Calcutta Bungalow | Cooking Sessions | Episode 1: Aloo Dum

Aloo Dum is one of those dishes that speaks to the heart of Bengali home cooking-simple, soulful, and all about layering flavours. While wandering Kolkata’s streets, I saw it everywhere, from roadside stalls to family kitchens, always made with a deep sense of tradition. The magic? It’s in the mustard oil, the gentle tempering of spices, and the way the potatoes soak up every bit of that rich, aromatic sauce. This version is straight from my rooftop sessions at Calcutta Bungalow, where I took inspiration from the city’s love for bold, balanced flavours. It’s a dish that’s easy to make, but packed with the warmth and depth that makes Bengali food so special.
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Aloo Dum - My Take on a Bengali Classic
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Ingredients:
500g baby potatoes (boiled & peeled)
2 tbsp mustard oil
1 bay leaf
1-2 dried red chilies
3-4 green cardamom pods
1 small cinnamon stick
1 medium onion (finely chopped)
1 tbsp ginger-garlic paste
1 tsp turmeric powder
1 tsp red chilli powder (adjust to taste)
1 tsp cumin powder
1 tsp coriander powder
1 tbsp ghee
Salt to taste
1 cup water (adjust as needed)
Fresh coriander (chopped, for garnish)
Method (As I Did in the Video)
1.Tempering the Spices
Heat mustard oil in a pan until it reaches the smoking point. Drop in the bay leaf, dried chilies, cardamom pods, and a cinnamon stick. Let them sizzle for a few seconds to release their fragrance.
2.Building the Base
Add chopped onions and cook them down until golden brown. Stir in the ginger-garlic paste and let it fry until the raw smell disappears.
3.Spicing Things Up
Toss in the turmeric, red chili, cumin, and coriander powder. Stir well, allowing the spices to toast slightly.
4.Bringing in the Potatoes
Add the boiled potatoes and stir to coat them in the aromatic spice mix. Let them cook for a minute, absorbing the flavours.
5.Simmering for Depth
Pour in a cup of water, season with salt, and let everything simmer gently. The sauce should reduce to a rich, thick coating for the potatoes.
6.The Final Touch
Stir in a spoonful of ghee for richness. Sprinkle fresh coriander over the top.
7.Serving It Up
Traditionally, this is served with puri (fried bread) or steamed rice, making for a simple yet comforting meal.
This dish was one of my favourite discoveries in Kolkata-humble, packed with flavour, and made with ingredients that tell a story. Simple, home-style cooking at its best!
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