Photograph of the finished Aloo dum Bengali

India · Khoai tây kho ngũ vị Bengal Aloo dum

Aloo dum Bengali

45 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Potato Potato 1.4 kg
  • Photograph of Tomato Tomato 8
  • Photograph of Unsweetened yogurt Unsweetened yogurt 280 g
  • Photograph of Bengal panch phoron Bengal panch phoron 20 g
  • Photograph of Turmeric powder Turmeric powder 16 g
  • Photograph of Ginger Ginger 80 g
  • Photograph of Garam masala Garam masala 16 g
  • Photograph of Mustard oil Mustard oil 180 ml
  • Photograph of Green finger chillies Green finger chillies 12
  • Photograph of Hing powder Hing powder 4 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Boil whole small potatoes for 15 minutes, then peel them and poke a few holes with a skewer.
  2. 2 Fry the potatoes in mustard oil for 6 minutes until the outside is golden brown and slightly pitted.
  3. 3 Poking holes in the potatoes before frying allows the sauce to penetrate the potato; if the potatoes are left with their skins intact and smooth, the sauce will only stick to the outside.
  4. 4 Sauté pang phoron and hing in oil for 40 seconds, then add grated ginger and tomatoes and cook for 8 minutes.
  5. 5 Lower the heat and mix in the yogurt spoonful by spoonful; adding yogurt over high heat will cause it to curdle into crumbs.
  6. 6 Let the potatoes sit in the pot for 15 minutes with a little water, then sprinkle with garam masala and green chilies.

With an appliance

  • Air fryer 50 min

    Replace step 2: spray mustard oil on the potatoes and fry at 200 degrees for 12 minutes, flipping at the 6th minute; step 6 still involves blanching the potatoes in yogurt sauce for 15 minutes.

Start cooking