Bengali Aloo Dum Recipe
A vegetarian Bengali Recipes recipe with inch ginger - chopped, green chillies - chopped, onion - roughly chopped. Ready in 1h 10m, serves 4.
Curated byAnanya Chatterjee🇮🇳
Instructions
28 steps- 1
To begin making Bengali Aloo Dum Recipe, add the onions, ginger, green chillies and garlic into the blender and grind into a smooth paste
inch ginger - chopped(1)green chillies - chopped(2)onion - roughly chopped(1)cloves garlic(4)red chilli powder(1 teaspoon) - 2
Transfer the onion paste to a bowl and keep aside
onion - roughly chopped(1) - 3
In our next step we will be pan roasting the potatoes
baby potatoes - boiled and skin peeled(300 grams) - 4
For this heat 2 tablespoons of oil in a frying pan, add the boiled potatoes, a pinch of turmeric powder, and salt
inch ginger - chopped(1)baby potatoes - boiled and skin peeled(300 grams)salt - to tasteinch cinnamon stick (dalchini)(1)teaspoons turmeric powder (haldi)(1)red chilli powder(1 teaspoon)garam masala powder(1 teaspoon)coriander powder (dhania)(1 teaspoon)salt - to taste - 5
Saute the potatoes till they are light golden brown in color
baby potatoes - boiled and skin peeled(300 grams) - 6
This process of roasting the potatoes gives a added flavor to the dish making it healthier and skipped the traditional process of deep frying them in oil
baby potatoes - boiled and skin peeled(300 grams) - 7
Once golden brown and lightly crisp transfer the potatoes to a bowl and keep aside
baby potatoes - boiled and skin peeled(300 grams) - 8
*Method for Making the Masala for the Bengali Aloo Dum:In the same frying pan, add 2 tablespoons of oil
garam masala powder(1 teaspoon) - 9
Add in the onion, ginger and garlic paste
inch ginger - chopped(1)onion - roughly chopped(1)cloves garlic(4) - 10
Saute the onions mixture on low heat until the paste turns golden and the raw smell goes away
onion - roughly chopped(1) - 11
This process takes a good 5 minutes
- 12
And yes , don't worry about the grains from the potatoes stuck on the pan, it will all get absorbed and cleaned up when we cook it along with the masala
baby potatoes - boiled and skin peeled(300 grams)garam masala powder(1 teaspoon) - 13
After about 5 minutes of sauteing the onion paste we will add an inch piece of cinnamon, a few cardamom, a few cloves and a large bay leaf
inch ginger - chopped(1)onion - roughly chopped(1)cloves garlic(4)cardamom (elaichi) pods/seeds(4)inch cinnamon stick (dalchini)(1)cloves (laung)(4)bay leaf (tej patta)(2) - 14
Stir to combine the spices and roast them along with the onions for a couple of more minutes until your smell the aromas
onion - roughly chopped(1) - 15
Once you get a roasted aroma from the spices, add in pureed tomatoes, a teaspoon of turmeric powder, a teaspoon of coriander powder and and a teaspoon of garam masala powder
teaspoons turmeric powder (haldi)(1)red chilli powder(1 teaspoon)garam masala powder(1 teaspoon)coriander powder (dhania)(1 teaspoon)-/2 homemade tomato puree(1 cup)sprig coriander (dhania) leaves - finely chopped(6) - 16
Stir the ingredients until they are well combined into the onions paste
onion - roughly chopped(1) - 17
You can also add a teaspoon of chilli powder if you like it more spicy
teaspoons turmeric powder (haldi)(1)red chilli powder(1 teaspoon)garam masala powder(1 teaspoon)coriander powder (dhania)(1 teaspoon) - 18
When the spices are well combined with the onion mixture, add in about half a cup of yogurt and stir again and mix well
onion - roughly chopped(1) - 19
Next add in the potatoes and a teaspoon of sugar
baby potatoes - boiled and skin peeled(300 grams) - 20
Check the salt levels and add a little salt if required
salt - to tastesalt - to taste - 21
Cover the pan and we will now simmer the potatoes on low heat for about 20 minutes
baby potatoes - boiled and skin peeled(300 grams) - 22
Make sure you stir the Aloo Dum masala occasionally once or twice in between
garam masala powder(1 teaspoon) - 23
Once you notice that the Aloo Dum Masala has thickened and has coated well onto the potatoes it indicates that the dum aloo is ready
baby potatoes - boiled and skin peeled(300 grams)garam masala powder(1 teaspoon) - 24
At this stage turn off the heat
- 25
Transfer the Bengali Aloo Dum into a serving dish
- 26
Stir the coriander leaves well into the aloo dum
coriander powder (dhania)(1 teaspoon)sprig coriander (dhania) leaves - finely chopped(6) - 27
It gives added flavor and freshness to the dum aloo
- 28
Serve Bengali Aloo Dum along with Bengali Luchi, Cholar Dal and Lauki Raita for a delicious meal with your family
Rate this recipe
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Bengali Aloo Dum Recipe
A vegetarian Bengali Recipes recipe with inch ginger - chopped, green chillies - chopped, onion - roughly chopped. Ready in 1h 10m, serves 4.
Curated byAnanya Chatterjee🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
28 steps- 1
To begin making Bengali Aloo Dum Recipe, add the onions, ginger, green chillies and garlic into the blender and grind into a smooth paste
inch ginger - chopped(1)green chillies - chopped(2)onion - roughly chopped(1)cloves garlic(4)red chilli powder(1 teaspoon) - 2
Transfer the onion paste to a bowl and keep aside
onion - roughly chopped(1) - 3
In our next step we will be pan roasting the potatoes
baby potatoes - boiled and skin peeled(300 grams) - 4
For this heat 2 tablespoons of oil in a frying pan, add the boiled potatoes, a pinch of turmeric powder, and salt
inch ginger - chopped(1)baby potatoes - boiled and skin peeled(300 grams)salt - to tasteinch cinnamon stick (dalchini)(1)teaspoons turmeric powder (haldi)(1)red chilli powder(1 teaspoon)garam masala powder(1 teaspoon)coriander powder (dhania)(1 teaspoon)salt - to taste - 5
Saute the potatoes till they are light golden brown in color
baby potatoes - boiled and skin peeled(300 grams) - 6
This process of roasting the potatoes gives a added flavor to the dish making it healthier and skipped the traditional process of deep frying them in oil
baby potatoes - boiled and skin peeled(300 grams) - 7
Once golden brown and lightly crisp transfer the potatoes to a bowl and keep aside
baby potatoes - boiled and skin peeled(300 grams) - 8
*Method for Making the Masala for the Bengali Aloo Dum:In the same frying pan, add 2 tablespoons of oil
garam masala powder(1 teaspoon) - 9
Add in the onion, ginger and garlic paste
inch ginger - chopped(1)onion - roughly chopped(1)cloves garlic(4) - 10
Saute the onions mixture on low heat until the paste turns golden and the raw smell goes away
onion - roughly chopped(1) - 11
This process takes a good 5 minutes
- 12
And yes , don't worry about the grains from the potatoes stuck on the pan, it will all get absorbed and cleaned up when we cook it along with the masala
baby potatoes - boiled and skin peeled(300 grams)garam masala powder(1 teaspoon) - 13
After about 5 minutes of sauteing the onion paste we will add an inch piece of cinnamon, a few cardamom, a few cloves and a large bay leaf
inch ginger - chopped(1)onion - roughly chopped(1)cloves garlic(4)cardamom (elaichi) pods/seeds(4)inch cinnamon stick (dalchini)(1)cloves (laung)(4)bay leaf (tej patta)(2) - 14
Stir to combine the spices and roast them along with the onions for a couple of more minutes until your smell the aromas
onion - roughly chopped(1) - 15
Once you get a roasted aroma from the spices, add in pureed tomatoes, a teaspoon of turmeric powder, a teaspoon of coriander powder and and a teaspoon of garam masala powder
teaspoons turmeric powder (haldi)(1)red chilli powder(1 teaspoon)garam masala powder(1 teaspoon)coriander powder (dhania)(1 teaspoon)-/2 homemade tomato puree(1 cup)sprig coriander (dhania) leaves - finely chopped(6) - 16
Stir the ingredients until they are well combined into the onions paste
onion - roughly chopped(1) - 17
You can also add a teaspoon of chilli powder if you like it more spicy
teaspoons turmeric powder (haldi)(1)red chilli powder(1 teaspoon)garam masala powder(1 teaspoon)coriander powder (dhania)(1 teaspoon) - 18
When the spices are well combined with the onion mixture, add in about half a cup of yogurt and stir again and mix well
onion - roughly chopped(1) - 19
Next add in the potatoes and a teaspoon of sugar
baby potatoes - boiled and skin peeled(300 grams) - 20
Check the salt levels and add a little salt if required
salt - to tastesalt - to taste - 21
Cover the pan and we will now simmer the potatoes on low heat for about 20 minutes
baby potatoes - boiled and skin peeled(300 grams) - 22
Make sure you stir the Aloo Dum masala occasionally once or twice in between
garam masala powder(1 teaspoon) - 23
Once you notice that the Aloo Dum Masala has thickened and has coated well onto the potatoes it indicates that the dum aloo is ready
baby potatoes - boiled and skin peeled(300 grams)garam masala powder(1 teaspoon) - 24
At this stage turn off the heat
- 25
Transfer the Bengali Aloo Dum into a serving dish
- 26
Stir the coriander leaves well into the aloo dum
coriander powder (dhania)(1 teaspoon)sprig coriander (dhania) leaves - finely chopped(6) - 27
It gives added flavor and freshness to the dum aloo
- 28
Serve Bengali Aloo Dum along with Bengali Luchi, Cholar Dal and Lauki Raita for a delicious meal with your family
Rate this recipe
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