Niramish Aloo Dum│Bengali Potato Curry Recipe

This niramish aloo dum recipe is one of the most popular Bengali dishes. It is a simple potato curry with a dry gravy made of ginger, tomato, and a handful of spices. It can be made in 30 minutes flat.

This aloo recipe dum is ‘niramish’, which means it’s not only vegetarian but also without onion or garlic. It is also gluten-free, dairy-free, and nut-free, and can be easily made into a vegan recipe.

In this post, I have shared the aloo dum recipe along with the serving ideas so that you can have complete meal ideas at your fingertips.

I am extremely partial to this recipe. And the major reason is its simplicity. The ginger and tomato gravy gives this dish a light gravy, mildly spiced using Bengali gorom moshla. As a result, it keeps the dish light. Due to its small ingredient list and relatively short prep time, it is an ideal vegetarian recipe for a quick dinner.

Ingredients for Bengali style alur dum

• Boiled potatoes – peeled and cut into cubes
• Mustard oil
• Tomatoes – pureed
• Ginger – grated
• Whole spices like Bay Leaf, Cumin Seeds
• Powdered Spices like Cumin Powder, Coriander Powder, Turmeric Powder, Red Chili Powder
• Garam Masala Powder
• White Vinegar – optional
• Fresh Coriander Leaves – for garnish – optional
• Ghee – optional

Recipe instructions for niramish aloo dum in Bengali style

• Heat oil in a non-stick pan and temper it with Asafoetida or Hing, Bay Leaf, and Cumin Seeds. 
• Meanwhile, dissolve the dry spices along with ginger paste into a smooth paste. This will allow the powdered spices to soak and release all their flavor
• Add the pureed tomatoes to the tempered oil and fry till it reduces and its water is gone. 
• Season it with salt as per your taste and add the soaked paste of powdered spices. Fry it till everything is mixed well. 
• Add 1/2 cup water, chopped green chili, and peas along with the cut potato cubes. Mix everything well.
• Add chopped coriander leaves. Mix everything well and reduce the water if you would like it dry or keep it just as it is. Finish with the vinegar before turning the heat off.
• If you are OK with it then you can drizzle some ghee on top and let that add some richness and depth of flavour to this dish

Serving suggestions

In Bengali day-to-day cooking, some recipe combinations are almost sacrilegious to mess around with. This Luchi-Aloo Dum is something similar to that. It is often served for breakfast or as part of a celebratory meal.

During winter, I love pairing this niramish aloo r dum with koraishutir kochuri or hinger kochuri. Another very popular pairing idea would be cholar dal, along with alur dum and luchi/kochuri.

Mostly this is our Saturday dinner meal as I feel we deserve some pampering for going through another hectic week without any major faltering and mishaps. What else could be a better celebration if not a happy and content life?

Apart from this, simple rotis or parathas always go well with dryish aloo’r torkari like this one.

More niramish aloo recipe

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This Aloo Dum recipe is one of the most popular Bengali dishes, often made on a repeat as a breakfast dish served with Luchis. It is a simple potato curry with a dry gravy made of ginger, tomato and a handful of spices & can be made within 30 mins flat.

Course:

Side Dish

Cuisine:

Bengali

Keyword:

Potato Recipes, Vegan Recipes, vegetarian recipes

Servings: 2 People

Calories: 0.765 kcal

• 4
  Potatoes
  Large-Boiled-Peeled-Cut in cubes
• 2
  Tomatoes
  Medium-Pureed
• 1
  tbsp
  Ginger paste
• 1/4
  tsp
  Cumin Seeds
• 1
  Bay Leaf
• A pinch of Asafoetida or Hing
• Salt To Taste
• 1/4
  tsp
  Turmeric Powder
• 1/2
  tsp
  Kashmiri Mirch Powder
• 1/2
  tsp
  Garam Masala Powder
• 1
  tsp
  Coriander Powder
• 3/4
  tsp
  Cumin Powder
• 1
  Green Chili
  Finely Chopped
• 1/4
  cup
  Peas
  optional in winters
• Chopped Coriander Leaves to Garnish
• 1
  tsp
  Vinegar
• 3
  tbsp
  Mustard Oil

1. Heat oil in a non-stick pan and temper it with Asafoetida or Hing, Bay Leaf and Cumin Seeds. 

2. Meanwhile dissolve the dry spices along with ginger paste into a smooth paste.

3. Add the Tomato Puree in the tempered oil and fry it till it reduces and its water is gone. 

4. Season it with salt as per your taste and add the soaked spices. Fry it till everything is mixed well. 

5. Add 1/2 cup water, chopped green chili and the peas along with the cut potato cubes. Mix everything well.

6. Add chopped coriander leaves. Mix everything well and reduce the water if you would like it dry or keep it just as it is. Finish with the vinegar before turning the heat off.

7. Serve it with luchis or paranthas.

This post was first published on October 7, 2017, and later republished with a more elaborate description of the recipe.