There’s a really particular place for the Aloo Dum/Dum Aloo within the Indian delicacies repertoire. For us Indians as effectively, it’s fairly a well-liked dish. There are various variations too that it has. As an example, this right here, is the recipe of Bengali Aloo Dum, historically referred to as as Alur Dom. This particular regional variation is a frivolously spiced, barely candy, potato curry with onions, tomatoes and a variety of spices. Additionally, in case you aren’t utilizing the ghee, you’re making the dish utterly vegan as effectively.
What’s Alur Dom
Firstly, don’t be confused with the title 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 wherein this dish is ready in several areas of the Indian subcontinent. Majorly, it is likely one of the most vital dishes within the Kashmiri Pandit delicacies. This publish has the Bengali Aloo Dum and there’s one other model standard in Banaras, Uttar Pradesh.
You’re fortunate that I’ve all these varieties prepared for you, proper right here. Simply comply with 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 beneath the principle 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 so forth. because the dish undergoes particular regional influences.
About This Alur Dom
Everytime you’re in Bengal, at a Bengali restaurant or are planning to organize a Bengali meal at residence itself, a traditional mixture that it’s essential 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 effectively.
This pairing is a most well-liked one at my residence as effectively and it actually has develop into a fortnightly breakfast. My do-it-yourself model of the Bengali model Alur Dom is in 2 methods. Right here, I’m sharing the strategy 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 effectively.
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 all the combination effectively 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 decisions might be the Koraishutir Kochuri, Radhaballavi and the common Poori. Final, however not the least, you possibly can even relish this attractive Bengali delicacy together with your on a regular basis chapati and roti.
Skilled Suggestions
- When utilizing child potatoes, use a gentle brush to take away the mud lodged within the peels after rinsing them. Additionally, whereas parboiling these, preserve the peel on. Simply prick the parboiled potatoes with a fork earlier than frying.
- Parboiling of the potatoes might be executed in a steamer or stress cooker or Instantaneous 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 executed with out water. Additionally, the paste might 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 Strive!
Vegetable Recipes
Potato Recipes
Palak Recipes (Spinach Recipes)
Potato Recipes
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Alur Dom | Bengali Aloo Dum
Bengali Aloo Dum also called Alur Dom is a frivolously spiced, barely candy and delish potato curry made with onions, tomatoes, herbs and spices. Finest had with luchi, poori or paratha.
Prep Time 30 minutes
Prepare dinner Time 20 minutes
Complete Time 50 minutes
To grind to a semi-fine or high-quality paste
Forestall your display screen from going darkish whereas making the recipe
Preparation
Rinse the potatoes very effectively. If utilizing child potatoes, then take away the mud or grime lodged within the peels with a gentle brush.
Then parboil or par-cook the potatoes in a steamer or stress cooker. You can too cook dinner the potatoes within the Instantaneous Pot.
To cook dinner potatoes in a stovetop stress cooker, place the potatoes in a 3 litre cooker. Add water nearly overlaying 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 shifting. 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 possibly can preserve the peels and prick the potatoes with a fork. An non-obligatory 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 high-quality, clean puree. You can too finely chop the tomato as a substitute.
Grind the cloves and cinnamon sticks in a dry grinder or espresso grinder to a high-quality powder. You can too 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. Maintain 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 additional oil.
Decrease the warmth and in the identical oil, fry the tej patta till aromatic for a couple 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, purple chilli powder, cumin powder, coriander powder, salt and sugar.
Combine effectively and sauté on medium-low to medium warmth until the oil begins to go away the perimeters 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 can too add about ¼ teaspoon of garam masala powder as a substitute 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 effectively. If you happen to choose 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 might be made with new potatoes or child potatoes.
- You possibly can skip including sugar in case you like, but it surely does balances the tanginess of the tomatoes and rounds up the flavors.
- Garnish Alur Dom with coriander leaves in case you choose.
- For a gravy consistency, add extra water.
- The recipe might be scaled to make for bigger servings.
Vitamin Details
Alur Dom | Bengali Aloo Dum
Quantity Per Serving
Energy 347 Energy from Fats 108
% Every 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 Okay 9µg9%
Calcium 64mg6%
Vitamin B9 (Folate) 59µg15%
Iron 3mg17%
Magnesium 75mg19%
Phosphorus 183mg18%
Zinc 1mg7%
* P.c Every day Values are primarily based on a 2000 calorie food regimen.
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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