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    Bengali cuisine
    Dum Aloo
    Potato Curry
    Intermediate
    Serves 4 to 6

    Kheer Bahari Dum Aloo: Creamy Potato Curry with Chhana


    Kheer Bahari Dum Aloo is a delectable Bengali potato curry where baby potatoes are first fried and then simmered in a rich, creamy gravy. The gravy is thickened with freshly made chhana (paneer) and flavoured with aromatic spices, onion-ginger-garlic paste, and nutty charmagaz paste. A final touch of grated khoya, ghee and shahi garam masala elevates this into a festive dish. While it takes some effort to prepare, the resulting Dum Aloo is well worth it.

    Ingredients

    • Full-fat milk

      500 mL

    • Lemon juice or vinegar

      1 tsp

    • Water

      1 tbsp

    • Large potatoes

      2 (500-600 g)

    • Refined oil

      4 tbsp, divided

    • Sunrise Haldi Powder

      1 tsp

    • Whole garam masala (cinnamon, cloves, green cardamom)

      1 tsp each

    • Thick onion paste

      2 tbsp

    • Ginger paste

      1 tbsp

    • Garlic paste

      1 tbsp

    • Green chilli paste

      1 tsp

    • Sunrise Dhania Powder

      1 tsp

    • Sunrise Jeera Powder

      1 tsp

    • Sunrise Lal Mirch Powder

      1 tsp

    • Salt

      1 tsp, or to taste

    • Sugar

      1 tsp

    • Water

      1/2 cup

    • Charmagaz (melon seed) paste

      2 tbsp

    • Sunrise Kasuri Methi

      1 tsp

    • Grated khoya

      2 tbsp

    • Ghee

      1 tbsp

    • Sunrise Shahi Garam Masala

      1/2 tsp

    Sunrise tip: For a richer, creamier gravy, you can add 2-3 tbsp of beaten yogurt along with the chhana. This will balance the spices and lend a slight tanginess too.

     

    Steps

    Step 1: Prepare the chhana

    Time: 15 minutes

    Boil the milk in a deep pan. Mix lemon juice with water. When the milk comes to a rolling boil, slowly drizzle in the lemon mixture while stirring gently. Let it simmer until the milk curdles and the chhana separates. Strain through a muslin-lined colander and let the chhana cool completely.

     

    Step 2: Fry the potatoes

    Time: 10 minutes

    Boil the potatoes until just tender. Peel and cut into large chunks. Heat 2 tbsp oil in a pan. Add the potatoes, salt and Sunrise Haldi Powder. Toss well to coat. Fry the potatoes until light golden. Remove to a plate.

     

    Step 3: Prepare the masala base

    Time: 10 minutes

    To the same pan, add the remaining 2 tbsp oil. Tip in the whole garam masala spices and let them sizzle for a few seconds. Now add the onion paste and sauté until it turns light brown. Stir in the ginger, garlic and chilli pastes. Sauté for 2-3 minutes more.

     

    Step 4: Add spices and chhana

    Time: 10 minutes

    Lower the heat and add Sunrise Dhania Powder, Sunrise Jeera Powder and Sunrise Lal Mirch Powder. Sauté for a minute. Season with salt and sugar. Crumble in the prepared chhana and mix it well into the masala. Pour in the water and simmer, stirring often, until you have a thick gravy.

     

    Step 5: Add potatoes and finish the dish

    Time: 15 minutes

    Slide in the fried potatoes and fold them in gently. Cover and dum cook for 8-10 minutes. Open the lid, add the charmagaz paste and Sunrise Kasuri Methi. Mix well. Cook uncovered for 2-3 minutes more. Sprinkle the grated khoya and drizzle the ghee over the top. Finally add a pinch of Sunrise Shahi Garam Masala and mix gently. Let the flavours mingle for 5 minutes before serving.

     

    Goes Best With

    • Side Dish: Steamed rice or Indian breads like paratha, naan or tandoori roti

    • Accompaniment: Onion-tomato raita or kachumber salad