Dum Aloo Masala and Kosha Aloor Dom (Bengali Spicy Dum Aloo )

Jump to Recipe

A few days ago, I was craving some Kosha Aloor Dom, the kind we used to get in the winter picnic buses. I can still remember those white paper boxes we would get on the way towards the picnic spot, each box would consist of Luchi-Aloor dom and a random sweet from the local sweet shop. To my memory, that paper box was quite special, a small part of my childhood, a remembrance of a joyous day full of fun that we get to spend every year with friends and family. 

Coming back to the food, the right kind of Kosha Aloor Dom would have a dryish, spicy gravy mingled with the potatoes. The gravy-to-potato ratio wouldn’t be much, the gravy would ideally just be here and there, while the perfectly spiced-up potatoes taste great even with not-so-warm luchi( it didn’t matter even if the luchi gets cold sometimes inside the boxes). The excitement of a winter picnic overpowers everything you see. However, I love the robust flavours that this dish brings to the table, and that too without much hassles. 

So I wanted to replicate that picnic-style Kosha Aloor Dom in my kitchen. I remember that Ma once said the caterer uses everyday spices that are pantry staples. Ma was told by the cook that they use a masala blend, and it was like another kind of bhaja moshla with some added hit. Bhja Moshla is a staple spice blend in any Bengali kitchen which is a blend of pan-roasted dried red chilli, cumin, and coriander seeds. So, what is this other kind of Bhaja Moshla can be? I asked myself several times, I thought about different spice combinations, then I tried to make a few spice blends, and the masala blend that I’m sharing here ticked all the right spots when I used it to make the Kosha Aloor Dom. 

You can make the Dum Aloo Masala beforehand, calling it by that name because this spice blend equally works in different Dum Aloo recipes. Swap your regular chilli-cumin-coriander powder with this masala while using it in any recipe. The Dum Aloo Masala stays well at room temperature as it’s a roasted spiced blend, but for a longer shelf-life, you can store it in the refrigerator. I usually make it in a portion between 150-200g every time and use it as required. 

The measurements of the ingredients I’ve shared here for the Dum Aloo Masala are proportional to the Kosha Aloor Dom recipe. I hope you’d love to cook it for your family and friends. Don’t forget to share your experience with me if you try this dish. 🙂

Dum Aloo Masala & Kosha Aloo r Dom
Dum Aloo Masala and Kosha Aloor Dom

 

Dum Aloo Masala and Kosha Aloor Dom

Made with a homemade Dum Aloo Masala, this spicy, delicious Bengali Kosha Aloor Dom is an old style of cooking the Dum Aloo. Pair it with Luchi for a great eating experience.

Course Main Course
Cuisine Indian
Keyword gluten-free
Prep Time 20 minutes
Cook Time 25 minutes
Servings 4 People
Author Chandrima

Ingredients

Dum Aloo Masala (Spice powder for Dum Aloo)

  • 1 tsp- Cumin seeds
  • 1 tsp- Coriander seeds
  • 2- Whole Dry red chili (halved)
  • 6- Whole Black peppercorns

Kosha Aloor Dom / Bengali-style Spicy Dum Aloo

  • 6- Potatoes, medium-sized (Parboiled)
  • 1- Onion, large (grated or make a paste of the onion)
  •  ½ tbsp- Garlic paste
  • 1 tsp- Ginger paste
  • 1-2- Bay leaf / Tej pata
  • ½ tsp- Cumin seeds / Jire
  • Salt to taste
  • 1 tsp- Sugar
  • 2- Green chilies (halved)
  • ½ tsp- Turmeric powder
  • 2 tsp- Fresh coriander leaves (finely chopped)
  • ¼ tsp- Garam masala powder
  • 4 tbsp- Mustard oil

Instructions

For Dum Aloo Masala

  1. In a pan, dry fry all the ingredients over medium heat until fragrant or one shade darker in colour. Care should be taken not to burn the spices. Transfer to a bowl immediately and let it be cooled completely at room temperature. 

  2. Make a powder of the spices by using a mortar-pestle. 

  3. If you want to use a food processor/mixer grinder to make the spice powder, then double the ingredients and proceed further. You can store the rest of the masala in an airtight container for future use.

Kosha Aloor Dom / Bengali-style Spicy Dum Aloo

  1. Peel the potatoes and cut into halves, keep aside.

  2. Peel and grate the onion, or you can use a paste of the onion too.

  3. Heat oil in a deep frying pan, add the potatoes and sauté over medium heat until they turn golden in colour. Remove from the heat and keep aside.

  4. In the rest of the oil temper with bay leaf and cumin seeds.

  5. Add the grated onion and cook over medium heat until brown in colour. 

  6. Next, add the ginger-garlic paste, mix and fry for a few seconds. 

  7. Add the dum aloo masala, turmeric powder, salt and green chilies, mix well. Now add a few tablespoons of water, and keep stirring the masala until it starts leaving oil. Adding water at this stage prevents the spices from burning, helps to dissolve the masala, and enhances the flavour.

  8. Next, add the potatoes, mix well with the masala and cook for 2-3 minutes over medium heat, keep stirring in-between. 

  9. Add 1 cup of warm water, mix and cook over low heat with the lid on until the raw smell of masala goes and the potatoes are cooked through. Keep stirring in-between to prevent from burning or sticking to the bottom of the pan.

  10. The gravy of this Aloor Dom would be on the thicker side, so adjust the amount of water to make the gravy accordingly.

  11. Add sugar, chopped coriander leaves, and garam masala powder towards the end of the cooking, mix well and cook uncovered for 2-3 minutes. 

  12. Turn off the heat, and transfer the Kosha Aloor Dom to a bowl.

  13. Serve this delicious Aloor Dom hot with Luchi, Peas Kochuri, Hinger Kochuri, etc.

Kosha Aloor Dom
Rate
Share

5 Comments

  1. The picture of aloo dum is too tempting. I am getting hungry by looking at those potato pictures. I feel like, tearing a piece of a flat bread and dive into your aloo dum. Speaking of aloo dum, I am preparing soon 🙂

     

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




*