Bengali Niramish Aloo Dum

Bengali Niramish Aloor Dom/Dum is spicy, aromatic potato curry for your vegetarian menu, this recipe is a part sattvic diet(Niramish), that means no onion and garlic added to the dish. Whether you are vegetarian or trying to include more meatless or vegetarian meals on your weekly meal plan, this recipe is a keeper.

Niramis Aloo Dum - recipe by Foodies' Hut

 

The best part?
You can enjoy the dish with, Luchi, Paratha, Basanti Pulao, simple handmade Roti, Karaishutir Kochuri, I can go on and on! 

This can be accompanied in lunch thali for meatless Monday! Like below with Masala Dalia, baby cucumber, sweet berry truss tomato and red kidney bean salad! A soul satisfying meal packed with flavors and colors!

Niramish Aloor Dum - recipe by Foodie's Hut

You know me, I love my prep ahead dishes, I make them once in a week and eat twice, thrice throughout the week, and this dish is one of them.
Do you like recipes like this? then make a big batch of this.

Here is my Bengali Aloor Dom recipe, I hope you love this recipe as much as I do, and when you recreate, don't forget to tag me #foodieshut!
Happy cooking 🙂

Serves: 2
Prep time: 35 minutes
Cook time: 15 minutes

Ingredients:

  • 6 small potatoes, boiled with Salt and Turmeric powder, Cut into halves ( preferred 10 baby potatoes)
  • 2-3 tbsp. mustard oil
  • ½ tsp ghee
  • Salt & sugar to taste

For Sauce/ Gravy:

  • ½ tsp ginger paste
  • 1-2 tsp tomato paste
  • 1 tsp cumin powder
  • 1 tsp turmeric powder
  • ¼ tsp red chilli powder (according to taste)
  • ½ tsp Kashmiri red chilli powder
  • 2-3 tbsp. mustard oil
  • ½ tsp ghee
  • Salt & sugar to taste

For Tempering:

  • 2-3 green cardamom
  • 1-2 bay leaves
  • 1 dry red chilli
  • Cinnamon stick
  • Pinch of hing (Asafoetida)

Process:

  1. In a mixing bowl, add ginger paste, tomato paste, ground red chilli, ground cumin, ground turmeric, half of oil, salt to taste boiled potatoes and mix well. After that cover with plastic wrap, allow to marinate for at least 30 minutes.
  2. Heat rest of the Oil, over medium high heat.
  3. Add pinch of Sugar, stir until sugar is dissolved.

Note: This process help to develop good color into the curry.

  1. Add all tempering, stir for 5 to 10 seconds to release flavor from whole spices.
  2. Add marinated Potatoes, cook over high heat for few minutes, then bring temperature up to lowest point of the stove, add little bit water, cover and allow spices to cook (this process call kasano or bhuna) for 4-5 minutes or until oil releasing from mixture.
  3. Add ½ cup to 1 cup of water for gravy, add Ghee, cover again and allow everything to cook gently for just few minutes, add chopped cilantro or coriander leaves
  4. Cover with lid and remove from heat. Also give little bit standing time to set everything before serve.

 

Enjoy with any type of Bread !!!

Recipe by : Shyamali Sinha

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