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Bengali Niramis Aloor Dum

May-18-2018
Tamali Rakshit
20 minutes
Prep Time
45 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Bengali Niramis Aloor Dum RECIPE

My favourite dish of my mom's is her Niramis Aloor Dum, which goes best with fulko luchi and paratha.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • West Bengal
  • Boiling
  • Sauteeing
  • Side Dishes
  • Egg Free

Ingredients Serving: 4

  1. 6 medium potatoes
  2. 6, cashewnuts
  3. 8-10, raisins
  4. 1 tsp melon seeds
  5. 1,1/2 tsp ginger paste
  6. 2-3 green chillies, paste
  7. 1 medium tomato paste
  8. 2 tbsp curd
  9. 2 tsp cumin powder
  10. 1 tsp Coriander powder
  11. 1/2 tsp red chilli powder
  12. 1 tsp turmeric powder
  13. 2 tsp sugar or according to taste
  14. Salt according to taste
  15. 1/2 tsp garam masala powder
  16. Ghee 2 tsp
  17. Refine oil or mustard oil 1,1/2 tbsp
  18. For Tempering:
  19. 1 red chilli
  20. 1 bay leaf
  21. 1/2 tsp cumin seeds
  22. Coriander leaves for garnishing

Instructions

  1. Wash the potatoes properly and cut them into halves.
  2. Soak the cashews-raisins-melon seeds in warm water for 30 minutes and grind them together into a fine paste.
  3. 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.
  4. Remove the sauce pan from fire, drain excess water and keep the potatoes aside.
  5. Heat oil in a pan, reduce flame and add whole red chilli, bay leaf and cumin seeds. Stir for a few seconds.
  6. Now add tomato-ginger-green chilli paste and saute until oil separates.
  7. Mix curd, cumin powder, coriander powder, red chilli powder and turmeric powder together.
  8. 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.
  9. Add boiled potatoes and coat the potatoes with masala.
  10. Cook the potatoes covered for 1-2 minutes on medium flame.
  11. Now add a large cup of warm water, salt, sugar and mix thoroughly.
  12. When the gravy starts boiling, add cashews-raisins-melon seeds paste and cook uncovered for 2-3 minutes on medium flame.
  13. Now add ghee and garam masala powder.
  14. Cook covered for about 1 minute more or till a thick gravy remains.
  15. Now turn off the heat and remove the pan from fire. Garnish the aloor dum with fresh coriander leaves.

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