There’s a really particular place for the Aloo Dum/Dum Aloo within the Indian delicacies repertoire. For us Indians as properly, it’s fairly a well-liked dish. There are a lot of variations too that it has. For example, this right here, is the recipe of Bengali Aloo Dum, historically referred to as as Alur Dom. This particular regional variation is a calmly spiced, barely candy, potato curry with onions, tomatoes and a spread of spices. Additionally, for those who aren’t utilizing the ghee, you’re making the dish utterly vegan as properly.
What’s Alur Dom
Firstly, don’t be confused with the identify as it’s simply one other spelling which abides by the phonetics of the Bengali script. So, when translated into English, it’s merely the next:
Alur – Alu is potato (-r/-er is a Bengali suffix denoting ‘for’)
Dom – Or dum is sluggish cooked
As I discussed in my opening traces, there are a selection of the way by which this dish is ready in several areas of the Indian subcontinent. Majorly, it is without doubt one of the most necessary dishes within the Kashmiri Pandit delicacies. This publish has the Bengali Aloo Dum and there may be one other model well-liked in Banaras, Uttar Pradesh.
You’re fortunate that I’ve all these varieties prepared for you, proper right here. Simply observe these recipes of mine to make them: Dum Aloo (this publish has each the quintessential Kashmiri model and a Mughlai restaurant model) and Banarasi Dum Aloo. Plus, the publish you’re on at current is clearly for the Alur Dom of Bengal.
Since it’s an aloo-based gravy dish, it’s mainly categorized below the primary course part. In easy phrases, the potatoes are first fried, then sluggish cooked or dum cooked in a wealthy, velvety spiced gravy. This gravy could also be made with onions, tomatoes, yogurt/curd, cashew paste, and many others. because the dish undergoes particular regional influences.
About This Alur Dom
Everytime you’re in Bengal, at a Bengali restaurant or are planning to arrange a Bengali meal at house itself, a basic mixture that you need to attempt is that of Luchi (poori made with all-purpose flour) and Alur Dom. Since I had the recipe of this well-known puffed bread, it was obligatory for me to share the recipe of the Bengali Aloo Dum as properly.
This pairing is a most well-liked one at my house as properly and it actually has grow to be a fortnightly breakfast. My home made model of the Bengali model Alur Dom is in 2 methods. Right here, I’m sharing the tactic which has onion-tomato in it, which can be a private favourite.
This Bengali Aloo Dum recipe has been tailored from one of many cookbooks that got here alongside my Hawkins stress cooker. I had heard about this dish from fairly a while. The second I noticed it in that booklet, I needed to give it a attempt. So, I made this dish with my proportions and it did come out very properly.
Extra On This Recipe
Whereas it’s best to make use of child potatoes for this Alur Dom recipe, I made it with new potatoes. There wasn’t a lot distinction and the dish was simply as fab. You need to use whichever you get or really feel like utilizing. Additionally, I parboil the potatoes first after which fry in mustard oil.
I puree the onions and tomatoes and the sauté the whole combination properly with spices, once more in mustard oil. After including the fried potatoes, I simmer the curry (principally sluggish cook dinner) for some minutes until it is able to be served.
A made for one another match is to have the Bengali Aloo Dum with luchi. However different apt selections could be the Koraishutir Kochuri, Radhaballavi and the common Poori. Final, however not the least, you’ll be able to even relish this beautiful Bengali delicacy along with your on a regular basis chapati and roti.
Knowledgeable Suggestions
- When utilizing child potatoes, use a smooth brush to take away the mud lodged within the peels after rinsing them. Additionally, whereas parboiling these, maintain the peel on. Simply prick the parboiled potatoes with a fork earlier than frying.
- Parboiling of the potatoes could be accomplished in a steamer or stress cooker or On the spot pot including water as wanted.
- Ideally use new potatoes or child potatoes to make this dish.
- Grinding of the onion, ginger and garlic must be accomplished with out water. Additionally, the paste could be semi-fine or clean.
- Substitute for cinnamon and cloves powder is ¼ teaspoon garam masala powder, added after the dish is cooked.
- You possibly can drizzle some ghee on the Alur Dom whereas serving.
Extra Potato Recipes To Attempt!
Vegetable Recipes
Potato Recipes
Palak Recipes (Spinach Recipes)
Potato Recipes
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Alur Dom | Bengali Aloo Dum
Bengali Aloo Dum often known as Alur Dom is a calmly spiced, barely candy and delish potato curry made with onions, tomatoes, herbs and spices. Greatest had with luchi, poori or paratha.
Prep Time 30 minutes
Prepare dinner Time 20 minutes
Whole Time 50 minutes
To grind to a semi-fine or superb paste
Stop your display screen from going darkish whereas making the recipe
Preparation
Rinse the potatoes very properly. If utilizing child potatoes, then take away the mud or filth lodged within the peels with a smooth brush.
Then parboil or par-cook the potatoes in a steamer or stress cooker. You may as well cook dinner the potatoes within the On the spot Pot.
To cook dinner potatoes in a stovetop stress cooker, place the potatoes in a 3 litre cooker. Add water nearly masking them. Stress cook dinner for 1 whistle on medium to medium-high warmth.
For child potatoes, cook dinner on excessive warmth till the cooker involves a full stress and you’ll hear the whistle/vent weight making noise or transferring. At this level change off the warmth and let the stress drop naturally within the cooker.
When the stress falls naturally within the cooker, then solely open the lid.
Take away the par-cooked potatoes fastidiously with the helps of tongs and put aside to chill on a plate.
- As soon as the potatoes are parboiled/half cooked, allow them to cool at room temperature. Then take away the peels and cube them. For child potatoes you’ll be able to maintain the peels and prick the potatoes with a fork. An elective step.
When the potatoes are cooking, you do the next prep.
Grind the onion, ginger and garlic in a grinder or blender. No have to any water whereas grinding. Make a semi-fine paste or a clean paste.
Chop the tomatoes and mix them in a mixer-grinder or blender to get a superb, clean puree. You may as well finely chop the tomato as an alternative.
Grind the cloves and cinnamon sticks in a dry grinder or espresso grinder to a superb powder. You may as well select to crush each these spices finely in a mortar-pestle.
Sprinkle ¼ teaspoon turmeric powder throughout on the potatoes and blend gently.
Making alur dum
- Warmth mustard oil in a pan. Preserve warmth to medium. Fry the potatoes until mild golden turning over as wanted. Take away with a slotted spoon and place them on kitchen paper towels to soak up further oil.
Decrease the warmth and in the identical oil, fry the tej patta till aromatic for a number of seconds.
Add the onion-ginger-garlic paste. Stirring typically sauté on medium-low warmth until oil begins to leaves the combination and until the paste turns into a light-weight brown.
Add the tomato puree, the remaining ¼ teaspoon turmeric powder, crimson chilli powder, cumin powder, coriander powder, salt and sugar.
Combine properly and sauté on medium-low to medium warmth until the oil begins to depart the edges of the onion-tomato masala paste. The masala would additionally look shiny and thicken.
Then add the fried potatoes and stir to mix until the masala coats the potatoes evenly.
Add 1 cup water along with the bottom cinnamon and cloves powder.
- You may as well add about ¼ teaspoon of garam masala powder as an alternative of the cinnamon and cloves powder.If including garam masala, then add it in the direction of the top as soon as the dish is cooked.
Gently combine taking care that the potatoes don’t crumble or break.
- Simmer on a low warmth until the gravy thickens. The gravy has to coat the potatoes properly. When you desire a medium consistency gravy, add some extra water.
When serving add a teaspoon of ghee on the Aloor Dum. Serve Bengali Alur Dom sizzling with luchi or poori.
- The recipe could be made with new potatoes or child potatoes.
- You possibly can skip including sugar for those who like, but it surely does balances the tanginess of the tomatoes and rounds up the flavors.
- Garnish Alur Dom with coriander leaves for those who desire.
- For a gravy consistency, add extra water.
- The recipe could be scaled to make for bigger servings.
Diet Details
Alur Dom | Bengali Aloo Dum
Quantity Per Serving
Energy 347 Energy from Fats 108
% Each day Worth*
Fats 12g18%
Saturated Fats 2g13%
Polyunsaturated Fats 2g
Monounsaturated Fats 7g
Ldl cholesterol 3mg1%
Sodium 320mg14%
Potassium 1321mg38%
Carbohydrates 55g18%
Fiber 8g33%
Sugar 6g7%
Protein 7g14%
Vitamin A 401IU8%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 3mg15%
Vitamin B6 1mg50%
Vitamin C 62mg75%
Vitamin E 1mg7%
Vitamin Ok 9µg9%
Calcium 64mg6%
Vitamin B9 (Folate) 59µg15%
Iron 3mg17%
Magnesium 75mg19%
Phosphorus 183mg18%
Zinc 1mg7%
* P.c Each day Values are based mostly on a 2000 calorie weight loss program.
This Alur Dom recipe publish from the weblog archives first printed in January 2014 has been republished and up to date on 27 July 2022.
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