Niramish Aloo Dum Recipe
This Niramish Aloo Dum recipe is perfect for festivals as it is made without onion and garlic, still is loaded with lots of flavor. This is usually served with Radhaballavi or Stuffed Chana Daal Poori and is undoubtedly the favorite breakfast of a typical Bengali Household. This mouth watering delicacy found its way to the heart of many people just like me who despite not being a Bengali love this lip smacking aloo dum. You will find this combo mainly made during Pujas and other functions in many Bengali households.
Ingredients
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6 Potatoes (Aloo)
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1 teaspoon Cumin seeds (Jeera)
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2 Dry Red Chillies
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1 teaspoon Dry ginger powder
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1/2 teaspoon Turmeric powder (Haldi)
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1 teaspoon Red Chilli powder
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1/2 teaspoon Garam masala powder
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1 teaspoon Asafoetida (hing)
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Few Coriander (Dhania) Leaves
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for garnishing
Instructions
Step 1
To begin making the Niramish Aloo Dum, wash, boil, peel and coarsely mash the potatoes so that large chunks remain intact
Step 2
Make a paste of the dry ginger powder, turmeric powder, red chili powder, garam masala powder with the help of a little water
Step 3
Heat oil in a wok/kadhai
Step 4
Add dry red chilli and cumin seeds
Step 5
Once it starts to splutter add the hing and turn off the gas
Step 6
Add the masala paste and stir well and now turn on the gas and add the mashed potato along with salt to it
Step 7
Saute for 1 minute and then add water as require for the gravy
Step 8
Let it boil
Step 9
Cover and cook on simmer for 5 to 6 minutes or till the desired consistency of the gravy have reached
Step 10
Serve Niramish Aloo Dum along with Bengali Luchi for a weekend lunch