Home » Recipe » by Diet » Vegetarian » Bengali Niramish Aloor Dum

Bengali Niramish Aloor Dum

by Shyamali Sinha

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

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 flavours and colours!

Niramish-Aloor-Dum

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 🙂

Bengali Niramish Aloor Dum recipe by Foodie's Hut

Bengali Niramish Aloo Dum

Bengali Niramish Aloor Dum recipe is a part sattvic diet(Niramish), that means no onion and garlic added to the dish. This is a spicy, aromatic potato curry for your vegetarian… Print
Serves: 2 Prep Time: Cooking Time:
Rating: 4.5/5
( 2 voted )

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)

Instructions

  1. In a mixing bowl, add ginger paste, tomato paste, ground red chilli, ground cumin, ground turmeric, half of the oil, salt to taste boiled potatoes and mix well. After that cover with plastic wrap, allow marinating for at least 30 minutes.
  2. Heat rest of the Oil, over medium-high heat.
  3. Add a pinch of Sugar, stir until sugar is dissolved. (Note: This process helps to develop good color into the curry.) 
  4. Add all tempering, stir for 5 to 10 seconds to release flavor from whole spices.
  5. 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 Koshano or bhuna) for 4-5 minutes or until oil releasing from mixture.
  6. Add ½ cup to 1 cup of water for gravy, add Ghee, cover again and allow everything to cook gently for just a few minutes, add chopped cilantro or coriander leaves
  7. Cover with lid and remove from heat. Also, give a little bit standing time to set everything before serve.

Notes

Enjoy this aloo dum with any type of Bread!

You may also like

Leave a Reply

avatar
500
  Subscribe  
Notify of

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More