Niramish Aloor Dum (Bengali Style Potato Curry)

‘Niramish Aloor Dum’ or Bengali Style Dum Aloo recipe is pretty much like the way other dum aloos are made except it is a no onion and no garlic recipe. This recipe is mainly used while making ‘Bhog’ at the time of Durga Puja, Lakshmi Puja or any other such occasions. This is a very basic recipe. You can always add and alter spices according to your choice.

Here I have used baby potatoes but you can substitute them with regular potatoes as well. The potatoes are parboiled and then fried in mustard oil. It’s best to have Niramish Aloor Dum with ‘Luchi’ or ‘Koraishutir Kochuri’. They are like a perfect match made for each other. You can always serve this with ‘Bengali Style Vegetable Fried Rice’ or ‘Basanti Pulao’ too. Last and not the least it’s our everyday chapatis or rotis that can also go well with this Aloor Dum.

  • Servings: 6-serving
  • Time: 30 mins
  • Difficulty: easy
  • Print

Summary

  • Cuisine: bengali
  • Course: side dish
  • Preparation Time: 10 mins
  • Cooking Time: 20 mins

Ingredients

600 grams Baby Potatoes – (You can use regular potatoes)
¼ cup Green Peas – (optional)
1 Tomato – Large (Chopped)
1 ½ tsps Ginger Paste
½ tsp Turmeric Powder
¾ tsp Red Chilli Powder
½ tsp Coriander Powder
½ tsp Cumin Powder
½ tsp Garam Masala Powder
½ tsp Cumin Seed
2 no Bay Leaf
2 – 3 no Green Chillie
¼ cup Mustard Oil
1 tsp Sugar
Salt – As required
For Garnish
1 – 2 tsps Ghee or Clarified Butter
2 Tbsps Coriander Leaf – (Chopped)

Steps

  1. Rinse the potatoes very well. If using regular potatoes then 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 peels.
  3. Heat the mustard oil in a pan. Fry the potatoes till light golden. Drain and keep aside.
  4. In the same oil, fry the bay leaf and cumin seeds till fragrant for a few seconds.
  5. Add the ginger paste and chopped tomatoes. Sauté till oil starts to leave from the masala.
  6. Add turmeric powder, red chili powder, cumin powder, coriander power, salt and sugar. Sauté till oil seperates.
  7. Then add the sautéed potatoes, green peas & green chillies 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 Niramish Aloor Dum. Serve with Luchi or Koraishutir Kochuri.

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