My favorite Bengali Aloor Dum



{Due to a recent virus attack I lost a whole bunch of recipe on my blog. I am slowly working on posting them back one by one. I am going to start with the recipes I am getting most requests for. If you remember/want to try one of my earlier recipes which is now not in this blog please write to be at and i’ll try to post it as soon as possible. I am basically just going to re-post the recipe as it was. So some of the content might not be so relevant today but my intention is to get them all back  and I  have over 80 posts to re-blog. Thank you! }


Bengali Aloor Dum


India is a land of magnificent curries. I eat some sought of curry almost everyday. Most often it’s something South Indian but I also enjoy curries from other parts of the country. I come across so many different new recipes everyday, something some friend, aunt, cousin or neighbor made and most of them taste really good. But very rarely I get recipes which makes me fall in LOVE with it. I mean… I eat great ‘dal’, some delicious ‘kadi’, very tasty ‘sambar’, a mouthwatering ‘korma’ or ‘kootu’ but i don’t take down recipes that often. The reason is I know I will find them in one of the food blog I love for sure. But once in a blue moon I  eat something and immediately decide that I NEED the same recipe so recreate the same magic in my kitchen. That’s the story of my todays ‘Aloor Dum’ or ‘Dum Aloo’

Some 3-4 years ago, we went to a Begali friends place for lunch. They had cooked a very very delicious meal but the star was the meal was this ‘Aloor Dum’! Our friend told me that this is how his mom make it. It was just so unique from hundred other variations of Dum Aloos I had tasted before. That same moment I knew it was a keeper! I took down the recipe and to this date it’s my favorite Dum Aloo!


Bengali Aloor Dum


Now how is this Dum Aloo so different from the rest? I think it’s special because it doesn’t use Gharam Masala, Cilantro, Onion, Garlic or Tomato! Does that sound strange to you? Well…. now that’s the secret of this amazing recipe! This Dum Aloo has just very basic spice powders and of course ‘Panch Puran’ (the trademark bengali spice mixture) which results in curry where the potatoes really stand out with just the right amount of flavors to lift it up.

Of course making a good Dum Aloo is a little time consuming. I used baby potatoes that I had left after I made the ‘Konkani Style Spicy Potatoes’. Peeling each one of them, then shallow frying them in mustard oil in batches, cooking them again in the spice mixture etc all takes time but it’s well worth the effort. I make this very rarely, thanks to the amount of oil used in the recipe and the time required but whenever I make it I get a ‘special’ happy smile from my husband :) I made it last night for dinner as I had some guests coming over and even they loved it!

All I can say is that try this Aloor Dum once and then decide for yourself if you agree with me when I say that this is the best Aloor Dum EVER!


Bengali Aloor Dum



  • 1/2 kilo baby potatoes
  • 1/4 cup (approximately) mustard oil
  • 2 tsp turmeric
  • 1 tbsp panch puran (mustard seeds, nigella seeds, fenugreek seeds, cumin seeds and fennel seeds in equal proportion)
  • 1 tsp cumin powder
  • 1 tbsp ginger paste
  • 1 tbp sugar
  • 1 tsp chili powder
  • 2-3 tbsp yogurt
  • 2-3 green cardamom


Boil the baby potatoes in salted water and peel each one of them.

In a heavy bottomed pan heat 1-2 tbsp of mustard oil. Try not to use a non stick pan here, as all the spices and bits of potato stuck to the bottom of the pan forming a nice crust later help in adding a lot more flavor to the base of the curry. When the oil in hot, add a pinch of salt and a pinch of turmeric to it and shallow far poatoes in batches till they are all slightly roasted. You can add more oil, salt and turmeric in-between the batches if required. Keep all the roasted potatoes aside.

In the same pan add 1-2 tbsp of mustard oil. Add the panch puram mix and let it splutter a little. Now add some more turmeric and salt. in a small bowl make a paste out of cumin powder + ginger paste with a little bit of water. Add this paste to the pan and let it cook for a few seconds. Add the sugar, Chili powder and a little more water and bring this to a boil. Now add the roasted potatoes, cover and cook for 5 minutes. Finally add the yogurt and crushed seeds of the green cardamom. Cook for a few seconds till it all comes together. Season with more salt and sugar if required. Serve hot with rice or roti.

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