Ingredients

Baby Potatoes: 500 grams (peeled and cubed)
Tomato: 1 medium (pureed)
Tamarind extract: 2 tbsp
Cumin Seeds: 1 tsp
Aloo dum spice mix: 2 tbsp
Salt: to taste
Oil: 3 tablespoons
Fresh Coriander Leaves: for garnish

Aloo dum spice mix:

Fennel seeds: 1 tbsp
Cumin seeds: 1 tbsp
Coriander seeds: 1 tbsp
Red dry chilli: 5-6 (Adjust)

Instructions

Preparation:
Boil the potatoes until they are tender but not mushy. Drain and set aside.
Cooking the Base:
Heat oil in a pan. Add 1tsp cumin seeds.
Once they splutter, add the boiled potatoes and sauté until crispy in the bottom.
Adding Spices:
Add the tomato puree, tamarind (Add hot water in the tamarind and soak for 30 minutes) and cook until water is evaporated and coated well on all the potatoes.
Dry roast all the aloo dum spice and powder it in the grinder.
Cooking Potatoes:
Sprinkle aloo dum spice mix and salt. Mix well.
Pour in a little water (about 1 cup) to create a gravy. Cover and simmer for 10-15 minutes.
Finishing Touches:
Garnish with fresh coriander leaves before serving.

Nutrition Information (Per Serving)

Calories: Approximately 200-250 calories
Carbohydrates: 40-45 grams
Protein: 3-4 grams
Fat: 8-10 grams
Fiber: 3-4 grams

The specialty of Bengali Aloo Dum lies in its unique blend of spices and the tender texture of the potatoes. It is often served during festive occasions and family gatherings, making it a beloved comfort food in Bengali cuisine. The dish can be customized with various spices, making it versatile for different palates.

Enjoy your homemade Bengali Aloo Dum with luchi or steamed rice for a truly authentic experience!

Bengali Aloo dum

Nutrition

Serving

Calories

Time to prepare

Protein

Carbs

Fats