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Tender baby potatoes slow-cooked in a spicy, tangy, and slightly sweet tomato-yogurt gravy. This classic Bengali dish, with its rich aroma from whole spices and mustard oil, is the perfect companion for fluffy luchis or parathas.
For 4 servings
Prepare the Potatoes
Fry the Potatoes
Temper the Spices (Phoron)
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Tender baby potatoes slow-cooked in a spicy, tangy, and slightly sweet tomato-yogurt gravy. This classic Bengali dish, with its rich aroma from whole spices and mustard oil, is the perfect companion for fluffy luchis or parathas.
This bengali recipe takes 55 minutes to prepare and yields 4 servings. At 278.97 calories per serving with 4.79g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Masala Base
Combine and Slow Cook
Finish and Garnish
For a vegetarian version without onion and garlic, omit them and add a pinch of asafoetida (hing) to the hot oil with the whole spices. Increase the amount of ginger paste slightly.
Add 1/2 cup of green peas (fresh or frozen) along with the potatoes in Step 5 for a classic 'Alur Dom motor diye'.
For a richer, restaurant-style gravy, add 1 tablespoon of cashew paste when cooking the tomato masala.
Potatoes are a rich source of complex carbohydrates, which provide sustained energy to the body, making this a fulfilling meal.
Spices like turmeric, cumin, and coriander are loaded with antioxidants that help combat oxidative stress and inflammation in the body.
Ginger, cumin, and cloves used in the recipe are traditionally known to aid digestion, reduce bloating, and improve overall gut health.
The use of curd (yogurt) introduces beneficial probiotics into the dish, which support a healthy gut microbiome and can improve digestion.
It pairs exceptionally well with Bengali Luchi (puffed fried bread), parathas, or koraishutir kochuri (pea-stuffed bread). It can also be enjoyed with steamed rice or pulao.
Absolutely! The 'niramish' (pure vegetarian) version is very popular. Simply omit the onion and garlic and add a pinch of asafoetida (hing) during the tempering stage for a unique flavor.
Curdling usually happens if the yogurt is too cold or the heat is too high. To prevent this, always use well-whisked, room-temperature yogurt and add it to the pan only after reducing the heat to its lowest setting. Stir continuously for a minute after adding it.
Yes, you can. If you don't have baby potatoes, use regular potatoes. Peel them and cut them into 1.5-inch cubes. The cooking process remains the same.
It can be considered moderately healthy. Potatoes are a good source of potassium and complex carbohydrates. The spices offer various health benefits. However, it involves frying and uses oil, so portion control is key for a balanced diet.
A typical serving of this Bengali Alur Dom contains approximately 250-300 calories, depending on the amount of oil used and the size of the serving.