Dry Dum Aloo | Bengali Style

serves 2-3 people Conversion Chart Print


1 kilogram small and new potatoes
2 tomatoes, finely chopped
1 inch ginger, chopped or grated (or you can use 2 teaspoon of ginger paste)
1 teaspoon of turmeric powder
1 teaspoon of red chilli powder
½ teaspoon of asafoetida
1 teaspoon of all spice powder (garam masala)
2 tablespoon of thick curd
1 tablespoon ghee or oil
salt to taste
oil frying (optional)


1. Wash the potatoes clean thoroughly. Prick holes all over the potatoes using a fork. Place them in salted water for 2-3 hours. This allows the salted water to reach the inside of the potatoes and impart flavour. Drain and dry the potatoes using a towel.
2. In a wok heat oil for frying and gently fry all potatoes till golden brown.
3. In a pan, heat 1 tablespoon of oil and add the asafoetida.
4. As it sizzles, add the tomatoes, the ginger and all spices except garam masala. Stir for five minutes until the tomatoes break down and the spices give out a subtle aroma.
5. Add the curd and stir vigorously for another five minutes so it is well incorporated with the spices. It usually avoids the gravy from curdling too. I usually use a whisk here as it makes vigorous mixing easier.
6. Stir in the potatoes, coating the gravy well into them. Add salt.
7. Now add a cup of hot water, cover the pan. Allow the potatoes to cook and the curry to dry up. Stir the gravy well every few minutes to avoid sticking to the bottom and even cooking.
8. Test the doneness by inserting a fork gently into the potatoes. If it passes with little or no resistance, the potatoes are done. Gravy would also be dry by then.
9. Mix in the garam masala and adjust for salt. Serve hot with naan or parantha.


Wonderfully tangy and tasty Bengali style dum aloo.