Choto Alur Dom Recipe | Bengali Baby Potato Curry

Choto Alur Dum recipe

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This baby potato or choto alur dom is a grand recipe in its own ways. On one side it is a simple recipe that calls for absolutely pantry staple ingredients, yet this choto alur dom only seldom makes an appearance on the everyday menu. The preparation of these baby potatoes may look elaborate, but in the end, it is absolutely delightful to have these curried small potatoes served with luchis or porotas.

Mostly a winter delicacy when these baby potatoes are abundantly available, my niramish alur dum recipe for these mini potatoes is a total charmer. I have had friends and family specially request for these on the menu when having them over. And why not? After all its has everything that is ever-charming, petite and spuds. Diet watchers, be aware. I am sure you won’t be able to keep track of your carbs with this recipe of alur dom.

niramish choto alur dom recipe in Bengali style

Best ever Kosha Aloo Dom using Choto Aloo or Baby Potatoes

Do you know what’s better than niramish aloo dum in Bengali style? It’s Choto Alur Dum recipe made in niramish Bengali style! Serve it with some Bengali luchis (made with all-purpose flour and pristine white in colour), and you have yourself a winner dinner. This meal can give any meat, chicken or fish meal and run for the money.

Don’t trust me, ask any of your Bengali friends. They will swear by this evergreen and classic Bengali vegetarian recipe combination. Make some Cholar Dal and you will have a feast going.

For this recipe of Bengali aloo dum without onion and garlic, I have used my niramish alur dom er recipe where I use regular-sized potatoes. The only difference is the preparation of the baby potatoes for this recipe, the rest of everything remains the same. For greater ease, I will sum it up here in details.

How to make Choto Alur Dom – Ingredients list

  • Baby Potatoes – Boiled and Peeled
  • Mustard Oil
  • Tomatoes
  • Ginger
  • Powdered Spices like Cumin Powder, Coriander Powder, Turmeric Powder, Red Chili Powder, Hing or Asafoetida
  • Whole spices like Bay Leaf, Cumin Seeds
  • Garam Masala Powder
  • Fresh Coriander Leaves – for garnish – optional
  • White Vinegar – optional

Step-by-step instruction of how to make Niramish Alur Dom using Choto Alu or Baby Potatoes in Bengali style

How to prep the Baby Potatoes

  • First, we will begin with prepping the baby potatoes. Pressure cook them or boil them in a pot of water with some salt till they are tender in the centre. If you are using a pressure cooker, then be very careful. Since they are small, they cook very fast. Perhaps allow it to whistle 2-3 times and then turn off the heat. As the cooker depressurizes, open and check if the potatoes are done using a knife. If it passes through smoothly, it’s ok. Otherwise, let it whistle a couple more time
  • Once done, take them out in a colander or sieve and allow them to cool down completely
  • Next comes the most tedious job of peeling them. Get everybody involved, let this be a family activity if you are cooking with a bunch of small (but cute) potatoes.
  • Once done, prick them using a fork. Since we will be cooking them whole, this would allow them to soak up all the flavours
  • Heat some mustard oil in a non-stick pan and drop these boiled potatoes in. Sprinkle some turmeric powder and give them a good toss till they get a crispy texture on the outside. This would take somewhere around- minutes on medium heat. Once they are ready, take them out and keep them aside

How to make the Alur Dom using the prepped Baby Potatoes

  • Add some more oil (if needed) and temper it with Asafoetida or Hing, Bay Leaf and Cumin Seeds. Allow the seeds to splutter on medium heat
  • Meanwhile, dissolve the dry spices along with grated ginger and very little water to form a slurry
  • Add the Tomato Puree in the tempered oil and fry till it reduces and its water is gone 
  • Season it with salt as per your taste and add the soaked spices. Fry it till everything is mixed well
  • Add 1/2 cup water, chopped green chilli along with the fried baby potatoes. Mix everything well. Let the spice mix coat the potatoes uniformly
  • Add chopped coriander leaves. Mix everything well and reduce the water if you would like it dry or keep it just as it is. Finish with the vinegar before turning the heat off
  • Serve it with luchis or paranthas

This niramish style of cooking Bengali alur dom is most convenient and delicious. It may look fiery red and rich, but it is pretty light on the tummy as it includes absolutely bare minimum of spices. Coriander powder, hing or asafoetida and coriander leaves, all these spices are quite known for the cooling effect on our body.

How to serve this Bengali Dum Aloo using Baby Potatoes recipe?

The classic combination calls for luchi and a side of cholar dal or Bengali chana dal to go with this kosha aloo dum. But you can also serve it with some porotas or paranthas, as well as, rotis.

Rice lovers can definitely enjoy this alur dom er recipe with some classic basanti pulao or niramish Bengali fried rice.

Few more Bengali Niramish Aloo or Potato recipes for you –

Have you tried this recipe? I would love to hear about it.
Tag me on Instagram @priyankabhattacharya.sa or Facebook @hashdiaries and I will share it further.

Choto Alur Dom Recipe | Bengali Baby Potato Curry
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 

This baby potato or choto alur dom is a grand recipe in its own ways. On one side it is a simple recipe that calls for absolutely pantry staple ingredients, yet this choto alur dom only seldom makes an appearance on the everyday menu. The preparation of these baby potatoes may look elaborate, but in the end, it is absolutely delightful to have these curried small potatoes served with luchis or porotas.

Course: Main Course
Cuisine: Bengali
Keyword: Bengali Vegetarian Recipes, Gluten Free Recipes, Potato Recipes, Vegan Recipes, vegetarian recipes
Servings: 2 people
Author: Priyanka
Ingredients
  • 250 gms Baby Potatoes
  • 2 Tomatoes Medium-Pureed
  • 1 tbsp Ginger paste
  • 1/4 tsp Cumin Seeds
  • 1 Bay Leaf
  • A pinch of Asafoetida or Hing
  • Salt To Taste
  • 1/4 tsp Turmeric Powder
  • 1/2 tsp Kashmiri Mirch Powder
  • 1/2 tsp Garam Masala Powder
  • 1 tsp Coriander Powder
  • 3/4 tsp Cumin Powder
  • 1 Green Chili Finely Chopped
  • Chopped Coriander Leaves to Garnish
  • 1 tsp Vinegar
  • 3 tbsp Mustard Oil
Instructions
  1. First, we will begin with prepping the baby potatoes. Pressure cook them or boil them in a pot of water with some salt till they are tender in the centre.

  2. Once done, take them out in a colander or sieve and allow them to cool down completely

    Next comes the most tedious job of peeling them. Get everybody involved, let this be a family activity if you are cooking with a bunch of small (but cute) potatoes.

  3. Once done, prick them using a fork. Since we will be cooking them whole, this would allow them to soak up all the flavours

  4. Heat some mustard oil in a non-stick pan and drop these boiled potatoes in. Sprinkle some turmeric powder and give them a good toss till they get a crispy texture on the outside. This would take somewhere around- minutes on medium heat. Once they are ready, take them out and keep them aside

  5. Add some more oil (if needed) and temper it with Asafoetida or Hing, Bay Leaf and Cumin Seeds. Allow the seeds to splutter on medium heat

  6. Meanwhile, dissolve the dry spices along with grated ginger and very little water to form a slurry

  7. Add the Tomato Puree in the tempered oil and fry till it reduces and its water is gone 

  8. Season it with salt as per your taste and add the soaked spices. Fry it till everything is mixed well

  9. Add 1/2 cup water, chopped green chilli along with the fried baby potatoes. Mix everything well. Let the spice mix coat the potatoes uniformly

  10. Add chopped coriander leaves. Mix everything well and reduce the water if you would like it dry or keep it just as it is. Finish with the vinegar before turning the heat off

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