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Aloor Dom


Aloor Dom

  • Duration: 30 minutes
  • Serves: 2 to 4 people
  • Spice Level: Low

Authenticity Slice

Remember that only baby potatoes should be used to make the Aloor Dom. A good trick is to prick the potatoes with a fork so that they get cooked evenly.

Trivia Tadka

Aloor Dom is a lightly-spiced Bengali dish made with potato. Interestingly, the humble spud had never been on the list of preferred vegetables of the well-to-do Bengali class. That is until Warren Hastings, Governor General in 1790, introduced it in Bengal as a novelty gift from the Dutch. Which is great, because Aloor Dom makes for a heady combo with the Bengali poorie called ‘luchi’.  


  • Baby potato (aloo) (8 to 10)
  • Onion, grated (1)
  • Tomato purée (½ cup)
  • Curd (dahi) (½ cup)
  • Green chillies (hari mirch), slit vertically (4)
  • Ginger (adrak), finely minced (1 tbsp)
  • MTR Haldi Turmeric Powder (½ tsp)
  • Sugar (1 tsp)
  • MTR Lal Mirch Red Chilli Powder (½ tsp)
  • Yellow mustard oil (sarson ka tel) (2 tsp)
  • Desi ghee (1 tbsp)
  • Bay leaf (tejpatta) (1)
  • Salt (1 tsp)
  • Coriander leaves (hara dhania) (1 tsp)
  • MTR Garam Masala (1 tsp)
  • Cinnamon (dalchini) (2 sticks)
  • Green cardamom (hari elaichi) (2)
  • Pepper (kali mirch) (½ tsp)
  • Clove (laung) (3)
  • Cumin seeds (jeera) (½ tsp)


  • Boil and peel the potatoes. Sprinkle on half-a-tsp of salt and half-a-tsp of the MTR Haldi Turmeric Powder and keep aside.
  • In a kadhai, dry-roast all the spices and let them cool.
  • In a kadhai, heat oil and fry the potatoes till they turn golden in colour. Drain them and transfer them onto a plate and keep aside.
  • In the same kadhai, add half-a-tbsp of ghee. Then, toss in the tejpatta and jeera and let them splutter.
  • Now, add in the green chillies and minced ginger. After a few seconds, put in the onion and keep sautéing till the mix has changed colour.
  • Next, add in the MTR Garam Masala, the MTR Haldi/Turmeric Powder, sugar and the MTR Lal Mirch/Red Chilli Powder. Keep sautéing for a minute and then pour in the tomato purée.
  • Once the oil has started to leave the sides of the kadhai, lower the flame and add in the dahi. Keep sautéing.
  • Then, toss in the potatoes along with a glass of water and bring to a boil. 
  • Let it simmer and keep cooking for 15 more minutes. Then, add in the rest of the MTR Garam Masala and mix well.
  • Garnish with hara dhania and serve with luchis, or as a side-dish with rice or chappati.

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