This Bengali Sada Aloor Dum aka White Dum aloo is easy to cook and perfect for an SOS dinner. Easy to cook; a few easily available ingredients and voila! Did I mention this is a no onion no garlic Dum Aloo Recipe?
Jump to:
- Niramish Alur Dum, not the regular one!
- Bengali Sada Aloor Dum is not Kashmiri Aloo Dum!
- What makes Sada Aloo Dum different?
- Frequently Asked Questions about Bengali Sada Aloor Dum
- Recipe Card
- Pairing
- Easy Veg Recipes
- Have you tried the Bengali Sada Aloo'r Dum recipe from Debjanir Rannaghar!
- Here's the Bengali Dum Aloo with white gravy Recipe Pin for your Pinterest Board!
Niramish Alur Dum, not the regular one!
Sada Aloor Dum used to be a treat at home mostly on Saturday nights. A no onion no garlic White dum aloo cooked in Bengali style is a bit different from our regular Bangali Alur Dum for sure. Maa used to cook this, especially during the marriage season whenever we had to miss a Biye Bari treat. This particular Dum Aloo is a Bengali marriage feast special, especially as part of the vegetarian feast.
I, Mehebub, and Pasta are not typically veg food-loving clans. We love a small portion of this and that however complete vegetarian spread is not typically our thing unless my or mehebub's parents are visiting our place. My parents visited our place last week. They prefer plain vegetarian food at least twice a week including Saturdays. Needless to say, I was cooking a lot of veg food (no onion no garlic mostly). While doing so, Baba requested me to cook Sada Aloor Dum. I realized then that I have not posted this simple recipe here so far!
Bengali Sada Aloor Dum is not Kashmiri Aloo Dum!
Well, the story of Kashmiri Aloor Dum served in the Bengali feast is a hilarious one. I will share that separately. For now, I must mention though the gravies are look-alike, Bengali Niramish Sada Aloor Dum and Bongo-fied Kashmiri Aloor Dum are different.
Alu'r dum needs no further introduction I suppose. It is a famous Bengali delicacy and the bong version of the famous Dum Aloo. However, there are various recipes available for Bengali Alu Dum. In fact, different types are available too. Notun Aloor Dum is completely different from bongo-fied Kashmiri alu'r dum and Sada alu'r dum is different from the other two. Here in this recipe, we make a subtle white gravy and then we slow-cook the potatoes in this gravy.
What makes Sada Aloo Dum different?
Well, the gravy makes it different. I have seen maa using a mixture of Til aka White Sesame seed, Cashewnut, and also hung curd while making White Dum Aloo. Very limited use of spices to make the gravy white and last but not least boiled potatoes. A simple no onion no garlic dum aloo with nice white color makes it different.
I follow Maa's recipe for this delicacy. Hence, I skip tomatoes, onions, and garlic. Instead, I use a mixture of Sesame seed, cashew nuts, and green chilies along with hung curd, asafoetida, ginger paste, and also a dash of ghee and Bengali gorom moshla.
Frequently Asked Questions about Bengali Sada Aloor Dum
No. I use normal potatoes as well as baby potatoes based on availability.
Onion and garlic are optional. I have grown up eating the no onion no garlic version and I prefer it without the flavors of onion and garlic.
For sure you can. Skip any ingredient you are not allowed to it.
You can substitute Cashewnuts with Almonds or also with Magaz seeds (melon seed). However, the gravy tastes great if cashew nuts are used.
Ideally no. Tomatoes will make the gravy reddish in color and Sada aloor dum calls for a white color. Use curd or yogurt or at least a combination of coconut milk and tamarind paste.
Recipe Card
Sada Aloor Dum | White Dum Aloo Bengali style
- Total Time: 40 minutes
- Yield: 4 Portions 1x
- Diet: Vegetarian
Description
Sada Aloor Dum is a no onion no garlic subtle Bengali Potato curry aka dum aloo with white gravy prepared with sesame seed and cashew nuts.
Ingredients
- 500g Potatoes
- 2 Tbsp. Ginger Paste
- 2 Green Chillies
- 2 Tbsp. Vegetable Oil
- 1 Tbsp. Ghee
- 1 Tsp. Salt
- 1 Tsp. Sugar
- 1 tsp. White Pepper Powder
- 1 Tsp. Bengali Garam Masala
- 150 ml Hung Curd or Plain Yogurt
To make the paste
- 25g Sesame Seed aka Til
- 25g Cashew nuts
- 25g Poppyseed aka Posto
- 2 Green Chillies
Tempering
- ½ Tsp. Asafoetida aka Hing
- 2 Black Cardamom
- 3 Bay leafs
- 2 inches Cinnamon stick
Instructions
Boiling the Potatoes for Dum aloo
- If using medium size potatoes cut those into halves; if using big potatoes, cut those into 4 pieces each and if using baby potatoes do not cut those.
- Do not peel the skin of the potatoes however wash those properly.
- Take potatoes along with ½ Tsp. salt in a pressure cooker and cook on medium flame till the pressure cooker releases pressure two times (two whistles).
- Open the lid once the pressure drops completely.
- Discard the water and soak the potatoes in water at room temperature for a while.
- Peel the skin and discard those.
- Use a fork and prick on the potatoes.
Making paste for white gravy
- Make this paste while you are boiling the potatoes.
- Soak Sesame seed, Poppyseed, and Cashew nuts in hot water for 10 minutes.
- Discard the water and along with 2 green chilies make a smooth paste of the seeds and nuts.
- You can increase the number of chilies if you wish.
Making Sada Aloo'r Dum
- Now heat vegetable oil in a pan.
- Temper the oil with Asafoetida, bay leaves, black cardamom, and also cinnamon sticks.
- Once the spices emit aroma add the white paste and keep cooking on low flame for 5 minutes.
- Stir continuously.
- After 5 minutes add ginger paste and mix well.
- At this point add two green chilies (or more).
- Cook till the raw aroma of the seeds and nuts is not there completely. This should take 2 more minutes.
- Now add hung curd or plain yogurt and mix again.
- Cook for 3 minutes on low flame.
- Now add Salt, Sugar, and also white pepper powder.
- Cook for a few minutes. The oil will start floating on the top.
- Mix well and add 2 cups of water.
- Add boiled potatoes and cover with a lid.
- Cook on low flame for 10 minutes.
- Once done, add Ghee and Bengali Garam masala as well and mix lightly.
- Serve it hot with Roti/ Paratha/ Luchi/ Poori.
Notes
- The Aloo'r Dum should have white color and hence do not fry the spices much to keep the color.
- I do not like adding extra spices while cooking this. I skip Garlic as well. This should be subtle and creamy.
- Instead of Cashew nuts, you can use Melon seed however, Kaju bata makes it more flavorful.
- You can add 1 Tbsp. Tamarind Pulp for extra tanginess which I skipped.
- Prep Time: 10min
- Cook Time: 30min
- Category: Side Dish
- Method: Cooking
- Cuisine: Bengali
Nutrition
- Serving Size: 125g
- Calories: 349
- Sugar: 5.6g
- Sodium: 619mg
- Fat: 23.1g
- Saturated Fat: 5.6g
- Carbohydrates: 29.9g
- Fiber: 4.8g
- Protein: 7g
- Cholesterol: 11mg
Pairing
These are my favorite dishes to serve with Sada Alu'r Dum:
Easy Veg Recipes
- Narkel Doodh Pulao (also known as Bengali coconut milk pulao)
- Bengali Veg Daal | Picnic Special Vegetable Daal | Shobji Diye Moong Dal | Yellow Split Pea cooked with Veggies
- Mochar Ghonto Narkel ar Bhaja Bori diye (also known as Bengali Banana Blossom Curry)
- Labra (also known as Bengali Labra Tarkari)
- Begun Pora
- Chanar Dalna (also known as Bengali Cottage Cheese and Potato Curry)
- Paneer er Dalna (also known as Niramish Paneer Er Torkari)
- Lau Shaker Chorchori (also known as Bengali Vegetarian Mishmash with Bottle Gourd Greens)
- Pat Shaker Jhol (also known as Pat Patar Jhol)
- Palong Shaker Ghonto
- Shukto a Bengali delicacy (also known as Bengali Mix-veg Shukto Recipe)
- Masoor Dal Bhorta
- Phulkopir Singara (also known as Kolkata style Fulkopir Shingara)
- Phulkopir Roast (also known as Bengali Roasted Cauliflower)
Have you tried the Bengali Sada Aloo'r Dum recipe from Debjanir Rannaghar!
I would love to see a picture if you are making it following my recipe. You can share here at dolonchttrj@gmail.com. You can use my hashtag #debjanirrannaghar and share it through Instagram as well. and in addition, you can tag me at @foodofdebjani.
Here's the Bengali Dum Aloo with white gravy Recipe Pin for your Pinterest Board!
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
Sagarik Ghosh says
Very easy and tasty