Niramish Aloor Dum

Niramish Aloor Dum/ Bengali Dum Aloo

Today I will share a side dish, Niramish Aloor Dum/ Bengali Dum Aloo; which has no garlic, no onion, and can go well with poori, Radhaballavi, paratha, and even niramish Bhoger khichuri. Though it has many variations, I will make it in a very simple way and using very less spices.

Equipment used

1. Pressure cooker
2. Blender
3. Frying pan
4. Spatula

Ingredients

1. Potato (medium size)-7
2. Tomato-1
3. Ginger paste-1 tbsp
4. Powder of whole spices (green cardamom-2, cloves-5, cinnamon stick-1 inch, bay leaves-2, and peppercorns-10)-1/4 tbsp
5. Turmeric powder-1 tbsp
6. Roasted cumin- coriander powder-1 tbsp
7. Red chili powder-1/2 tbsp
8. Oil-2 tbsp
9. Salt to taste
10. Coriander leaves to garnish

How to make Niramish Aloor Dum/ Bengali Dum Aloo

Wash 6-7 potatoes and put them in the pressure cooker, and go for 2 whistles in medium flame

Wait to release the pressure and then open the lid of the cooker and start peeling the potatoes.

Now cut them in two halves and keep aside

Cut the tomato into two halves and put it into the grinder jar and make a coarse paste

Now heat oil in a frying pan

Add cumin and red chili for tempering

As they splutter and sizzle add the boiled potatoes and sauté them for a minute or till the color changes to light brown

• Add the ginger-garlic paste and saute them

Now add the tomato paste and mix them nicely

Add turmeric powder and salt

Now add the Powder of whole spices

Also, add the roasted cumin and coriander powder

Stir them till the raw smell of the spices go off( it takes around 2-3 minutes in medium flame)

Add little water and mix them

Now add red chili powder and mix them, and cook for 1 more minute, and then turn off the flame

Transfer them to a serving plate and serve hot with Radhaballavi or poori.

Niramish Aloor Dum

Today I will share a side dish, Niramish AloorDum/ Bengali Dum Aloo; which has no garlic, no onion, and can go well withpoori, Radhaballavi, paratha and even niramish Bhoger khichuri. Though it hasmany variations, but I will make it in a very simple way and with using veryless spices.

 

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 18 minutes mins

Total Time 28 minutes mins

Course Side Dish

Cuisine Bengali, Indian

Servings 4

Calories

Equipment

• pressure cooker
• blender
• Spatula
• A kadai or a fry pan

Ingredients

  

• 7 Potato
• 1 tomato
• 1  ginger-garlic paste
• 1/4 Powder of whole spices (greencardamom-2, cloves-5, cinnamon stick-1 inch, bay leaves-2, andpeppercorns-10)-1/4 tbsp
• 1  turmeric powder
• 1 roasted cumin- coriander powder
• 1/2 red chili powder
• 2 oil
• salt
• coriander leaves

Instructions

 

• Wash 6-7 potatoes and put them in the pressure cooker,and go for 2 whistles in medium flame
• Wait to release the pressure and then open the lid ofthe cooker and start peeling the potatoes.
• Now cut them in two halves and keep aside
• Cut tomato in two halves and put it into the grinderjar and make a coarse paste
• Now heat oil in a frying pan
• Add cumin and red chili for tempering
• As they splutter and sizzle add theboiled potatoes and sauté them for a minute or till the color changes to lightbrown
• Add the ginger-garlic paste and saute them
• Now add the tomato paste and mixthem nicely
• Add turmeric powder and salt
• Now add the Powderof whole spices
• Also add the roastedcumin and coriander powder
• Stir them till the raw smell of the spices gooff( it takes around 2-3 minutes in medium flame)
• Add little water and mix them
• Now add red chili powder and mix them, and cookfor 1 more minute, and then turn off the flame
• Transfer them to a serving plate and serve hotwith Radhaballavi or poori.

Video