Aloor Dum (আলুর দম)
Baby potatoes slow-cooked in a rich, spicy tomato gravy — a Bengali comfort classic.
Cuisine: Bengali (West Bengal) · Style: Curry · Protein: Veggies · Total time: · Difficulty: easy · Servings: 4 · Spice: 3/5
Ingredients
- 500g baby potatoes, boiled and peeled
- 2 tomatoes, pureed
- 1 tsp cumin seeds
- 2 bay leaves
- 1 tsp ginger paste
- 1 tsp red chilli powder
- 1/2 tsp turmeric
- 1 tsp sugar
- 2 tbsp mustard oil
- Salt to taste
Steps
- Boil and peel baby potatoes. Prick with a fork.
- Heat mustard oil, fry potatoes until lightly golden. Set aside.
- Temper cumin and bay leaves in the same oil.
- Add ginger paste and tomato puree. Cook 5 minutes.
- Add spices, sugar, salt, and a cup of water.
- Add potatoes, cover and simmer 15 minutes.
- Serve with luchi, paratha, or rice.