Bengali style aloor dum

Last updated: October 28th, 2022

Bengali style aloor dum is one of the first dishes I started my cooking lessons with. Its too easy to make. Usually served with luchi or parantha, Bengali style aloor dum is often cooked in bengali households and one of their favourites (including mine), specially on Sundays for breakfasts! Here, the recipe provided is a bit enriched with charmagaz, shahi garam masala and kasuri methi. If one does not have access to these ingredients, just don’t add it! Our own garam masala powder, coriander leaves are enough for flavouring. It’s that simple.

Time required to cook Bengali style aloor dum: 45 minutes

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Ingredients for Bengali style aloor dum to serve 4 people:

  • 4 – 5 potatoes – cut into halves
  • 2 onions, 7 garlic cloves, 1 inch ginger, 3 green chillies – grind into fine paste
  • 2 tomatoes – grinded to a paste
  • 1 tbsp curd, 1 tsp charmagaz seeds – paste
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 1 tsp kashmiri Mirch or red chilli powder
  • Shahi or normal garam masala powder – 1/2 tsp
  • 1/2 tsp fennel powder or saunf powder
  • 1 bay leaf
  • Kasuri methi/dry fenugreek leaves or fresh coriander leaves
  • Salt to taste
  • Mustard oil

Bengali style aloor dum recipe:

  • Heat mustard oil in a wok to it’s smoking point
  • Add the potatoes and fry them till golden brown on their surfaces. Once done, keep them aside
  • In rest of the oil, temper with bay leaf, then add onion garlic ginger paste. Add salt and wait till oil starts to separate
  • Add a little water, cumin powder, coriander powder, Turmeric powder, chilli powder. Stir cook till oil starts to separate
  • Add the tomato paste. Cook till the tomatoes are soft and cooked. Oil should start to release
  • Add the curd and charmagaz paste. Stir for sometime till oil starts to separate
  • Add the fried potatoes. Stir well, to coat masala well with the potatoes
  • Add about 2 cups of water and bring it to boil.
  • Add fennel or saunf powder, cover cook till the potatoes are soft and cooked thoroughly
  • Sprinkle garam masala powder and add hand crushed kasuri methi or dry fenugreek leaves or coriander leaves
  • Simmer for 2 minutes
  • Serve hot with luchi!

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