Brothy Baby Potato Dum (Jhol Jhol Notun Alur Dom)

This version of alu dum (alur dom in Bengali) is for wintry times when the baby potatoes flood the market and mucous clogs your throat and nasal passages. This broth then tastes heavenly. However, we love it so much that we make it with regular potatoes too. Depending on the size of the potato, we either dice it into half or quarter.



  • Baby Potatoes (say about 12 pieces — boiled well and peeled)
  • Tomato (2/3)
  • Turmeric powder
  • Salt to taste
  • Hing (Asafoetida)
  • Finely chopped coriander leaves
  • A little ginger paste
  • Finely chopped garlic
  • Just a hint of sugar to balance the taste
  • Cooking oil
  • Green Chillies and/ or dried red chillies and/or chilli powder




  • Boil the potatoes well. Add a little salt to the water while boiling. Once done, let it cool a little and then peel the potatoes.
  • Now heat oil in a pan. Smear the potatoes with turmeric and salt and fry the potatoes till golden on all sides.
  • Now temper the oil with asafoetida (hing) – mind you, the potatoes are there in the pan.
  • Add tomatoes to the pan (about 2 medium tomatoes for about 12 pieces of potatoes).
  • Now add the garlic, ginger and the chillies. Adjust salt to taste. Cook till the tomatoes are pureed and the oil separates from the salt. Add a bit of sugar.
  • Now add sufficient warm water for the broth, chopped coriander leaves and cover to let it all cook together.
  • Once it comes to a boil and the broth reaches your desired consistency, remove from heat.
  • Serve with bread or chapati.

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