Bengali alu dum | How to make Bengali alu dum

By Sukanya Basu  |  23rd May 2017  |  
4 from 1 review Rate It!
  • Bengali alu dum, How to make Bengali alu dum
Bengali alu dumby Sukanya Basu
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About Bengali alu dum Recipe

A household favourite of the bengalis, generally served along with some fluffy pooris for a sunday breakfast.

The delicious and mouthwatering Bengali alu dum is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Bengali alu dum is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Bengali alu dum. Sukanya Basu shared Bengali alu dum recipe which can serve 4 people. The step by step process with pictures will help you learn how to make the delicious Bengali alu dum. Try this delicious Bengali alu dum recipe at home and surprise your family and friends. You can connect with the Sukanya Basu of Bengali alu dum by commenting on the page. In case you have any questions around the ingredients or cooking process. The Bengali alu dum can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Bengali alu dum with other users

Bengali alu dum

Ingredients to make Bengali alu dum

  • Baby potatoes​-500 gm
  • Whole garam masala- [bay leaves (2), cinnamon sticks-1, cardamom-3, cloves-3]
  • sugar and salt as per taste
  • turmeric-2 tsp
  • tomato-1 large
  • green chillies-5-6
  • Corriander leaves [handful]
  • ginger-2 inches
  • jeera powder-2 tbsp
  • Whole jeera-1 tsp
  • mustard oil-4 tbsp
  • Asofeteda-a pinch

How to make Bengali alu dum

  1. Boil the potatoes in the microwave oven for 15 minutes.
  2. Heat oil in a pan,add the whole garam masala,jeera and fry till fragrant.
  3. Add the potatoes,salt and turmeric powder and fry till golden brown.
  4. Keep aside.
  5. In the same oil add the ginger,jeera and chili paste.Fry for about 2 min.
  6. Add the chopped tomatoes and cook till mushy.
  7. Add sugar and salt as per taste.
  8. Sprinkle asafoetida and chopped corriander leaves.
  9. Serve hot.

My Tip:

To fasten the process, the potatoes can be pressure cooked prior and the deep fired, later can be added to the curry.

Reviews for Bengali alu dum (1)

Diksha Wahia year ago

So good!

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