Name: Bengali Niramis Aloor Dum recipe by Tamali Rakshit at BetterButter
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Ingredients: 6 medium potatoes; 6, cashewnuts; 8-10, raisins; 1 tsp melon seeds; 1,1/2 tsp ginger paste; 2-3 green chillies, paste; 1 medium tomato paste; 2 tbsp curd; 2 tsp cumin powder; 1 tsp Coriander powder; 1/2 tsp red chilli powder; 1 tsp turmeric powder; 2 tsp sugar or according to taste; Salt according to taste; 1/2 tsp garam masala powder; Ghee 2 tsp; Refine oil or mustard oil 1,1/2 tbsp; For Tempering:; 1 red chilli; 1 bay leaf; 1/2 tsp cumin seeds; Coriander leaves for garnishing

Ingredients Serving: 4

6 medium potatoes
6, cashewnuts
8-10, raisins
1 tsp melon seeds
1,1/2 tsp ginger paste
2-3 green chillies, paste
1 medium tomato paste
2 tbsp curd
2 tsp cumin powder
1 tsp Coriander powder
1/2 tsp red chilli powder
1 tsp turmeric powder
2 tsp sugar or according to taste
Salt according to taste
1/2 tsp garam masala powder
Ghee 2 tsp
Refine oil or mustard oil 1,1/2 tbsp
For Tempering:
1 red chilli
1 bay leaf
1/2 tsp cumin seeds
Coriander leaves for garnishing

Instructions

Wash the potatoes properly and cut them into halves.
Soak the cashews-raisins-melon seeds in warm water for 30 minutes and grind them together into a fine paste.
Place the potatoes in a sauce pan, add enough cold water to cover the tops of the potatoes. Add 1 tsp salt to the water. Turn the flame high and bring water to boiling. Reduce heat to medium and cook the potatoes in gently boiling water until tender, about 20-25 minutes.
Remove the sauce pan from fire, drain excess water and keep the potatoes aside.
Heat oil in a pan, reduce flame and add whole red chilli, bay leaf and cumin seeds. Stir for a few seconds.
Now add tomato-ginger-green chilli paste and saute until oil separates.
Mix curd, cumin powder, coriander powder, red chilli powder and turmeric powder together.
Now add the curd mixture and a little amount of salt, stir constantly on medium or high heat till the juice evaporate and oil separates.
Add boiled potatoes and coat the potatoes with masala.
Cook the potatoes covered for 1-2 minutes on medium flame.
Now add a large cup of warm water, salt, sugar and mix thoroughly.
When the gravy starts boiling, add cashews-raisins-melon seeds paste and cook uncovered for 2-3 minutes on medium flame.
Now add ghee and garam masala powder.
Cook covered for about 1 minute more or till a thick gravy remains.
Now turn off the heat and remove the pan from fire. Garnish the aloor dum with fresh coriander leaves.

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