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BengaIi Aloo Dum

By on February 27, 2020
BengaIi Aloo Dum

BengaIi Aloo Dum

BengaIi Aloo Dum

BengaIi Aloo Dum

Baingan Tomato Curry by Chef Zakir

The recipe is pretty much like the way alur dom is made. I have not used baby potatoes but new potatoes here.
the potatoes are parboiled and then fried in mustard oil the onions as well as the tomatoes are pureed and then the whole mixture is sauteed well in mustard oil with spices after adding the fried potatoes, the curry is simmered for some minutes and then is ready to be served.


Main Ingredients;
  1. Medium potatoes – 5 to 6- or 12 to 15 baby potatoes
  2. Mustard oil – 3 to 4 tablespoon
  3. Tej patta – 1- (indian bay leaf)
  4. Kashmiri red chili powder or degi mirch -½ teaspoon- adjust as required if using a hotter variety of chili powder
  5. Coriander powder – ½ teaspoon
  6. Turmeric powder – ½ teaspoon
  7. Cumin powder – 1 teaspoon
  8. Water – 1 cup
  9. Sugar or as required -½ teaspoon
  10. Salt as required

Grind to a semi fine paste;

  1. Onions – 2 medium
  2. Ginger -½ inch
  3. Garlic cloves – 2 to 3

Make a semi coarse puree of;

  1. Large tomato – 1- approx 1 cup tomato puree

Powder or grind;

  1. Inch cinnamon – 1.5 to 2 inch
  2. Cloves – 3 to 4


  3. Ghee (optional) – 1 teaspoon



  • Rinse the potatoes very well.
  • If using baby potatoes, then remove the mud lodged in the peels with a soft brush.
  • Then parboil the potatoes in a steamer or pressure cooker.
  • When the potatoes are cooking, you do the following.
  • Grind the onion, ginger and garlic in a grinder or blender.
  • No need to any water while grinding.
  • Make a semi fine paste and not a smooth paste.
  • Chop the tomatoes and pulse them in a blender till you get a puree which is not smooth but semi coarse.
  • You can also finely chop the tomatoes.
  • Grind the clove and cinnamon in a dry grinder or coffee grinder to a fine powder.
  • Once the potatoes are parboiled/half cooked, let them cool.
  • Then remove the peels and dice them.
  • For baby potatoes you can keep the peels and prick the potatoes with a fork.
  • An optional step.
  • Sprinkle 1/4 tsp turmeric powder on the potatoes and mix well.
  • making alur dum
  • Heat the mustard oil in a pan.
  • Fry the potatoes till light golden.
  • Drain and keep aside.
  • In the same oil, fry the bay leaf till fragrant for a few seconds.
  • Add the onion, ginger, garlic paste.
  • Saute till oil starts to leaves the mixture and till the paste becomes a light brown.
  • Add the tomato puree, the remaining 1/4 tsp turmeric powder, red chili powder, cumin powder, coriander power, salt and sugar.
  • Saute till oil begins to leave the onion tomato masala paste.
  • Then add the potatoes and stir till the masala coats the potatoes well.
  • Add 1 cup water along with the ground cinnamon and cloves powder.
  • You can also add about 1/4 tsp of garam masala powder instead of the cinnamon and cloves powder.
  • If adding garam masala, then add it towards the end once the dish is cooked.
  • Simmer on a low flame till the water almost dries up and the gravy has coated the potatoes well.
  • When serving add a teaspoon of ghee on the aloor dum.
  • Serve bengali alur dom hot with luchis or pooris.

About Shanila Akhter

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