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Dum aloo is a Bengali dish made from baby potatoes, curry and other spices. The baby potatoes used have a high starch content which help to make the curry thick. Dum aloo has a number of variations depending on the area or region it is prepared. The word “dum” means steam cooked and “aloo” means potatoes. This dish is a Bengali favourite and is served at special occasions like weddings and festivals.

Today, we will discover how the Bengali dish : “Alur Dom” is prepared.



250 grams of baby potatoes

2 medium tomatoes

1 teaspoon of coriander powder

1 green chilli

½ teaspoon of red chilli powder

½ teaspoon of garam masala

¼ teaspoon of cumin powder

½ teaspoon of turmeric powder

¼ teaspoon of sugar

2 bay leaves

1 star anise

2 cloves

1 green cardamom

1 small cinnamon stick


What Alur Dom Can Be Served With

Alur dom can be served with luchi, basmati rice or roti.


Special Utensils

  1. Food processor
  2. Pressure cooker



  1. Wash tomatoes, remove seeds and blend in a processor. Set aside.
  2. Boil potatoes in a pressure cooker for two whistles.
  3. Remove the skin of the potatoes and pierce with a fork to see if they are ready. If they are, set aside in a bowl.
  4. Heat a tablespoon of oil and fry potatoes in it till they assume a golden brown colour. Then remove them from the pan into a bowl.
  5. Pour a little more oil into the pan and toss in the bay leaf, cloves, anise, cardamom and cinnamon.
  6. Fry till it browns and toss in the green chilli cut into half vertically and fry till the raw smell disappears.
  7. Now add your tomato puree and let it cook for about 4 minutes.
  8. Add the garam masala, a little water and let it cook till the raw smell of the masala disappears.
  9. Add the pan fried baby potatoes and sauté.
  10. You can add some more water depending on the consistency you prefer.
  11. Allow the potatoes to cook until they are coated with the masala.
  12. Turn off the fire and serve.
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