Bengali Dum Aloo

Name: Bengali Dum Aloo
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian, Indian
Ingredients: 10-12 par-boiled baby potatoes; 2 tbsp mustard oil; Pinch of Asafoetida; 1 cup finely chopped/puréed onions; 1 inch grated ginger; 3 minced garlic cloves; 1 large bay leaf; 1 inch cinnamon stick; 4-5 cardamoms; 2-3 cloves; 2 cups tomato purée; 1 tsp turmeric powder; 2 tsp coriander powder; 1 tsp garam masala; 1/2 cup plain yogurt; 1/2 cup finely chopped cilantro for garnish

9 steps

Prep:15minCook:15min

What do you with a big lot of baby potatoes that have started to grow roots sitting in your pantry for days? Well, you have a whole week of potato fest and basically think of different, delicious ways to turn these babies into finger-licking, yummy recipes that you can eat everyday and hope the flavor justifies the need to have this carb overdose! One such recipe is the Bengali Dum Aloo recipe I learned from my MIL. She grew up in Kolkata (a city that has been in my culinary and cultural bucket list forever!) and a lot of her recipes that are influenced by the food in Kolkata, are made quite differently from how my mom made them when I was growing up. Here is one of her recipes that might burn a hole through your intestines for its spice level (for all those spice lovers out there), but oh! the flavor is what keeps me going back to it time and again. Enjoy!

Updated at: Thu, 17 Aug 2023 12:13:39 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories211.6 kcal (11%)

Total Fat8.8 g (13%)

Carbs30.9 g (12%)

Sugars9.1 g (10%)

Protein5.8 g (12%)

Sodium61.1 mg (3%)

Fiber5.3 g (19%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

10baby potatoes

par-boiled

2 Tbspmustard oil

asafoetida

1 cuponions

finely chopped, puréed

1 inchginger

1 inchcinnamon stick

4cardamoms

2cloves

2 cupstomato purée

1 tspturmeric powder

2 tspcoriander powder

1 tspgaram masala

½ cupplain yogurt

½ cupcilantro

finely chopped, for garnish

Instructions

Step 1

Par boil about 8-10 baby potatoes till they are soft enough to have their skin peeled off. I usually keep the skins on for added nutrition 🥘

Step 2

In a medium skillet, add 2 tbsp mustard oil and pan roast the potatoes with a pinch of turmeric and salt. Sauté until golden brown and set aside 🥘

Step 3

In the same pan, heat 2 more tbsp of mustard oil 🥘

Step 4

Add a pinch of asafetida and on low heat, sauté in 1 cup finely chopped/puréed onion, 1 inch ginger and 3 garlic cloves. Cook until the raw smell goes away 🥘

Step 5

Now add a large bay leaf, 1 inch cinnamon stick, 4-5 cardamoms, and 2-3 cloves and sauté the mix for 2 minutes 🥘

Step 6

Add 2 cups tomato purée along with 1 tsp turmeric powder, 2 tsp corainder powder, and 1 tsp garam masala (add a tsp of red chili powder if you like it spicy!) 🥘

Step 7

Sauté for a few minutes and when the spices are cooked, add about 1/2 cup yogurt and stir in 1 tsp sugar. Mix and sauté the paste well. Add some water to adjust consistency 🥘

Step 8

Add the par boiled potatoes and gently fold them into the paste. Add salt. Cover and cook for 20 minutes on low heat 🥘

Step 9

Sprinkle some cilantro and Serve with basmati rice/roti!

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