Photo: Intodustin · CC BY-SA 4.0 · Wikimedia Commons

Westbengal · Breakfast

Aloo Dum

Traditional 2. Aloo Dum recipe

🧺 Ingredients

• 500g baby potatoes, boiled and peeled
• 4 tbsp mustard oil
• 1 tsp cumin seeds
• 1/4 tsp asafoetida (hing)
• 5-6 green chillies, slit lengthwise
• 200g onions, finely chopped
• 100g tomatoes, crushed
• 1 tbsp ginger-garlic paste
• 1/2 tsp turmeric powder
• 1/2 tsp coriander powder
• 1/4 tsp Kashmiri chilli powder
• 1/2 tsp garam masala powder
• 1 cinnamon stick (1-inch), crushed
• 4-5 cloves, crushed
• 2-3 green cardamom pods, crushed
• 1 bay leaf
• 100g green peas
• 1.5 cups water
• Salt to taste

👩‍🍳 How to make Aloo Dum

1. Heat mustard oil (2 mins, high): Oil should shimmer with wisps of smoke rising. Traditional Bengali flavor blooms at 350°F.
2. Temper spices (30 secs, high): Add cumin seeds—they crackle within 3-4 seconds. Immediately add asafoetida.
3. Add chillies (15 secs, medium): Whole green chillies slit halfway to release flavor without bitterness. They should turn bright green.
4. Fry potatoes (5 mins, high): Add boiled potatoes, stir to coat with oil. Each potato develops thin brown crust, sweating out excess moisture.
5. Add paste (2 mins, medium): Stir in ginger-garlic paste, cook until raw smell disappears completely.
6. Add tomatoes (2 mins, medium): Crushed tomatoes break down into oil, creating red base.
7. Dust spices (1 min, medium): Add turmeric, coriander, chilli powder. Stir for 60 secs—raw spice smell transforms to toasted aroma.
8. Add water and peas (1 min, high): Pour water, add green peas. Bring to vigorous boil.
9. Simmer covered (15 mins, low): Reduce to gentle simmer, cover partially. Gravy reduces to 3/4 cup, thickens slightly, coats spoon.
10. Add whole spices (3 mins, low): Crush cinnamon, cloves, cardamom freshly. Add along with bay leaf. Simmer uncovered until oil separates from gravy edges.
11. Finish (1 min, low): Check salt, adjust spice. Potatoes should be tender but hold shape. Oil should glisten on surface.

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