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Aloo Dum Bengali Style

Bengali Aloo Dum (Spiced Baby Potatoes)

Kankana Saxena
Bengali Aloo Dum (Baby Potatoes Curry) is a quintessential Bengali weekend breakfast, often paired with luchi (fried mini flat bread). This Bengali style Dum Aloo or Aloor Dum is a favorite in many households, and is a famous Kolkata street food too.
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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Breakfast
Cuisine Indian
Servings 0 serves 4
Calories 750 kcal

Ingredients
 

  • 1 lb baby potatoes
  • ⅓ cup Frozen/fresh peas
  • 2 tablespoons Mustard oil
  • 1/ teaspoon Indian Five Spice (panch phoron)
  • 3 small Bay leaf
  • ½ teaspoon sugar
  • 1 red onion (thinly sliced)
  • 2 teaspoon salt
  • 1 inch fresh ginger
  • 2 green chili
  • 3 garlic cloves
  • ½ teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1 and ½ teaspoon cumin powder
  • 1 teaspoon kashmiri chili powder
  • 1 small Cinnamon stick
  • 4 green cardamoms
  • 5 cloves

Instructions
 

  • Boil the baby potatoes in salted water and then peel the skin off. Keep it aside.
  • Place a heavy bottom saucepan at medium heat and drizzle the mustard oil. When the oil heats up, add the five spice along with bay leaves and toss it around for a while.
  • Finely chop ginger, garlic and 1 green chili and add it to the pan. Stir it around and cook for 1 minute.
  • Scatter the onion, season with salt and cook for 3 minutes. Then add the chopped tomato.
  • Take a bowl and add turmeric powder, coriander powder, cumin powder and chili powder along with 2 tablespoons of water. Give it a mix and pour it to the pan. Stir and cook for about 7 minutes, or until you see the oil being released from the corner of the pan.
  • Sprinkle ½ teaspoon sugar, stir it around. Drop the boiled potatoes and stir to coat the spice mix evenly. Cook for 2 minutes.
  • Pour 1 and ½ cup water, add the whole green chili, mix it around, bring it to boil and then lower the heat to medium. Cover the pan and let it simmer for 20 minutes.
  • Add the green peas and also check for salt.
  • Using a motor pestle, freshly ground the cinnamon stick, clove and cardamom. Add it to the pan and simmer for 3 minutes.
  • Enjoy Aloo Dum warm with puffed luchi.

Video

Notes

I used tomato paste only because I like the rich color it gives. You can always replace it with 2 medium juicy tomatoes.

Nutrition

Serving: 1Serves 4Calories: 750kcalCarbohydrates: 114gProtein: 13gFat: 31gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 17gSodium: 4995mgPotassium: 2357mgFiber: 21gSugar: 14gVitamin A: 81IUVitamin C: 114mgCalcium: 219mgIron: 8mg
Keyword 30 minutes meal, Bengali curry, breakfast, curries, potatoes,