Niramish  Aloo  Dom / Notun  Aloor  Dom / Dum Aloo Bengali Style / Dum Aloo without onion and garlic / Dum Aloo recipe

Niramish Aloo Dom / Notun Aloor Dom / Dum Aloo Bengali Style / Dum Aloo without onion and garlic / Dum Aloo recipe

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One of the favorite breakfasts of any true bong at heart is definitely without any debate “ Luchi Aloo Dom”. This is a classic Bengali breakfast be it any day festive or non-festive, we Bengali’s don’t need any special day to enjoy the food I must admit…
Luchi means a Bengali style of poori or deep-fried and puffed up flatbread made out of all-purpose flour and Aloo Dum is made out of small baby potatoes using mustard oil and Bengali spices. This is a perfect combo for breakfast to be enjoyed on any Sunday morning in the loving company of all the family members and loved ones, nothing can be more soul-satisfying than this.

dum aloo1

When Notun (new) Aloo (potatoes) arrive in the winter season it’s a must to make Aloo dom , it can be made with onion and garlic as I have shared the recipe earlier on my blog of “Dum Aloo Bengali style”, (for recipe click here) and today I would be sharing the recipe of “ Niramish Aloor Dom” which is dum aloo without onion and garlic. This is much lighter to the stomach but not compromising on the taste, and as it’s a satvik version so it’s a perfect dish to enjoy during fasting also. I have used new baby potatoes in this dish as they were in season, but it can be made with bigger potatoes too, boiled and cut into big cubes the taste will remain the same only the looks would differ.

There are many variations of Dum Aloo in different states of India like “Kashmiri Dum Aloo”, “Punjabi Dum Aloo”, “Banarasi Dum Aloo”, etc but now do try this variation of “Bengali Niramish Aloor Dom”, and you will surely enjoy it …

dum aloo4

This recipe is one of the simplest and easiest recipes you can ever try, with just few ingredients readily available in your kitchen pantry and in a flash piping hot “Notun Aloor Dom” is ready to be devoured with some hot phulko Luchis (Puris) or Koraishutir Kochuri ( Matar ki kachori)(click here for recipe), and a blissful meal is done for sure you will be in food heaven….yummmmmm……
So what are you waiting for try this recipe in your own kitchen and enjoy with your loved ones, and if you do try this recipe please do give me a feedback if possible in the comments section given below or else tag #spiceaffairs on Instagram with the picture of the dish you have made, I would be very happy to see what you all came up with, till then ‘Happy Cooking’….
Have shared many more related recipes on my blog do click on their names given below to check their recipes hope you will like them too.

DUM ALOO (Bengali Style)

PUNJABI CHOLEY PANEER MASALA

BHARLI VANGI

UNDHIYO

BAINGAN MASALA

GOBI MATAR KEEMA

BATATA SUKHI BHAJI

dum aloo2

RECIPE FOR NIRAMISH ALOO DOM
Ingredients :

  • 20 to 25 nos – Baby Potatoes
  • 1 tbsp – Ginger and green chilli paste
  • ½ tsp – Red chilli powder
  • ½ tsp – Deghi Mirch powder (this variety of chilli powder gives nice red color to the curry and less heat)
  • ½ tsp – Haldi powder (turmeric)
  • 1 tbsp – Dhaniya powder (coriander)
  • ½ tsp – Garam masala powder or Bengali garam masala powder (for recipe click here ) (I have used my dad’s recipe of Bengali garam masala in this recipe, if you don’t want to make then use any normal garam masala )
  • ½ tsp – Jeera powder (cumin)
  • A big pinch of Hing powder (asafoetida)
  • ¼ th tsp – Sugar (to be added to the masalas while soaking as this balances the flavors in the gravy)
  • 4 nos – Tomatoes pureed
  • 1 nos – Bay leaf (tejpatta)
  • ½ tsp – Cumin seeds (sabut jeera)
  • 6 nos – Black peppercorns whole (sabut kalimirch)
  • 2 to 3 nos- Green cardamoms (choti elachi)
  • 2 to 3 nos – Cloves ( laung)
  • 1’’inch – Cinnamon stick ( dalchini)
  • 1/8th tsp – Sugar to be added while frying the whole spices for tadka(tempering)
  • 2 to 3 nos – Green chillies slit
  • 3 to 4 tbsp – Mustard oil or any cooking oil you like
  • Salt to taste
  • A handful of chopped fresh coriander leaves to be added to the gravy and for garnish.
  • Hot boiling Water as needed to add to make the gravy

IMG_6222-min

METHOD:

  1. Wash the baby potatoes thoroughly to remove any dirt from them and boil them with skin on in salted water till they are done but not too mushy. Drain out the cooked potatoes from the boiling water and let them cool down a bit then peel the skin off and prick the boiled potatoes with the help of a fork and keep aside (pricking the boiled and peeled makes sure the salt and flavors of the gravy gets absorbed by the potatoes making them more flavorful).
  2. Take ginger and green chilli paste in a small bowl, to this add all the dry powdered spices like turmeric, both the chilly powders, cumin powder, coriander powder, garam masala, salt and sugar. Add dash of water and mix everything well with a spoon, let it soak for around 10 minutes (soaking the masalas this way ensures that the masalas doesn’t get burnt while frying them and gets cooked evenly).
  3. Heat Mustard oil in an iron kadhai or any normal cooking pan till it reaches the smoking point lower the flame (or use any normal cooking oil, in that case, smoking the oil is not needed).
  4. Add the whole spices like bay leaf, cumin seeds, green cardamom, cinnamon stick, cloves, whole peppercorns along with 1/8 th tsp of sugar, let the spices splutter and the sugar gets caramelized, add the hing and lower the flame.
  5. Immediately add the soaked masalas with ginger and green chilli paste in the oil and fry on low to medium flame till the raw smell of the masalas fades away and oil leaves the sides.
  6. When the masalas are cooked add the tomato puree and fry till the raw smell of the tomatoes fades away, and oil leaves sides.
  7. Add the above boiled peeled and pricked potatoes in the frying masala and bhuno (fry) along with the potatoes for a couple of minutes, add 2 to 3 slit green chillies.
  8. Add hot boiling water to make the gravy, mix everything well cover and cook on medium flame checking in between, cook till you see specks of oil floating on top of the gravy and the gravy has thickened to your liking. (Remember this gravy thickens after sitting for a while after cooking so don’t overcook the gravy.)
  9. Taste the gravy for seasonings and adjust accordingly, finally add some chopped fresh coriander leaves reserving some for garnish while serving, switch off the flame.
  10. Take out the cooked Dum aloo in a serving bowl and garnish on top with some finely chopped fresh coriander.
  11. Serve Niramish Aloor Dum with Puri, Parathas, Korishutir kochuri (Matar ki kachori) or with simple Rotis or Phulkas. Enjoy!!

dum aloo3

NOTES:

  1. I have used mustard oil for cooking the curry, as in a traditional Bengali recipe mustard oil is used which gives this curry its sharp character and a nutty flavor, but if you don’t like it you can feel free to use normal cooking oil but would miss the zing in the gravy which mustard oil gives to it.
  2. Green peas can also be used in the gravy if you wish.
  3. I have added 2 types of chilli powder here as normal red chilli powder would give heat to the curry and the deghi mirch powder would give nice vibrant red color to it, but if you don’t have deghi mirch do use normal red chilli powder as per your tolerance level.
  4. Pricking the boiled and peeled potatoes are necessary as it helps the potatoes to absorb salt and flavors of the gravy much better.

dum aloo

 

5.0 from 5 reviews
Niramish Aloo Dom / Notun Aloor Dom / Dum Aloo Bengali Style / Dum Aloo without onion and garlic / Dum Aloo recipe
 
Author:
Recipe type: Bong Connection Affairs, Main Course, Veg
Cuisine: Indian
Ingredients
  • 20 to 25 nos – Baby Potatoes
  • 1 tbsp – Ginger and green chilli paste
  • ½ tsp – Red chilli powder
  • ½ tsp – Deghi Mirch powder (this variety of chilli powder gives nice red color to the curry and less heat)
  • ½ tsp – Haldi powder (turmeric)
  • 1 tbsp – Dhaniya powder (coriander)
  • ½ tsp – Garam masala powder or Bengali garam masala powder (for recipe click here ) (I have used my dad’s recipe of Bengali garam masala in this recipe, if you don’t want to make then use any normal garam masala )
  • ½ tsp – Jeera powder (cumin)
  • A big pinch of Hing powder (asafoetida)
  • ¼ th tsp – Sugar (to be added to the masalas while soaking as this balances the flavors in the gravy)
  • 4 nos – Tomatoes pureed
  • 1 nos – Bay leaf (tejpatta)
  • ½ tsp – Cumin seeds (sabut jeera)
  • 6 nos – Black peppercorns whole (sabut kalimirch)
  • 2 to 3 nos- Green cardamoms (choti elachi)
  • 2 to 3 nos – Cloves ( laung)
  • 1’’inch – Cinnamon stick ( dalchini)
  • ⅛th tsp – Sugar to be added while frying the whole spices for tadka(tempering)
  • 2 to 3 nos – Green chillies slit
  • 3 to 4 tbsp – Mustard oil or any cooking oil you like
  • Salt to taste
  • A handful of chopped fresh coriander leaves to be added to the gravy and for garnish.
  • Hot boiling Water as needed to add to make the gravy
Instructions
  1. Wash the baby potatoes thoroughly to remove any dirt from them and boil them with skin on in salted water till they are done but not too mushy. Drain out the cooked potatoes from the boiling water and let them cool down a bit then peel the skin off and prick the boiled potatoes with the help of a fork and keep aside (pricking the boiled and peeled makes sure the salt and flavors of the gravy gets absorbed by the potatoes making them more flavorful).
  2. Take ginger and green chilli paste in a small bowl, to this add all the dry powdered spices like turmeric, both the chilly powders, cumin powder, coriander powder, garam masala, salt and sugar. Add dash of water and mix everything well with a spoon, let it soak for around 10 minutes (soaking the masalas this way ensures that the masalas doesn’t get burnt while frying them and gets cooked evenly).
  3. Heat Mustard oil in an iron kadhai or any normal cooking pan till it reaches the smoking point lower the flame (or use any normal cooking oil, in that case, smoking the oil is not needed).
  4. Add the whole spices like bay leaf, cumin seeds, green cardamom, cinnamon stick, cloves, whole peppercorns along with ⅛ th tsp of sugar, let the spices splutter and the sugar gets caramelized, add the hing and lower the flame.
  5. Immediately add the soaked masalas with ginger and green chilli paste in the oil and fry on low to medium flame till the raw smell of the masalas fades away and oil leaves the sides.
  6. When the masalas are cooked add the tomato puree and fry till the raw smell of the tomatoes fades away, and oil leaves sides.
  7. Add the above boiled peeled and pricked potatoes in the frying masala and bhuno (fry) along with the potatoes for a couple of minutes, add 2 to 3 slit green chillies.
  8. Add hot boiling water to make the gravy, mix everything well cover and cook on medium flame checking in between, cook till you see specks of oil floating on top of the gravy and the gravy has thickened to your liking. (Remember this gravy thickens after sitting for a while after cooking so don’t overcook the gravy.)
  9. Taste the gravy for seasonings and adjust accordingly, finally add some chopped fresh coriander leaves reserving some for garnish while serving, switch off the flame.
  10. Take out the cooked Dum aloo in a serving bowl and garnish on top with some finely chopped fresh coriander.
  11. Serve Niramish Aloor Dum with Puri, Parathas, Korishutir kochuri (Matar ki kachori) or with simple Rotis or Phulkas. Enjoy!!
Notes
1. I have used mustard oil for cooking the curry, as in a traditional Bengali recipe mustard oil is used which gives this curry its sharp character and a nutty flavor, but if you don’t like it you can feel free to use normal cooking oil but would miss the zing in the gravy which mustard oil gives to it.
2. Green peas can also be used in the gravy if you wish.
3. I have added 2 types of chilli powder here as normal red chilli powder would give heat to the curry and the deghi mirch powder would give nice vibrant red color to it, but if you don’t have deghi mirch do use normal red chilli powder as per your tolerance level.
4. Pricking the boiled and peeled potatoes are necessary as it helps the potatoes to absorb salt and flavors of the gravy much better.
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12 Comments

  1. Great captures and delicious!

     
  2. Geetanjali Chatterjee

    Just what I was looking for; a perfect authentic and flawless bangali aloo r dum recipe. Thanks a lot!

     
  3. Sangeeta sethi

    Droolsum recipe

     
  4. Looks delicious. I can’t wait to try this recipe as new baby potatoes are a favourite in out family. Perfect for breakfast or dinner.

     
  5. Aloo dum masala is an absolute yum with Hot phulkas…

     
  6. Aparajita Dutta

    Excellent food… Excellent photography…Visual and gastronomic delight

     

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