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