Bengali Aloor Dum (Aloo Dum)

    This is my version of Bengali Aloor-Dum - I am feeling entitled to adding Bengali here, since my Ma-in-law approved and said it tastes most authentic. Usually she is a stickler for any variation I do to the Bong dishes, so I guess it must really be OK. I made the recipe from scratch, just depending on my memories of having Pishi-Ma's Aloor Dum when I was just married. The best I have ever had. Before making this, I did search online for a good recipe, but all the ones I found did not satisfy my expectations of an authentic Bong Aloo-Dum. You are not supposed to make a tomatoey-gravy. Once made, the potatoes should be smooth, but not too soft, and the masala flavorsome and dark.

    1 person made this


    • 30 mini-potatoes (the really small potatoes which is a separate category at the green-grocer's from the regular big ones)
    • 1 onion
    • 2 tsp Cumin/Jeera
    • 1 tsp Turmeric
    • 2 cardamom's (big)
    • 2 bay leaves
    • 2 cinnamon sticks
    • 5-6 laung
    • a pinch of asoefitida
    • 2 tsp Coriander
    • .5 tsp Garam masala (added it anyway, even though most spices are anyways here)
    • 2 tsp salt (approx)
    • 1 tomato


    1. Wash , peel, and deep fry the potatoes for 4-5 minutes at low-medium flame until they are golden pink.
    2. Finely chop the onion in a chopper.
    3. Heat a little bit of oil in a wok (there is enough oil on potatoes already! ) Add the chopped onion and cook for a couple of minutes.
    4. Now add all the dry spices: Cumin, Turmeric, Cardamom, Bay leaves, Cinnamon, laung, asoefitida, coriander, garam masala and salt. If in a hurry or short of spices, you can just add turmeric, 2-3 tsp garam masala and salt.
    5. Mash the tomato to a puree in a mixer. Add to the wok and cook further.
    6. Add 1 cup water, boil and cook for a little while so that the spices blend well with the boiling water.
    7. Add all potatoes, and make sure they are coated well with the gravy. It should still be watery at this point, otherwise some more water needs to be added.
    8. Now, cover the wok, and leave the potatoes simmering at low heat - for 10-12 minutes.
    9. Switch off the heat, mix the potatoes a little, and leave them to rest. Most of the water should have evaporated by now.
    10. After 10-15 minutes, the potatoes are good to go. Ideally, they will soak up all the water and some spices by now, and will be coated with a darkish yummy masala.
    11. Serve and enjoy :-)


    This recipe was used to serve 5 people, but there were other dishes to complement this. If used stand-alone, this recipe will serve at-most 3 people.

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