The Art of the Sunday Morning: Classic Bengali Aloor Dom

In the pantheon of Bengali comfort food, few pairings evoke as much nostalgia as Aloor Dom and Fulko Luchi. While there are countless regional iterations of this potato curry—ranging from the yogurt-based versions of the west to the onion-heavy gravies of the east—our version at Banglar Rannaghor strikes a soulful balance.

This isn't just a side dish; it’s a study in texture. We begin with small baby potatoes, parboiled just until they yield to a fork but retain their integrity. They are then seared over high heat, allowing a concentrated masala of ginger, garlic, and tomato to cling to every curve. The addition of sweet green peas offers a bright, verdant pop against the warmth of roasted cumin and Kashmiri chili.

The result is a thick, lacquer-like gravy that demands to be scooped up by a hot, oil-kissed luchi. It is fragrant, deeply spiced, and fundamentally Bengali.

A flavorful bowl of spicy Dum Aloo garnished with green chilies and coriander, served alongside crispy papads and fresh lime slices for an authentic Indian meal experience.

Yield: Serves 4-6

Prep time: 15 minutes

Cook time: 30 minutes

Ingredients

For the Potatoes:

• 650g small (baby) potatoes

• 1 tsp salt

• ½ tsp turmeric powder

For the Masala Base:

• 3 tbsp neutral cooking oil

• 1 bay leaf

• 1 dry red chili

• 1 cup onion, finely chopped

• 1 tsp ginger paste

• 1 ½ tsp garlic paste

• 1 tsp Kashmiri red chili powder

• ½ tsp turmeric powder

• ¼ cup + 1 tbsp tomato puree

• 1 ½ tsp coriander powder

• 1 tsp roasted cumin powder

The Finish:

• ¾ cup green peas (fresh or frozen)

• 1 cup water (plus a splash for the spices)

• ½ tsp garam masala

• 3 green chilies, slitted

• 3 tbsp fresh coriander, finely chopped

Preparation

1. Prepare the Potatoes In a heavy-bottomed pot, submerge the potatoes in water. Add 1 teaspoon of salt and ½ teaspoon of turmeric. Bring to a boil and cook until the potatoes are tender but still firm. Drain, peel, and set aside.

2. Develop the Aromatics Heat the oil in a wide pan or kadai over medium heat. Temper the oil with the bay leaf and dry red chili until fragrant. Add the onions, sautéing until they are soft and translucent—avoiding heavy browning to keep the gravy vibrant. Stir in the ginger and garlic pastes, cooking for 30–40 seconds until the raw aroma dissipates.

3. Bloom the Spices Lower the heat slightly. Add the Kashmiri red chili powder and turmeric, followed immediately by a splash of water to prevent the spices from scorching. Incorporate the tomato puree and salt; cook for 1–2 minutes until the oil begins to bead at the edges of the masala.

4. Sauté and Simmer Add the peeled potatoes to the pan. Increase the heat to high and sauté for 2 minutes, allowing the potatoes to develop a slight crust. Stir in the coriander powder and roasted cumin. Add the green peas and 1 cup of water. Cover and simmer over low heat for 10 minutes, letting the potatoes absorb the spiced liquor.

5. The Final Rest Finish the dish by folding in the garam masala, slitted green chilies, and fresh coriander. Cover and keep on the lowest heat for 5 minutes. This final "dum" allows the volatile oils from the spices to permeate the dish.

Serve hot with soft, puffed luchis.