Niramish Aloo Dum (No Onion No Garlic)
Niramish Aloo Dum is a traditional, No Onion No garlic and a favourite Aloo/Aloo'r Dum recipe of the Bengalis from India using baby potatoes.
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Ingredients
Ingredients for Bengali Garam Masala:
- 35-40 pieces 7 grams of Whole Cardamom
- 15-20 pieces 2 grams of Cloves
- 1 inch 2 grams of Whole Cinnamon
Ingredients for Niramish Aloor Dum
- 350-400 grams Baby Potatoes
- ¼ Cup of Green peas Boiled
- 2 tablespoon Mustard oil
- 1 piece of dry red chilly
- 1 bay leaf
- 2 cloves
- 2 cardamom
- ¼ inch cinnamon
- 1 teaspoon cumin seeds
- ¼ teaspoon Hing Asafoetida (Please see notes for Gluten Free)
- ½ Teaspoon Red chilli powder
- ½ teaspoon Turmeric Powder
- 1 teaspoon Cumin powder
- 1.5 teaspoon of Coriander powder
- ½ teaspoon of Amchur Powder Dry mango powder
- ¼ teaspoon of Kala Namak Black salt
- ½ teaspoon of Dry fenugreek leaves
- ½ teaspoon sugar
- 1 tablespoon of ginger paste
- 1 green chilli
- 3 tablespoon of Yogurt
- 1 tablespoon of Cashew powder
- Salt
- ¼ teaspoon bengali garam masala powder
- 1 tablespoon Ghee (Clarified Butter)
- 2 cup Water (More or less might be required)
Instructions
Preparation of Bengali Garam Masala
- Dry roast the ingredients in a heavy pan
- Once cool, grind it to a fine powder
- Store it in an airtight container and use it as required.
Preparation for Niramish Aloo Dum
- First make the garam masala and keep it ready.
- Second make a paste of cumin powder, coriander powder, amchur, black salt and ginger along with 2-3 tablespoon of water
- Wash and keep the potatoes ready. If you are cutting the potatoes cut and keep it in water. One can peel the skin of potatoes or use as is.
- Boil the Green peas and keep it ready.
- Now in a pan or a wok, add in the mustard oil.
- Once the oil comes to smoking hot, add in the dry red chilly, bay, cinnamon, clove, cumin seeds and asafoetida. Stir fry the masalas for 10-15 secs.
- Now add in the turmeric powder and red chilli powder and stir again for a few seconds. Careful not to burn the masala.
- Add the masala paste and green chilly to it and let this fry for 3-4 minutes until you see it starts releasing oil and is well cooked.
- Add in the yogurt and keep on stirring until well incorporated and the masala is cooked.
- Now, add the potatoes, and coat them well with the masala. Let this cook on slow for 5 mins.
- Add about 1 to 1.5 cups of water. Crush the kasuri methi lightly in your palms and add it to this.
- Mix everything and cook on medium until the potatoes are cooked. It would take around 20-25 minutes.
- I like it a bit thick and hence I have added less water, but one can add more if required.
- Once the potatoes are done, add in the cashew nut powder, cooked peas. Switch off and add the ghee and garam masala. Let the curry rest for 5-10 minutes. Serve it with bread of your choice.
Notes
- 1 teaspoon = 5 ml, 1 tablespoon=15 ml, 1 Cup=235 ml
- Asafoetida (Hing) powder available in shops contains wheat and is not gluten free. Gluten intolerant people can either skip completely or opt for Gluten Free Asafoetida (Hing)
- One can add red chilli powder and turmeric powder in the paste itself. Adding it to the oil directly will impart colour to the dish.
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Disclaimer:
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only.
It varies depending upon the product types or brands.