Alur Dum is a popular Bengali potato curry that’s rich, flavorful, and slightly spicy. It’s a delicious dish that can be enjoyed with steamed rice, paratha, or even luchi (deep-fried flatbreads). Here’s a simple recipe for making Alur Dum:

Ingredients:

For the Potato Marinade:

• 500 grams of small potatoes (baby potatoes or fingerling potatoes work well)
• 1/2 teaspoon turmeric powder
• Salt to taste

For the Alur Dum Gravy:

• 2 tablespoons mustard oil (you can use vegetable oil if you prefer)
• 1 teaspoon cumin seeds
• 2-3 bay leaves
• 2-3 whole dried red chilies
• 1 cinnamon stick
• 2-3 green cardamom pods
• 4-5 cloves
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1 large onion, finely chopped
• 2 tomatoes, chopped
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to your spice preference)
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala powder
• Salt to taste
• 1 teaspoon sugar (optional)
• 1/2 cup yogurt (whisked)
• Chopped fresh coriander leaves for garnish

Directions:

Preparing the Potatoes:

• Wash and scrub the potatoes to remove any dirt.
• Boil the potatoes until they are fork-tender but still firm. You can do this in a pressure cooker for about 2 whistles or boil them in a regular pot for 15-20 minutes.
• Once boiled, peel the potatoes and prick them with a fork or toothpick.

Marinating the Potatoes:

• In a bowl, mix the boiled potatoes with turmeric powder and salt. Ensure the potatoes are coated evenly. Set them aside for about 10-15 minutes.

Preparing the Alur Dum:

Step 1

Heat oil in a deep pan or kadhai over medium heat.

Add the marinated potatoes and fry them until they turn golden brown on all sides. Remove them and set aside.

Step 2

In the same pan, add a bit more oil if needed. Add cumin seeds, bay leaves, dried red chilies, cinnamon stick, cardamom pods, and cloves. Sauté for a minute until they release their aroma.

Step 3

Add ginger paste and garlic paste. Sauté for another minute until they turn fragrant. Add the finely chopped onions and sauté until they become soft and translucent.

Step 4

Add the chopped tomatoes and cook until they turn mushy and the oil begins to separate from the mixture.

Step 5

Add turmeric powder, red chili powder, cumin powder, coriander powder, garam masala powder, salt, and sugar (if using). Mix well and cook for a couple of minutes.

Step 6

Reduce the heat to low and add the whisked yogurt. Stir continuously to avoid curdling. 

Step 7

Once the yogurt is well incorporated, add the fried potatoes and mix them gently with the gravy. Add enough water to achieve your desired consistency. Alur Dum gravy is usually medium-thick. Cover the pan and simmer on low heat for about 15-20 minutes, allowing the flavors to meld and the potatoes to absorb the spices.

Step 8

Garnish the Alur Dum with freshly chopped coriander leaves.

Serve hot with steamed rice, paratha, or luchi.

Enjoy your homemade Bengali Alur Dum! Adjust the spice level to suit your taste, and don’t forget to savor the rich flavors of this classic dish.