ALOOR DOM (BENGALI STYLE SPICED POTATOES)
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Aloor Dom or Bengali styled Dum Aloo (spiced potatoes) is a budget-friendly, mouthwatering culinary gem that can give any gourmet dish a run for its money.
Today I bring to you yet another of my favorite recipes of potatoes. Yes, potatoes again! In case you are wondering, my love for potatoes is not unfounded. I think, potatoes are the most versatile vegetable around the globe. Whether mashed, baked, fried, or roasted, they are the ideal comfort food in most cuisines. In Indian cuisine especially potatoes find widespread application. No wonder India produces one-third of the worldwide production of potatoes. But, did you know that they are not native to India?
THE HISTORY OF POTATOES IN INDIA
It was the Portuguese who introduced potatoes to India. In the early seventeenth century, when they first cultivated it along the western coast of India, they used to call it Batata. Later, the British traders introduced potatoes in Bengal as Aloo. By the end of the eighteenth century, potatoes were cultivated across India. And that is how this wonderful ingredient became our own.
WHAT IS ALOOR DOM?
Aloor Dom is the Bengali take on the hugely popular Kashmiri Dum Aloo. While the latter uses a different set of spices, the Bengali Aloor Dom uses typical Bengali spices. In Bengal itself, there are multiple versions of Aloor Dom. For instance, there is a version that does not use onions and garlic. This version is called Niramish Aloor Dom and is usually served as Bhog (offerings to the Almighty).
Aloor Dom is typically prepared during the winter months when the baby potatoes or Notun Aloo (new potatoes) is a new rage in the vegetable market. The essence of the recipe lies in the style of cooking, in this case, Dum, which essentially means under pressure.
WHAT IS DOM?
The practice of dom or dum cooking, also known as Dum Pukht is commonly associated with the Mughal era and often believed to have stemmed from Persian cuisine. The literal translation of Dum is ‘to breathe in’ and Pukht is ‘to cook’. The basic idea is to let the primary ingredient be it chicken, meat, or any vegetable, simmer in its own juices to seal in the aroma and flavors.
The best Aloor Dom uses newly harvested baby potatoes but, you may also use bigger potatoes if need be. Though, I have to admit that the mini spuds taste the best. Aloor Dom is all about perfectly cooked juicy potatoes in a delicious gravy, ready to be mopped up with our favorite Luchi (Fried flatbread) or Koraishutir Kochuri (Fried flatbread with a stuffing of peas).
WHAT ARE BABY POTATOES?
Baby potatoes are nothing but new potatoes that are prematurely harvested. Now, you might be thinking why these potatoes are pulled out of the soil before time. This practice of premature harvesting thins down the crop to make more room for the other potatoes to reach their full size. The baby potatoes have very delicate skin. They are creamier in texture and sweeter in taste.
ABOUT THE RECIPE
Aloor Dom and Luchi is the favorite breakfast for every Bengali out there. Flavorful, juicy potatoes coated in a semi-dry yummilicious gravy just enough to be relished with a piece of Luchi is what a perfect breakfast looks like.
The baby potatoes are cooked in a 2-step method. They are first boiled skin-on in salted water and then simmered in a luscious mix of onions, tomatoes, and spices. It is finished with a sprinkling of fresh finely chopped cilantro and Garam Masala and drizzled with ghee.
INGREDIENTS
Fresh produce - Baby potatoes, ginger, tomatoes, cilantro, and green chilies.
Spices - Whole spices (Bay leaf, cumin seeds, cinnamon, clove, and cardamom), Asafoetida, Turmeric powder, cumin powder, coriander powder, garam masala powder, and Kashmiri red chili powder.
Other - Oil, ghee, salt, and sugar.
HOW TO MAKE IT?
In a large pot, heat water with 1 tbsp salt. When the water comes to a boil, add the washed potatoes and let them cook until tender. Drain the water and peel the potatoes. Keep aside.
In a small bowl, make a paste of turmeric powder, cumin powder, coriander powder, ginger paste, and water.
Heat oil in a pan, add the boiled potatoes, and shallow fry until they are golden brown from all the sides. Keep aside.
Temper the same oil (if required add some more) with the whole spices. Add the asafoetida and green chilies and let them crackle for a few seconds.
Add the finely chopped onions followed by salt. Fry till golden brown.
Add the chopped tomatoes and the paste that we prepared earlier. Cook till the oil separates from the sides.
Add the Kashmiri red chili powder and continue to cook. Now add little water if the masala gets too dry.
Add the potatoes, sugar, and a cup of warm water. Cover and cook till the potatoes are done.
Once the gravy has reduced, adjust salt, add the chopped cilantro, and garam masala powder. Finish off with a drizzle of ghee.
Turn off heat, cover, and allow to rest for 2 minutes before serving.
FREQUENTLY ASKED QUESTIONS
Are fingerlings and baby potatoes the same?
No, they are not the same. Fingerlings are a particular variety of potatoes that resemble the shape of a finger. They are long and slender and about the size of a finger, but they are fully grown. On the other hand, some baby potatoes do look similar to fingerlings, but they are not fully grown. So, in a nutshell, although they might look similar they are not the same.
Having said that, you may use fingerlings to make this recipe.
Why do we boil the potatoes first and then cook it?
Boiling the potatoes in salty water ensures that the insides of the potatoes are cooked and also preps them to absorb the flavors of the gravy better. Most importantly, boiling the potatoes cuts down on the cooking time. You can, however, skip the boiling process and proceed with frying the peeled raw potatoes. Just know that the cooking time will increase to allow the potatoes to cook through if you do so. Also, you will probably require more oil to fry the raw potatoes.
Can I pressure cook the potatoes?
Yes, you can boil the potatoes in a pressure cooker to save some time. Every pressure cooker is different, if using the Hawkins pressure cooker, one whistle on high heat should be enough to cook the potatoes.
Why are the potatoes in my Aloor Dom bland inside?
Sometimes, if the potatoes are a little bigger, the masala does not penetrate them easily. To avoid this, prick the potatoes with a fork to make sure that the masala reaches the insides and they are not bland.
SERVING SUGGESTIONS
Luchi and Aloor Dom is the best combination but, it can also be enjoyed with paratha, roti, fried rice, tandoori roti, jeera rice, or mishti pulao.
Another great combination is Koraishutir Kochuri and Aloor Dom. Both of these are typically prepared during the winter months making the best use of seasonal produce like potatoes and green peas.
Here are some different items from my blog that also go well with Aloor Dom:
Methi Paratha
Bazlama
Pita bread
Saffron Rice
Javaher Polow
STORAGE SUGGESTIONS
Aloor Dom can be stored in the refrigerator in an airtight container for up to 3 days. Heat before serving if the gravy is too dry, sprinkle some water and mix while heating.
It can also be frozen for 2 months. Thaw on the countertop before heating. Sprinkle some fresh cilantro leaves and drizzle with some ghee before serving.
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ALOOR DOM (BENGALI STYLE SPICED POTATOES)
Yield: 4
Prep time: 10 MinCook time: 25 Mininactive time: 2 MinTotal time: 37 Min
Aloor Dom or Bengali styled Dum Aloo (spiced potatoes) is a budget-friendly, mouthwatering culinary gem that can give any gourmet dish a run for its money.
Ingredients
- 1 lb baby potatoes
- 1 large red onion finely chopped
- 2 tomatoes roughly chopped
- 2 tsp ginger paste
- 3-4 green chilies
- 1/2 cup finely chopped cilantro
- 1/4 tsp Asafoetida
- 1 Bay leaf
- 3-4 cloves
- 1-inch cinnamon
- 3-4 green cardamom
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp Kashmiri red chili powder
- 1/2 tsp Garam Masala powder
- 1 tsp sugar
- 2 tbsp oil
- salt to taste
Instructions
- In a large pot, heat water with 1 tbsp salt. When the water comes to a boil, add the washed potatoes and let them cook until tender. Drain the water and peel the potatoes. Keep aside.
- In a small bowl, make a paste of turmeric powder, cumin powder, coriander powder, ginger paste, and water.
- Heat oil in a pan, add the boiled potatoes, and shallow fry until they are golden brown from all the sides. Keep aside.
- Temper the same oil (if required add some more) with the whole spices. Add the asafoetida and green chilies and let them crackle for a few seconds.
- Add the finely chopped onions followed by salt. Fry till golden brown.
- Add the chopped tomatoes and the paste that we prepared earlier. Cook till the oil separates from the sides.
- Add the Kashmiri red chili powder and continue to cook. Now add little water if the masala gets too dry.
- Add the potatoes, sugar, and a cup of warm water. Cover and cook till the potatoes are done.
- Once the gravy has reduced, adjust salt, add the chopped cilantro, and garam masala powder. Finish off with a drizzle of ghee.
- Turn off heat, cover, and allow to rest for 2 minutes before serving.
Notes:
- Choose similar sized potatoes. That helps in cooking them evenly.
- Make sure not to overcook otherwise the potatoes will turn mushy.
- You may use regular potatoes instead of baby potatoes, cut them into pieces if too large.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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