Name: Bengali Alu Dum recipe by Deepsikha Chakraborty at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 3
Ingredients: Baby Potato 250 gms; Kasuri Methi 2 tablespoon; Tomato 1 no. (chopped); Cumin Seeds 1/2 teaspoon; Dried red chilli 2 nos.; Green chilli 4 nos. (slitted from middle); Ginger-garlic paste 1 teaspoon; Turmeric Powder 1/2 teaspoon; Cumin Powder 1 teaspoon; Small bay leaves 2 nos.; Mustard oil 2 tablespoon; Salt 1 teaspoon (or as per taste); Sugar 1/2 teaspoon; Warm water 1/2 cup

ABOUT Bengali Alu Dum RECIPE

This is a hot favourite choice for traditional Bengali breakfast. Alu Dum can be paired with Luchi or Paratha and always a hit breakfast option in any Bengali household.

Ingredients Serving: 3

Baby Potato 250 gms
Kasuri Methi 2 tablespoon
Tomato 1 no. (chopped)
Cumin Seeds 1/2 teaspoon
Dried red chilli 2 nos.
Green chilli 4 nos. (slitted from middle)
Ginger-garlic paste 1 teaspoon
Turmeric Powder 1/2 teaspoon
Cumin Powder 1 teaspoon
Small bay leaves 2 nos.
Mustard oil 2 tablespoon
Salt 1 teaspoon (or as per taste)
Sugar 1/2 teaspoon
Warm water 1/2 cup

Instructions

Boil the baby potatoes in a pressure cooker until 2 whistles.
Once the pressure cools down, remove the potatoes from water, peel off and keep aside.
Heat oil in a pan and add bay leaves, cumin seeds and dried red chillies. Allow them to splutter.
Now, add green chillies, ginger-garlic paste, cumin powder and turmeric powder and sprinkle some water. Stir for 1 minute on low to medium flame.
Add chopped tomato and kasuri methi. On medium flame, stir until the tomato turns mushy and the kasuri methi starts spreading aroma.
Now, add the potatoes and salt. Mix well and add warm water.
Cover the lid of the pan and cook on low to medium flame for 10 minutes or until the potatoes are well cooked and the water gets absorbed.
Turn off the flame and add sugar. Give a quick mix. Cover the lid and let it set for 5-10 minutes.
The "Bengali Alu Dum" is ready to be served now.

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