Bengali Aloo Dum / Aloor Dum

Bengali Aloo Dum is a tantalizingly delicious, spicy and flavorful dish made of stir-fried baby potatoes coated with exotic spices. Aloo Dum is a hugely popular dish in India and is frequently served in weddings, parties and religious festivals. While several versions of Aloo Dum recipes are prevalent in India, the tastiest & most famous version of this dish comes from the Indian state of West Bengal. Besides being a trademark dish served in almost all public gatherings in Bengal along with Luchi (deep-fried Indian bread), Aloo Dum is also a regular feature at meal-times in the traditional Bengal household. In addition to luchi, Aloo Dum goes well with any Indian bread such as roti, paratha, or poori.

Having consumed mountainous loads of Bengali Aloo Dum during my childhood days in West Bengal, I have strived to arrive at the authentic recipe with the perfect mix of spices that would stir my Bengali friends into a eating frenzy. While the preparation of the Bengali Aloo Dum is extremely simple, the real essence of getting the right taste of this dish lies in the selection of the right spices and their preparation into a punchy, stir-fried spice mix that perfectly complements the subtle taste of the golden balls of boiled baby potatoes. Be sure to make enough of this exotic, delicious dish to satisfy your feeding frenzy :)

Bengali Aloo Dum / Aloor Dum Recipe

Serves : 2 - 3

Ingredients:

15-16 Baby Potatoes; washed, peeled & parboiled

5 medium-size Tomatoes; pureed

2 1/2 tbsp minced fresh Ginger; peeled

2-3 Serrano Green Chillies or to taste; destemmed & ground to a coarse paste

2 Whole dry red chillies; broken into two

1 tsp Cumin seeds

1 inch Cinnamon stick

2 Bay Leaves

3 Green Cardamoms

3 Cloves
1/4 tsp Asafoetida  

1/2 tsp Cayenne Pepper (Red chilli powder) or to taste; optional  

1 1/2 tsp Roasted Cumin Powder

1/2 tsp Turmeric powder

Salt to taste

3/4 tsp Sugar

2 tbsp water
1/2 tsp Garam Masala Powder 

2 tbsp Mustard Oil

How to make Aloo Dum

1. Heat mustard oil in a non-stick pan to a smoking point. Switch off the heat, cool the oil & heat again on medium heat. 
2. Add potatoes & saute till slightly golden in color. Drain & remove them. Keep aside.
3. In the same oil, add cumin seeds. Once the cumin seeds change color, add ginger, asafoetida, green cardamoms, cinnamon, dry red chillies, bay leaves & cloves. Sauté for a minute.
4. Add cayenne pepper, cumin powder, turmeric powder, salt, sugar, green chillies & 2 tbsps of water. Sauté for a minute. 
5. Add tomato puree & and saute till the puree is thick.
6. Add potatoes. Mix well such that the potatoes are evenly coated with the tomato-spice mixture. Lower the heat. Cover & cook till the potatoes are done & the gravy has dried up & coated the potatoes.
7. Add garam masala powder. Saute uncovered for a minute.
8. Bengali Aloo Dum is now ready. Transfer it to a bowl.
9. Serve hot with luchi, roti, paratha or puri.

Tips:
 All spices are available in Indian Grocery stores.