Bengali Aloo Dum is a Bengali-style potato curry that is spicy, easy, and delicious. This dish is a classic vegetarian dish from Bengali cuisine and can be prepared as Niramish (without onion and garlic) and paired best with luchi (Bengali Poori) or rice. The authentic Bengali pronunciation of this dish is Aloor Dom. Where Aloor means Potato and Dom means curry, which is slow-cooked perfectly. Bengali Aloo Dum is one of the most delicious vegetarian dishes. Dum Aloo or Aloo Dum is prepared by almost every north Indian state, and it is exciting to see that a little bit of recipe changes with every few miles. I make Kashmiri Dum Aloo , Dum Aloo/Dum Alu regularly at my home.

How to cook Bengali Aloo Dum?

There is no hard and fast rule about using the right potato size, so I am leaving this up to my readers. I have used baby potatoes for the recipe. They look cute and fry well. They hold their shape well and do not get mushy while cooking. There are different cooking methods, and I cannot say much about authenticity. This recipe of Bengali Aloo Dum is my mother’s recipe, and I love the taste. I shallow-fried the potatoes and made an excellent spicy gravy using onion, tomato, ginger-garlic paste, cumin powder, red chili powder, and Bengali garam masala. Traditionally, there is always a dollop of ghee at the end. However, it is your personal choice not to use it.

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Dum Paneer Masala Paneer Korma Lasooni Palak Paneer Lasooni Methi Paneer Serving Suggestion, They taste delicious when you serve them with soft, delicate Luchis , Matar Kachoris , or Bengali Khichri. If you are a rice eater, pair them with basanti pulao (yellow sweet rice)or white rice with ghee. You will love them.

How to store?

Store them in an air-tight container and keep them in the fridge for three to four days. Reheat them in a pan with a few spoons of water or in the microwave. They will taste delicious.

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