Uploaded January 2026 | Updated September 2026, 2 weeks ago
Looking for the ultimate Bengali Aloor Dom recipe? This step-by-step guide shows you how to make a rich, spicy, and authentic baby potato curry cooked with green peas, aromatic ginger-garlic paste, and traditional spices. Whether you’re hosting a dinner or craving a classic weekend breakfast, this dum aloo pairs perfectly with soft, puffed fulko luchi.
The Ultimate Bengali Aloor Dom
Yields: 4-6 servings | Prep time: 15 min | Cook time: 35 min
Ingredients
The Potatoes: 650g small (baby) potatoes, 1 tsp salt, ½ tsp turmeric powder.
The Base: 3 tbsp cooking oil, 1 bay leaf, 1 dry red chili, 1 cup onion (finely chopped).
Aromatics & Spices: 1 tsp ginger paste, 1 ½ tsp garlic paste, 1 tsp Kashmiri red chili powder, ½ tsp turmeric, 1 ½ tsp coriander powder, 1 tsp roasted cumin powder.
The Sauce: ¼ cup + 1 tbsp tomato puree, ¾ cup green peas (fresh or frozen), salt to taste.
The Finish: ½ tsp garam masala, 3 green chilies (slitted), 3 tbsp fresh coriander (chopped).
Instructions
1. Parboil the Potatoes
In a deep pan, add enough water to submerge the potatoes. Bring to a boil, then stir in 1 tsp salt and ½ tsp turmeric. Add the 650g of small potatoes. Cook until they are tender but firm (not mushy). Drain, let them cool slightly, peel the skins, and set them aside.
2. Sauté the Aromatics
Heat 3 tbsp of oil in a pan. Add the bay leaf and dry red chili for fragrance. Stir in the chopped onions and sauté until they become soft and translucent. Add the ginger and garlic pastes, cooking for 30–40 seconds until the raw smell disappears.
3. Build the Masala
Lower the heat and add the Kashmiri red chili powder and turmeric. Add a splash of water immediately to prevent the spices from burning. Sauté until the oil begins to separate from the masala. Stir in the tomato puree and salt, cooking for another 1–2 minutes.
4. The High-Heat Sear
Add the peeled potatoes to the pan. Turn the heat to high and sauté for 2 minutes, ensuring the potatoes are well-coated in the masala. Add the coriander powder and roasted cumin powder, mixing thoroughly.
5. Simmer and Soften
Toss in the green peas and mix well. Pour in approximately 1 cup of water (or more depending on your preferred consistency). Cover the pan and cook over low heat for 10 minutes to let the flavors penetrate the potatoes.
6. The Final Touch
To finish, sprinkle in the garam masala, slitted green chilies, and fresh coriander. Give it a gentle mix. Cover one last time and let it sit on the lowest heat for 5 minutes to lock in the aroma.
Serving Suggestion
Serve this dish piping hot alongside soft, fulko luchi (puffed flour bread). The contrast between the spicy gravy and the slightly sweet, fried bread is unmatched.
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Looking for the ultimate Bengali Aloor Dom recipe? This step-by-step guide shows you how to make a rich, spicy, and authentic baby potato curry cooked with green peas, aromatic ginger-garlic paste, and traditional spices. Whether you’re hosting a dinner or craving a classic weekend breakfast, this dum aloo pairs perfectly with soft, puffed fulko luchi.
The Ultimate Bengali Aloor Dom
Yields: 4-6 servings | Prep time: 15 min | Cook time: 35 min
Ingredients
The Potatoes: 650g small (baby) potatoes, 1 tsp salt, ½ tsp turmeric powder.
The Base: 3 tbsp cooking oil, 1 bay leaf, 1 dry red chili, 1 cup onion (finely chopped).
Aromatics & Spices: 1 tsp ginger paste, 1 ½ tsp garlic paste, 1 tsp Kashmiri red chili powder, ½ tsp turmeric, 1 ½ tsp coriander powder, 1 tsp roasted cumin powder.
The Sauce: ¼ cup + 1 tbsp tomato puree, ¾ cup green peas (fresh or frozen), salt to taste.
The Finish: ½ tsp garam masala, 3 green chilies (slitted), 3 tbsp fresh coriander (chopped).
Instructions
1. Parboil the Potatoes
In a deep pan, add enough water to submerge the potatoes. Bring to a boil, then stir in 1 tsp salt and ½ tsp turmeric. Add the 650g of small potatoes. Cook until they are tender but firm (not mushy). Drain, let them cool slightly, peel the skins, and set them aside.
2. Sauté the Aromatics
Heat 3 tbsp of oil in a pan. Add the bay leaf and dry red chili for fragrance. Stir in the chopped onions and sauté until they become soft and translucent. Add the ginger and garlic pastes, cooking for 30–40 seconds until the raw smell disappears.
3. Build the Masala
Lower the heat and add the Kashmiri red chili powder and turmeric. Add a splash of water immediately to prevent the spices from burning. Sauté until the oil begins to separate from the masala. Stir in the tomato puree and salt, cooking for another 1–2 minutes.
4. The High-Heat Sear
Add the peeled potatoes to the pan. Turn the heat to high and sauté for 2 minutes, ensuring the potatoes are well-coated in the masala. Add the coriander powder and roasted cumin powder, mixing thoroughly.
5. Simmer and Soften
Toss in the green peas and mix well. Pour in approximately 1 cup of water (or more depending on your preferred consistency). Cover the pan and cook over low heat for 10 minutes to let the flavors penetrate the potatoes.
6. The Final Touch
To finish, sprinkle in the garam masala, slitted green chilies, and fresh coriander. Give it a gentle mix. Cover one last time and let it sit on the lowest heat for 5 minutes to lock in the aroma.
Serving Suggestion
Serve this dish piping hot alongside soft, fulko luchi (puffed flour bread). The contrast between the spicy gravy and the slightly sweet, fried bread is unmatched.
Become a member of our channel and get exclusive perks:
youtube.com/channel/UCcf99XTO-KPPAGs03HcNXdA/join
Subscribe to BR: bit.ly/BRYouTubesub
Subscribe to Banglar Rannaghor | bit.ly/BRYouTubesub
Our daily story - Instagram : bit.ly/Banglarrannaghor
Facebook | facebook.com/banglarrannaghor
Website: banglarrannaghor.com
