Bengali Aloo Dum Recipe

Bengali Aloo Dum Recipe: Aloo Dum is a popular Indian dish made with potatoes that are cooked in a spicy and tangy tomato-based sauce. The potatoes are first boiled and then sautéed with a blend of aromatic spices such as cumin, coriander, turmeric, and garam masala.

Cooking tomatoes with ginger, garlic, onions, and a variety of spices results in a tomato-based sauce. The potatoes are then added to the sauce and allowed to cook until they are tender and fully infused with the rich flavors of the spices and sauce. Aloo Dum is usually served with rice or flatbreads such as naan or roti, and it is a favorite dish among vegetarians and non-vegetarians alike.

Bengali Aloo Dum Recipe
Bengali Aloo Dum Recipe

Bengali Aloo Dum Recipe

here’s a recipe for Bengali Aloo Dum (spicy potato curry) with bullet points:


  • 4 large potatoes, boiled and peeled
  • 2 medium-sized onions, finely chopped
  • 2-3 green chilies, finely chopped
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 bay leaf
  • 3-4 cloves
  • 3-4 cardamom pods
  • 1 cinnamon stick
  • 2 tablespoons vegetable oil
  • Salt to taste
  • Fresh cilantro leaves, chopped, for garnish


  1. Start by boiling the potatoes until they are fully cooked. Once done, peel and dice them into medium-sized cubes. Set aside.
  2. Heat the oil in a large skillet or pot over medium-high heat. Add the bay leaf, cloves, cardamom pods, and cinnamon stick. Fry the spices for about 30 seconds or until fragrant.
  3. Add the finely chopped onions and green chilies to the skillet. Fry until the onions are soft and translucent, but not browned.
  4. Add the ginger and garlic paste to the skillet and fry for about 1-2 minutes or until the raw smell of the ginger and garlic disappears.
  5. Add the turmeric powder, red chili powder, cumin powder, and coriander powder to the skillet. Stir well and fry for about 1-2 minutes or until the spices are well combined and fragrant.
  6. Add the diced potatoes to the skillet and stir well to coat the potatoes with the spices.
  7. Add about 1-2 cups of water to the skillet, depending on how thick you want the curry to be. Bring the curry to a boil and then reduce the heat to low. Cover and simmer for about 10-15 minutes or until the potatoes are fully cooked and tender.
  8. Season with salt to taste.
  9. Garnish with fresh cilantro leaves and serve hot with steamed rice or roti.


  • You can adjust the number of spices according to your taste preferences.
  • You can also add a tablespoon of tomato paste or fresh tomato puree to the curry for a tangy flavor.
  • If you want the curry to be more creamy, you can add a tablespoon of yogurt or heavy cream towards the end of the cooking.

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