Bengali Style Aloor dum | Aloo Dum Recipe | Bengali Style Potato Curry | How to Make Bengali Style Aloo Dum
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Bengali Style Aloor dum | Aloo Dum Recipe | Bengali Style Potato Curry - In North-India, Aloo Dum is made in different styles in different regions but I personally like the Aloo Dum recipe made by Bengalis. It tastes very well with Loochi and Radha Bhalabhi. Dum Aloo is also served in Bengali weddings as a special dish.
People tend to relish Puris if served with this delicious Aloo Dum.
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Tips
Potatoes:
Cut the Potatoes into four pieces and pressure cook them till you get one whistle and cool them completely.
Do not over cook the Potatoes as they become mashed during cooking. Fry the Potatoes till they turn golden brown so that the curry tastes good.
Curry:
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Bengali style Aloo Dum is generally a thick curry and does not have gravy in it.
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Bengalis generally use Mustard Oil to make this but you can use any other Oil as per your preference.
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Freshly ground Ginger, Garlic and Green Chilli paste gives a good taste and fragrance to the curry.
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Curd should be properly beaten or else it becomes lumpy while cooking.
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Bengalis usually add Sugar to any recipe they make but I have not used. You can add it after you fry the Onions.
Bengali Style Aloor dum | Aloo Dum Recipe | Bengali Style Potato Curry | How to Make Bengali Style Aloo Dum - Recipe Video
Bengali Style Aloor dum | Aloo Dum Recipe | Bengali Style Potato Curry | How to Make Bengali Style Aloo Dum
Prep Time 5 mins- Cook Time 25 mins
- Total Time 30 mins
Servings 5
Ingredients
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For Cooking Potatoes
- 300 gms Peeled Potatoes
- 2 Pinches Turmeric
- Salt
- Water-Required
- Oil-For Frying
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For the Curry
- 1 Inch Ginger
- 5 - 6 Garlic
- 3 Green Chilli
- 3 tbsp Mustard Oil
- 3 Red Chilli
- 1 tsp Cumin
- 1 Bay Leaf
- 1 Inch Cinnamon
- 1 Onion (Finely sliced)
- 2 Pinches Turmeric
- 3/4 tsp Coriander Powder
- 1/2 tsp Fried Cumin powder
- 1/2 tsp Chilli Powder
- Salt-As per taste
- 1/2 cup Beaten Curd
- 2 tbsp Chopped Coriander
- 1/4 tsp Garam Masala
Instructions
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Cook peeled Potatoes, Turmeric, Salt and Water in a pressure cooker on a high flame till you get one whistle. Once the steam is gone, remove it from the cooker and cook them completely.
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Fry the cooked Potatoes in Oil till they turn golden brown.
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Grind Ginger, Garlic and Green Chillies coarsely in a Stone Pestle.
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Take a pan, heat some Mustard Oil till it becomes very hot. Add Red Chilli, Cumin, Bay Leaves, Cinnamon and fry it till the Cumin splutters.
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Add finely sliced Onions in this seasoning and fry till it turns golden brown. Now add Ginger, Garlic, Green Chilli paste and fry till the Oil floats to the top.
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Now add Turmeric, Coriander Powder, Cumin Powder, Chilli Powder and Salt and fry them.
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Now add the beaten Curd to this Masala mixture and stir it continuously on a medium flame.
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Once the Oil floats to the top, add fried Potatoes and stir it slowly. Now add Water to it and cook it on a low flame closing it with a lid till the Oil floats to the top.
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Garnish it with Chopped Coriander, Garam Masala and remove it from flame. Serve it hot with Loochi, Puri, or Chapathi and enjoy.
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