Alur Dom — Bengali Baby Potato Curry
Whole baby potatoes simmered in a thick, spiced tomato gravy, most often paired with luchi for a Sunday or festive Bengali breakfast.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 220 kcal
Equipment
- •Kadai
Nutrition
Per serving, approximate
- Calories
- 220 kcal
- fat
- 9 g
- carbs
- 32 g
- fibre
- 4 g
- protein
- 4 g
- calories
- 220 kcal
Instructions
- 1
Prick the boiled baby potatoes lightly with a fork. This helps them soak up the gravy.
- 2
Heat mustard oil in a kadai (deep pan). Fry the potatoes until lightly golden, then set aside.
- 3
In the same hot oil, sizzle the bay leaf.
- 4
Add ginger paste and cook briefly. Add the pureed tomato and cook until oil separates.
- 5
Stir in cumin, coriander, red chilli and turmeric powders. Cook the masala (spice mix) for 2–3 minutes.
- 6
Add the fried potatoes, 200 ml water, salt and sugar. Cover and simmer for 12–15 minutes.
- 7
Uncover and cook for a further 5 minutes until the gravy thickens and coats the potatoes.
- 8
Stir in the garam masala powder. Serve hot with luchi (puffed fried bread).
Chef's tips
Pricking the potatoes before frying helps the spiced gravy soak right through. Keep the gravy thick and clinging rather than thin and watery for authentic texture.
Ingredient substitutions
- baby potatoes → regular potatoes cut into large chunks
Storage
Refrigerate for up to 2 days in an airtight container.
Reheating
Reheat on the stovetop with a splash of water, stirring gently.
Common mistakes to avoid
- •Skipping the potato frying step, which leaves them bland and pale.
- •Making the gravy too thin and watery, which is not traditional for this dish.
Serving suggestions
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