Bengali Alur Dom

Name: Bengali Alur Dom
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: bengali
Ingredients: 500 g potato (small or baby, boiled, peeled); 2 tbsp oil; 2 pcs bay leaf; 2 pcs dried red chili; 1 tsp cumin seeds; 1 pinch asafoetida; 1 inch ginger (made into paste); 2 pcs tomato (medium, pureed); 0.25 cup yogurt (plain, whisked); 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 0.5 tsp cumin powder; 1 pinch garam masala; 0.5 tsp sugar; 0.5 tsp salt; 1 cup water (for gravy); 1 tsp ghee (for finishing)

RATING

4.4/5(98)

TASTE SCORE

9/10

Small potatoes simmered in a gently spiced tomato-yogurt gravy with ginger, cumin, and a touch of Bengali warmth. This home-style alur dom is rich, comforting, and made to be eaten with luchi, koraishutir kochuri, or plain rice.

PREP

20m

COOK

30m

SERVES

1 KATORI

200 cal

SERVINGS

METHOD · 7 STEPS

prep · ~15 min
Boil and peel the potatoes.
1.Wash the potatoes well and boil them until just tender.
2.Drain the potatoes and let them cool slightly.
3.Peel them and prick each potato lightly with a fork or toothpick.
TIPDo not overboil the potatoes or they may break while simmering in the gravy.
fry · ~5 min
Lightly fry the potatoes.
1.Heat the oil in a kadai over medium heat.
2.Add the boiled potatoes and fry them for 4 to 5 minutes until lightly golden in spots.
3.Remove them to a plate.
temper · ~2 min
Make the spice base.
1.In the same oil, add bay leaf, dried red chili, cumin seeds, and asafoetida.
2.Let the cumin crackle and the chili darken slightly without burning.
3.Add the ginger paste and cook for 30 seconds.
TIPKeep the heat medium so the whole spices release flavor without turning bitter.
saute · ~7 min
Cook the masala.
1.Add the tomato puree and cook for 4 to 5 minutes until it thickens.
2.Add yogurt, turmeric powder, red chili powder, coriander powder, cumin powder, sugar, and salt.
3.Cook the masala, stirring often, until the oil begins to separate.
TIPWhisk the yogurt well before adding and stir continuously for the first minute so it stays smooth.
simmer · ~12 min
Simmer the potatoes in the gravy.
1.Return the fried potatoes to the pan and coat them well in the masala.
2.Add the water and mix gently.
3.Cover and simmer on low heat for 10 to 12 minutes until the gravy is thick and the potatoes absorb the flavors.
garnish
Finish with garam masala and ghee.
Sprinkle in the garam masala and add the ghee. Mix gently and cook for 30 seconds more.
serve
Serve hot.
Serve Bengali Alur Dom hot with luchi, kochuri, or plain rice.

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 so the tomato-yogurt gravy seeps in without making them fall apart.
2
Fry the boiled potatoes only until lightly blistered; over-frying can make the centers tough after simmering.
3
Lower the heat before adding whisked yogurt to the tomato base to prevent the gravy from splitting.
4
Cook the masala until oil separates at the edges; that is the key cue that the tomato has lost its raw taste.
5
If the gravy thickens too much while simmering, add a small splash of hot water rather than cold water.
6
This alur dom tastes even better after 30 minutes of resting, when the potatoes absorb more of the spice base.
7
Store leftovers refrigerated for up to 2 days and reheat gently so the yogurt-based gravy stays smooth.