The popular dum aloo or Alu Dum is cooked variant ways regions wise throughout India.

Not only throughout India even within the Bengali communities too, there are different versions of this Alu Dum Recipe - some add peas alongside the potatoes, some need the potatoes to be fried before they are simmered with spices, some use semi boiled potatoes to simmer in the dum aloo masala until all the spices are absorbed.

Dum is a process of slow cooking on low heat. So Alu Dum or Potato Curry is also cooked slowly on low heat adding onion, garlic, ginger paste, cumin, coriander, chili powder or paste, garam masala, kasuri methis (fenugreek seeds), tomato paste, curd (optional), salt as needed, a pinch of sugar and cooked until all spices are absorbed with the potatoes.

This Alu Dum or Potato Curry is a very common dish at Bengali homes. This Alu Dum or spicy Potato Curry is generally served with Chapatis, Parathas, Luchis and can be eaten even with rice.

During the Durga Puja and Laxmi Puja, the Alu Dum is prepared in a very simple way without using onion and garlic and this pure vegetarian Alu Dum is offered to the Goddess along with the other food.

Cuisine: Bengali Recipes

Preparation time : 20 minutes

Cooking Time: 50 minutes

Total Time: 1 hour 10 minutes

Nutritional Information*

(Serving Size : 1 Serving)

Carbs : 34.4 g

Dietary Fiber : 4.7 g

Sugars : 4.1 g

Fat : 4.8 g

Saturated : 1.6 g

Polyunsaturated : 0.8 g

Monounsaturated : 2.4 g

Trans : 0 g

Protein : 5.2 g

Sodium : 374.2 mg

Potassium : 755.8 mg

Cholesterol : 0 mg

Vitamin A : 0.1%

Vitamin C : 50.1%

Calcium : 6.3%

Iron : 11.7%

*Source: Internet

Alu Dum Recipe (Potato Curry Recipe)*

INGREDIENTS

Small or big potatoes - 500 grams

Big onions - 2

Small tomato - 1 or 2

Ginger - 1 inch piece

Garlic - 5 cloves

Chili powder - 1 teaspoon

Turmeric powder - 1/2 teaspoon

Cumin powder - 1 teaspoon

Coriander powder - 1 teaspoon

Bay leaf - 1

Garam masala powder (cardamom, cloves and cinnamon) - 1/2 teaspoon

Cumin seed - 1/4 teaspoon

Sugar - 1/3 teaspoon

Mustard oil - As required

Ghee - 1 to 2 tablespoons

Salt - As required

Sugar - ⅓ teaspoon (optional)

HOW TO MAKE ALU DUM (POTATO CURRY)

Peel the potatoes and cut into big pieces. In case of very small sized potatoes, no need of cutting, just peel the potatoes.

Wash thoroughly with enough water. Drain out the water from the potato pieces.

Alternatively, you can boil the potatoes also. Do not over boil. After boiling, peel the skins and cut into big pieces in case of big size potatoes.

Make a paste of onion, ginger and garlic.

Keep aside half the onion and chop finely.

Chop the tomato into small pieces.

Heat oil. Fry the chopped onion until this turns brown. Keep aside.

Now add cumin seeds and bay leaf. After the cumin seeds start crackling, add the potato pieces. Cook on medium flame. Fry until the potato turn brown. Remove them from the oil and keep aside.

Add more mustard oil in the same pan, if needed.

In the heated oil, add onion, ginger and garlic paste. Saute for few minutes. Add turmeric powder, cumin powder, coriander powder and chili powder. Saute for few minutes. Add the tomato pieces.

Stir and cook for some minutes until the tomato pieces start melting. Add salt and sugar according to your taste. Now add water. Add the fried potatoes. Cook until the potatoes become tender (in case the potatoes are not pre boiled). Stir occasionally.

Cook until the potato gravy becomes thick. Add the chopped fried onion and garam masala. Mix well. Finally add ghee. Stir gently.

Alu Dum is ready to serve.

Serve this Alu Dum dish with luchis, puris, Chapatis, Parathas, rice.

I hope that you will surprise your near and dear ones by preparing this simple Alu Dum Recipe (Potato Curry Recipe).

Do not forget to leave your comment.

Please feel free to read my other recipe blog posts :

Simply Delicious Recipes (Author Ruby Mukherjee)

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Peas Kochuri Recipe

How to make Bhature

Patisapta Pithe Recipe

Gulab Jamun Recipe