Sada Aloor Dum | White Dum Aloo Bengali style
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.
- Author: Debjani Chatterjee Alam
- Prep Time: 10min
- Cook Time: 30min
- Total Time: 40 minutes
- Yield: 4 Portions 1x
- Category: Side Dish
- Method: Cooking
- Cuisine: Bengali
- Diet: Vegetarian
- 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
- 1/2 Tsp. Asafoetida aka Hing
- 2 Black Cardamom
- 3 Bay leafs
- 2 inches Cinnamon stick
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 1/2 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.
- 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.
- 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
Keywords: Sada aloor Dum recipe, Bengali white Aloor dum recipe, sada alur dom recipe, niramish aloor dum recipe,. debjanir rannaghar
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