Bengali Alur Dom
Recipe type: Side
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • Small round potatoes – 15-20
  • Onion seeds – ½ tsp
  • Cloves – 1 or 2
  • Bay leaf – 1
  • Paste of 2 big onions
  • Ginger paste – 2 tsp
  • Tomato – 1
  • Yogurt – 2 tbsp
  • Turmeric – ¼th tsp
  • Cumin powder – 2 tsp
  • Red chili powder – ½ to 1 tsp depending on your taste bud
  • Garam masala – 1+1 tsp
  • Fresh green coriander
  • Salt to taste
  • Sugar – ½ tsp
  • Mustard oil - 4 tbsp
  • Ghee (optional – lends a beautiful aroma)
  1. Boil the potatoes in salted water until soft (you can expedite this process by pressure cooking the potatoes). Once cool, peel the potatoes. The skin will come out very easily when the potatoes are boiled.
  2. Now heat the mustard oil in a wok/skillet. Temper the hot oil with onion seeds and let them crackle. Add the bay leaf and cloves and sauté for few seconds.
  3. Add the onion paste and a little sugar. Saute it till the onion turns pink. Add ginger paste and stir well.
  4. Once the onion paste is nicely sautéed and turn golden brown, add turmeric, cumin powder, red chili powder, half of the garam masala and yogurt.
  5. Fry on medium to high flame till the oil separates from the spices. Add the peeled potatoes now.
  6. Add a little water. It depends on the consistency you want. I added around 2 cups of water but boiled off the excess and retained about 1 cup later.
  7. Cover and let it cook on low for 10 minutes so that the potatoes absorb all the flavors.
  8. After 10 minutes, uncover the wok and sprinkle rest of the garam masala and drizzle the ghee. Keep it on high flame so that the gravy turns thick.
  9. Once the curry reaches your desired consistency, switch off the flame. Serve warm alur dom with luchi or Basmati rice!
Recipe by Flavor Quotient at