Easiest Way to Make Tasty Aloor Dum

Jordan Austin

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Easiest Way to Make Tasty Aloor Dum Delicious, fresh and tasty.

Aloor Dum. bengali alur dom recipe - alur dom is a lightly spiced and slightly sweet potato curry made with onions, tomatoes and spices. the combo of dum aloor with luchi is too good. they are like a perfect match made for each other. Bengali Dum Aloo or aloor dum is one such interesting dish that definitely tastes out of the world. Aloo Dum or Dum aloo is made in innumerable ways in India.

Dum is a process of slow cooking on low heat where we cook.

Niramish Aloo'r Dum / Bengali Dum Aloo is a signature Bengali dish using baby potatoes without Onion & Garlic.

Luchi and Niramish aloo'r dum is one of the favorite breakfast option from Bengali cuisine for all most all Bengali foodies.

You can cook Aloor Dum using 19 ingredients and 16 steps. Here is how you cook it.

Ingredients of Aloor Dum

Prepare of For preparing Potatoes.
You need 10 of Baby potatoes-.
You need 3 of Olive oil/ Mustard oil - medium size cups.
It’s as per taste of Salt.
Prepare of For Gravy.
You need 2 Tbsp of Oil-.
Prepare 1 of Tomato paste - medium size cup/ bowl.
Prepare 1/2 cup of Khade Masale-.
Prepare 1 Tbsp of Turmeric powder-.
You need 1 tsp of Jeera-.
It’s 1 Tbsp of Coriander powder-.
You need 2 Tbsp of Deggi Lal Mirch powder-.
It’s 1.5 Tbsp of All spice powder(Garam masala) -.
Prepare 1 of Curd - medium size cup.
You need 2-3 of Water medium size cups.
You need 3 Tbsp of Cashew paste -.
You need 1tsp of Kasuri Methi -.
It’s 1 pinch of sugar.
It’s as required of Salt -.

Completely vegan and gluten free too this curry is.

The mustard oil gives a most aromatic flavor to the whole dish.

Alu'r dom is the Bengali avatar of the popular Indian dish of spicy curried potatoes, commonly known as 'aloo dum' or 'dum aloo' (Kashmiri aloo dum is perhaps its most famous variant).

Prepared in Bengal during the winter months using the newly harvested baby potatoes or 'notun alu', alu'r dom is best enjoyed with luchi.

Aloor Dum step by step

Take a deep bottom utensil/ kadhai, pour in 3 cups of oil & keep it on low flame..
Peel & wash all the potatoes and boil for 15 min, so that it becomes soft from inside…but do not boil for long…or else it will turn into mashed potatoes.
Take out all potatoes and put in a bowl with ice cold water (to stop the cooking process), remove it after 5-7 min. With a help of a fork, prick the complete surface of all the potatoes..
Now, increase the flame of kadhai (which we kept earlier), add all the potatoes careful and fry it till the outer surface is golden. Do not burn it…keep stirring in between…on low- medium flame..
Above step will take around 10-15 min. Then take out the potatoes & let it rest till we prepare our gravy..
Take another kadhai and add 2Tbsp of oil, keep on medium flame. Add 1/2 cup khade masale and stir until you get the aroma.
Add tomato paste, cook for 5-7 minutes, then add all species (except Garam masala),and keep stirring on low flame..
Once you see oil oozing out of this mix, turn off the gas, let it cool down, in this time, mix curd & 1tsp jeera in a bowl and add it into the mix…keep stirring..
Turn on the gas, keep in low flame, keep stirring, add cashew paste & mix till you get this consistency.
In a frying pan, add 2tbsp of leftover oil, and add the previously fried potatoes…now shallow fry it in low flame for 10 mins..
In the gravy mix, add salt as per your taste, 3 cups of water, stir it once, let it cook on low flame for 15 minutes.
Now add baby potatoes in the mix & stir gently. Let it cook for 20 minutes..
Add a pinch of sugar & mix.
Add 1tbsp garam masala to the gravy and mix. Let it cook for 10 minutes then add 1tbsp of crushed kasuri methi, give it a gentle mix..
Decorate with chopped coriander / fresh cream and Aloor Dum is ready!!!.
Pricking potatoes with fork is an important step as it will help potatoes to absorb the gravy. If baby potatoes are not available then cut the potatoes into quarters (4 pieces from one.) If there is a high cholesterol patient in home / you do not want to do the 1st frying part….then just boil the peeled potatoes for an extra 5-7 min on low flame. Check if the potatoes is soft till inside….then put in the gravy. Dont forget to enjoy!!.

My mother always mixes spice powders (Cumin Powder, Coriander Powder, Turmeric Powder, Red Chili Powder, Garam Masala Powder, Salt, and Sugar) with little mustard oil and water to make a thick paste.

She uses that to cook Bengali Style Niramish Aloor Dum or Natun Aloor Dum as well.

Aloo Dum is an exotic delicious main dish.

Just the smell of aloo dum can make you hungry!

To make this dish, potatoes are fried and then soaked in the spicy aromatic gravy.