Hing dea Aloor Dum / Hingwale Dum Aloo (Bengali Style Potato Curry with Asafetida)

‘Hing dea Aloor Dum’ is very similar to Niramish Aloor Dum only there is a difference in the proportion of spices in it. To get a better flavor and aroma I use the freshly roaster masala powder. You can always use packaged spice powder. I served this potato curry with some crispy fried flat bread or ‘Tikona Parota’. Hope you like this verson of ‘Aloor Dum’. Here goes the recipe.



  • 600 grams Potatoes – (Small – boiled)
  • ¾ cup Tomato – (Chopped)
  • 1 ½ tsps Ginger Paste
  • ½ tsp Turmeric Powder
  • 4 Dry whole Red Chilli
  • ½ tsp Coriander Seed
  • ¾ tsp Cumin Seed
  • ½ tsp Fennel Seeds
  • ½ tsp Garam Masala Powder
  • ¼ tsp Hing or Asafetida
  • 2 no Bay Leaf
  • ¼ cup Mustard Oil
  • 1 tsp Sugar
  • Salt – As required
  • 1 tsp Ghee – (Optional)


  1. Rinse the potatoes very well. Cut them in halves or in quarters depending on their size.
  2. Then parboil the potatoes in a steamer or pressure cooker. Once the potatoes are parboiled/half cooked, let them cool. Then remove the skin.
  3. In a pan dry roast ½ tsp coriander seeds, ½ tsp cumin powder, ½ tsp fennel powder and 2 red whole chillies. Roast them till exudes aroma. Let them cool and then grind them in smooth powder.
  4. Heat the mustard oil in a pan. Fry the potatoes till light golden. Drain and keep aside.
  5. In the same oil, temper the oil with 2 red whole chillies, bay leaf, rest the of cumin seeds and asafetida till fragrant for a few seconds.
  6. Add the ginger paste and chopped tomatoes. Sauté till oil starts to leave from the masala.
  7. Then add the sautéed potatoes, turmeric powder and roasted the freshly ground masala powder and stir till the masala coats the potatoes well.
  8. Add sugar and adjust salt.
  9. Add 1 cup water and simmer on a low flame till the water almost dries up and the gravy has coated the potatoes well.
  10. Add garam masala powder.
  11. When serving add a teaspoon of ghee on the Hing dea Aloor Dum. Serve with ‘Taler Luchi’ or luchi or ‘Tikona Parota’ or ‘Koraishutir Kochuri’.



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