala
Build the Gravy
Simmer and Finish
For a sattvic or vegetarian version without onion, omit the onion paste. Add a pinch of asafoetida (hing) to the hot oil during tempering and slightly increase the amount of ginger.
Add 1/2 cup of fresh or frozen green peas (matar) to the gravy along with the potatoes for added texture and sweetness. This version is called 'Motor diye Alur Dom'.
For a creamier texture, add 1-2 tablespoons of fresh cream (malai) at the end of cooking, just before adding the garam masala.
Potatoes are a great source of complex carbohydrates, which provide sustained energy to the body, making this a fulfilling and hearty meal.
The array of spices used, such as turmeric (curcumin), ginger, and cloves, are packed with antioxidants that help combat oxidative stress in the body.
Ginger and cumin are well-known for their digestive properties. They can help stimulate digestive enzymes and soothe the gastrointestinal tract.
The use of curd (yogurt) introduces probiotics, which are beneficial bacteria that support a healthy gut microbiome and improve digestion.
A typical serving of Bengali Alur Dom (about 1 cup or 220g) contains approximately 250-300 calories, primarily from the potatoes (carbohydrates) and oil (fats).
It can be part of a balanced diet. Potatoes provide energy and potassium. The spices like turmeric and ginger have anti-inflammatory properties. However, it is moderately high in carbohydrates and the fat content depends on the amount of oil used. For a healthier version, reduce the oil and ensure portion control.
Absolutely! The 'Niramish Alur Dom' is a very popular version made for religious festivals. Simply omit the onion and add a pinch of asafoetida (hing) to the tempering. You can increase the ginger and tomato quantities slightly to build the gravy.
Yogurt can curdle or split if added to a very hot pan. To prevent this, always lower the heat to the minimum, whisk the yogurt until completely smooth before adding, and stir it into the masala continuously for at least a minute.
Traditionally, Bengali Alur Dom is famously paired with Luchi (deep-fried puffed bread). It also goes exceptionally well with parathas, koraishutir kochuri (pea-stuffed bread), or even plain steamed rice.
Yes, you can. If using large potatoes, peel them and cut them into large, 1.5 to 2-inch cubes. Boil them until just tender (be careful not to make them mushy) and proceed with the recipe.
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