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Choto Aloor Dom/Bengali style Dum Aloo

Choto Aloor Dom/Bengali style Dum Aloo

Choto Aloor Dom is a quintessential winter favourite among Bengalis. This lightly spiced Baby Potato Curry goes well with Luchi or Kochuri.

Course Main Course
Cuisine Indian
Keyword gluten-free
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 5
Author Chandrima

Ingredients

  • 500g- Baby potatoes (boiled and peeled)
  • 4 large- Tomato
  • ½ cup- Peas
  • 1 tbsp- Ginger paste
  • 1 tsp- Cumin powder
  • 1 tsp- Coriander powder
  • ¼ tsp- Garam masala powder
  • ½ tsp- Black pepper powder
  • 3- Green chilies (cut into halves)
  • ½ tsp- Turmeric powder
  • ½ tsp- Kashmiri mirch powder
  • 1 tsp- Fresh coriander leaves (chopped)
  • 1 tbsp- Sugar
  • Salt to taste
  • 3 tbsp- Vegetable oil/Mustard oil

For tempering

  • 2- Bay leaves
  • 2- Whole dry red chili (halved)
  • ½ tsp- Cumin seeds
  • Two 1" pieces- Cinnamon
  • 4- Green cardamom (lightly crushed)
  • 4- Cloves

Instructions

  1. Prick the potatoes on all sides with a fork, keep aside.

  2. Roughly chop the tomatoes. Grind them to a smooth paste using a mixer, keep aside.

  3. Heat oil in a deep frying pan/kadai. Temper with all the ingredients mentioned for tempering.

  4. Add the potatoes, sauté them on medium heat for a minute or two.

  5. Now add pureed tomatoes, green chilies, salt, cumin powder, coriander powder, kashmiri mirch powder, ginger paste, peas, and turmeric powder.

  6. Mix and cook over medium heat for 4-5 minutes. Stir in between. 

  7. Add ½ cup of water into this. Cover and cook for 10 minutes on low heat.

  8. Uncover, add sugar, black pepper powder, and garam masala powder. Mix and cook for 2-3 minutes more.

  9. Remove from the heat, garnish with fresh coriander leaves.

  10. Serve hot with Luchi, Parota, Kochuri, Puri,Roti whatever you like. 

Recipe Notes

  • Care should be taken not to add too much water during cooking, otherwise, the extra water will make the Dum Aloo runny. We love our Dum Aloo to be a little bit on the thicker side.