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.

5 from 1 vote

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Course: Side Dish

Cuisine: Bengali

Keyword: Bengali white Aloor dum recipe, Debjanir Rannaghar, niramish aloor dum recipe, Sada aloor Dum recipe, sada alur dom recipe

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: Portions

Calories: 349kcal

Cost: Rs 250

Get Recipe Ingredients

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.

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.

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.