Sunday meals are the most special ones in my family. Relished this Bengali Style Aloo Dum using this amazing spice mix curated by Old Fashioned Gourmet .
The masala is a perfect blend of hand picked spices that instantly lifts up the color, texture and flavor of the curry. I just added a lil turmeric and salt, rest all the magic was done by the Aloo Dum Masala. Use the right proportion of spice mix to enhance the taste of your curry, you won’t need anything else, anymore. The flavors are so balanced that it gives you a restaurant like taste.
You can also try our Dum Aloo Kashmiri as well as Multipot Aloo Dum.
Difference Between North Indian Aloo Dum & Bengali Style Aloo Dum :
Aloo dum in North India is a spicy curry made with Baby potatoes. There’s a wide use of curd and Kashmiri red chili powder that gives a fiery red color and texture to the curry.
Where as in Bengali Aloo Dum, the curry has succulent flavor with a use of tomato into the masala. Quintessentially made in mustard oil, bengali Aloo Dum is mild in spiciness and has a sweet texture and flavor too. The use of sugar cuts of the heat in the curry and make it easy to the palate. Bengali Aloo dum also has peas into it unlike North indian recipe.
How to make Bengali Style Dum Aloo / Aloor Dum :
To make Bengali Aloor Dum firstly wash baby potatoes and keep aside. Now there are two methods to prepare the Aloo.
First, either boil potatoes and peel them later. Second, peel potatoes and prick on them using a fork on all sides, fry till golden in color . Either ways the outcome will be the same. I prefer the second method as the flavors get inside the potatoes through the tiny holes made on them.
Once you’ve fried the potatoes in mustard oil, add one bay leaf and 1 tsp cumin seeds to the remaining oil. As they splutter, add onions and fry them till they sweat. Now add ginger garlic paste and fry the masala till raw smell goes off. Once the masala is nicely browned, add tomatoes and turmeric powder and mix well. This will cut the heat of the masala and will neutralize it. Fry everything till oil starts leaving the sides. Now add the peas along with fried baby potatoes and Aloo Dum Masala. Mix everything well and add little water from sides if you see the masala sticking to the pan. Let the Aloo cook well, also until the peas get softened. Now add water as per your required consistency for the curry and adjust salt as per taste. Give the curry a boil and cook with lid closed in low flame for another 5 min. Once the curry is nicely thickened, turn off the gas and sprinkle sugar on the Aloo dum. Give a quick stir and serve hot with Rice and luchi.
| Prep Time | 10 Minutes |
| Cook Time | 30 Minutes |
| Servings |
Servings
|
- 500 Grams Baby potatoes
- 1 cup Green Peas fresh or frozen
- 3-4 tbsp mustard oil
- 2 Medium Size Onions finely chopped
- 1.5 tsp Ginger Garlic Paste
- 2 Big Tomatoes chopped
- 2 Chopped Green Chili
- 1.5 tbsp Aloo Dum Masala
- 1 tsp Turmeric Powder
- 1 tsp sugar
- salt as needed
- 1 Bay Leaf
- 1 tsp cumin
- Chopped Coriander Leaves optional
Ingredients
|
|
- To make Bengali Aloor Dum firstly wash baby potatoes and keep aside. Now there are two methods to prepare the Aloo. First, either boil potatoes and peel them later. Second, peel potatoes and prick on them using a fork on all sides, fry till golden in color . Either ways the outcome will be the same. I prefer the second method as the flavors get inside the potatoes through the tiny holes made on them.
- Once you’ve fried the potatoes in mustard oil, add one bay leaf and 1 tsp cumin seeds to the remaining oil. As they splutter, add onions and fry them till they sweat.
- Now add ginger garlic paste and fry the masala till raw smell goes off. Once the masala is nicely browned, add tomatoes and turmeric powder and mix well. This will cut the heat of the masala and will neutralize it. Fry everything till oil starts leaving the sides.
- Now add the peas along with fried baby potatoes and Aloo Dum Masala. Mix everything well and add little water from sides if you see the masala sticking to the pan. Let the Aloo cook well, also until the peas get softened.
- Now add water as per your required consistency for the curry and adjust salt as per taste. Give the curry a boil and cook with lid closed in low flame for another 5 min.
- Once the curry is nicely thickened, turn off the gas and sprinkle sugar on the Aloo dum. Give a quick stir and serve hot with Rice and luchi.
If you like this Bengali Style Aloo Dum recipe then try making at home. Also, do not forget toget your stock of spices from Old Fashioned Gourmet
Share all your cooking stories and feedback of my recipes in comments below. And for more instant updates, follow me on my instagram handke @spoonforkandfood
Happy Cooking!
Love : Shaheen 🥰
