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    Bengali Recipes
    Spicy
    Intermediate
    For 8 people

    ‘Aloo dum & phulko luchi’ is a breakfast favourite for Bengalis. Sunrise Aloo Dum Masala allows you to create the nostalgic taste and flavour of this vegetarian dish without figuring out the complex dry spices traditionally used. 

     

    Sunrise Fact Check: Aloo was brought to India by the Portuguese in the early 17th century and was introduced by the British in Bengal as a root crop. The origin of Aloo dum was in Kashmir however, Bengal recreated the Aloo dum in its signature way. This is one of the many ways Aloo dum is prepared in Bengal. 

    Let’s Get Started 

     

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    Ingredients

    • Aloo
      1 Kg
    • Sunrise Aloo Dum Masala
      2 ½ tbsp
    • Tomato
      100g -150g
    • Gota Kanch Lonka (Green Chillies)
      3-4 pcs
    • Sliced Ginger
      5-6 pcs
    • Whole Cashew Nuts
      7-8 pcs
    • Mogoj Dana (Dried Watermelon Seeds)
      1 tbsp
    • Sunrise Shahi Garam Masala
      ¼ tsp
    • Sunrise Kashmiri Chilly Powder
      ½ tsp
    • Sunrise Turmeric Powder
      1 tbsp
    • Shorsher Tel (Mustard Oil)
      150 ml - 200 ml
    • Whole Bay Leaf
      2 pcs
    • Tok Doi (Yoghurt)
      2 tbsp
    • Salt
    • Sugar

    Aloo Dum Masala

    Sunrise tip: The recipe primarily uses ‘notun aloo’ small whole potatoes. However, if you’re using normal whole potatoes, be sure to dice them into four pieces.

    How to Prep Bengali Aloo Dum

    Step 1
    Dice the potatoes into four pieces and coat them using ½ teaspoon of turmeric powder.
    Step 2
    Dice the tomatoes into small pieces and Soak the diced tomatoes along with whole cashew nuts, green chillies, whole watermelon seeds and diced ginger in a small amount of warm water for 10 minutes.
    Step 3
    Blitz the mixture in your mixer grinder to a fine paste.

    Sunrise tip: - Use a sparing quantity of warm water, otherwise, the mixture will get too runny.

     

    How to Cook Bengali Aloo Dum

    Step 1
    Heat mustard oil in a pan and fry the diced potatoes in the hot oil until light golden brown
    Step 2
    Remove the potatoes and set them aside
    Step 3
    Add 2 bay leaves to the hot oil and temper for 30 seconds and add in ½ tsp of turmeric powder and Kashmiri red chilly powder.
    Step 4
    Keep stirring the dry spices in the oil to stop them from burning
    Step 5
    Add the tomato mixture and stir until the raw smell of the tomatoes disappears. Add salt as per taste and 2 tbsp of Sunrise Aloo Dum Masala while stirring the mixture for two minutes.
    Step 6
    Add the fried potatoes and stir until the mixture coats the potatoes.
    Step 7
    Put the gas oven to its lowest heat setting and add the Yoghurt to the mixture. (ensure that the yoghurt does not curdle)
    Step 8
    Cover and cook on the lowest heat setting for about 15 minutes.
    Step 9
    Add in the remaining ½ tsp of Sunrise Aloo Dum Masala along with some sugar and stir the mixture one last time.

    Sunrise tip: You can pour small quantities of boiling water if the mixture gets too dry and sticks to the bottom of the pan.

     

    Sunrise Taste Check

    Your aloo dum should have sweetness and heat from the chillies. Enjoy this recipe ideally for breakfast with “phulko luchi’.