Niramish Aloor Dum
Aloor Dum, does it really need an introduction? To a bong, aloor dum and luchi is not food, it is emotion. But a number of times I have been caught up while preparing aloor dum on a niramish day at home. It was then, that my mother guided me to this niramish aloor dum. Needless saying that aloor dum goes best with luchi. You can also serve them with porota (paratha), fried rice etc.
Niramish Aloor Dum
Course: Main Course/Side Dish
Cuisine: Bengali (Indian)
Preparation time: 15 minutes
Cook time: 30 minutes
Servings: 4
Ingredients
- 1 Kg of choto aloo/ baby potatoes
- 1 inch of ginger chopped
- 1 tomato roughly chopped
- 3-4 green chilies slit
- 5 tablespoons of oil
- ¼ teaspoon of whole cumin seeds
- 3-4 bay leaves
- 1 inch of cinnamon stick broken
- 4-5 cardamom pods
- 5-6 cloves
- 1/2 teaspoon of asafoetida
- 1 teaspoon of turmeric powder
- 1 ½ teaspoon of cumin powder
- 1 ½ teaspoon of coriander powder
- 1 teaspoon of red chili powder
- 1 ½ teaspoon of garam masala
- 1 tablespoon of chopped coriander leaves for garnishing
- Salt to taste
- 1 teaspoon of sugar
- 1 tablespoon of ghee
- 2 tablespoons of fresh cream (optional)
- 1 teaspoon of sugar
Directions
- Boil the choto aloo/baby potatoes till completely done be careful not to over boil them. Peel the potatoes and keep aside.
- Make a paste of tomato and ginger and keep aside.
- Take a kadai, add about 2 tablespoons of oil and heat it.
- Once the oil is hot add the potatoes, saute them and keep them aside.
- Now add the remaining oil, temper with bay leaves, cinnamon stick, cardamom pods, cloves, cumin seeds and asafoetida.
- As the oil turns aromatic, add the ginger, tomato paste and green chilies to the kadai and saute them for 1 minute.
- Then, add the turmeric powder, cumin powder, red chili powder, coriander powder along with a splash of water.
- Continue cooking on medium flame till you see oil leaving the sides of the pan.
- Now, add the potatoes along with 1 cup of hot water.
- Let it simmer on medium flame for 5 minutes. Mash one of the potato in the kadai with your ladle. This increases the thickness of the gravy.
- Add sugar and cream(if using) and continue simmering for another 5 minutes or till desired consistency is achieved.
- Add ghee and garam masala to the kadai and turn off the flame.
- Garnish with chopped coriander leaves and serve the aloor dum with phulko luchi, fried rice or porotta.
Step by step instructions to prepare Niramish Aloor Dum
Boil the choto aloo/baby potatoes till completely done be careful not to over boil them. Peel the potatoes and keep aside.
Make a paste of tomato and ginger and keep aside.
Take a kadai, add about 2 tablespoons of oil and heat it. Once the oil is hot add the potatoes, saute them and keep them aside.
Now add the remaining oil, temper with bay leaves, cinnamon stick, cardamom pods, cloves, cumin seeds and asafoetida.
As the oil turns aromatic, add the ginger, tomato paste along with slit green chilies to the kadai and saute them for 1 minute.
Then, add the turmeric powder, cumin powder, red chili powder, coriander powder along with a splash of water.
Continue cooking on medium flame till you see oil leaving the sides of the pan.
Now, add the potatoes along with 1 cup of hot water.
Let it simmer on medium flame for 5 minutes. Mash one of the potato in the kadai with your ladle. This increases the thickness of the gravy.
Add sugar and cream(if using) and continue simmering for another 5 minutes or till desired consistency is achieved.
Add ghee and garam masala to the kadai and turn off the flame.
Serve the aloor dum with phulko luchi, fried rice or porotta.
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