Niramish Aloo Dum is a no-onion, no-garlic dish made with baby potatoes, green peas, and a tomato-based gravy seasoned with Indian spices.
Though Bengalis are strict non-vegetarians, however, Bengali cuisine includes a variety of vegetarian dishes. One of the popular Bengali vegetarian dishes is this niramish aloo dum.
New potatoes, often known as baby potatoes, are most easily available throughout the winter. As a result, this side dish is primarily a Bengali winter recipe.
The aloo dum or aloor dum definitely brings back memories of my childhood's winter holidays, picnic and Saraswati Puja. This dish was served with luchi or khichuri as prasadam during Saraswati Puja because it doesn't contain onion or garlic.
Baby Potatoes: The primary ingredient of the recipe. You can also use regular potatoes to make this dish. However, if you use regular potatoes, cut them and use them. Taste of the dish might slightly vary depending on the ingredients.
Green Peas: I prefer to use fresh peas in this dish however, you can also use frozen peas.
Tomato: This version of aloo dum has no onions or garlic and is primarily made with a tomato-based gravy and spices. Hence, tomato is also an important ingredient of this dish.
Powdered Spices: In this recipe, I used a few basic Indian spice powders including turmeric powder, red chilli powder, cumin powder, coriander powder, etc. You can also use garam masala powder, however, I have skipped this.
Whole Spices: Cinnamon stick, clove, cardamom, bay leaf
Oil: I always use mustard oil to cook traditional Bengali recipes.
Others: Salt, sugar, green chilli, ginger paste.
Aloo dum made with baby potatoes tastes delicious. Follow the step-by-step recipe to prepare this tasty dish at home. Preparation starts with the washing of the baby potatoes thoroughly under running water.
Add potatoes to a large pot after filling it with cold water. Add salt to the water and let it boil for a short while, or until the potatoes are fork tender.
Drain the water and set boiled potatoes aside. Peel the skin from the potatoes after they have cooled.
You may also boil potatoes in a pressure cooker, but you must be careful not to overcook the potatoes.
Heat the oil and fry the boiled potatoes until golden brown, seasoning with salt and turmeric powder. Set aside once completed.
Meanwhile, combine dry spice powders such as turmeric, red chilli powder, cumin powder, and coriander powder in a bowl with half cup water to make a smooth paste.
In a pan, heat the remaining oil and add the whole spices, including bay leaf, cinnamon stick, clove, and cardamom. When they begin to crackle, add the tomato paste and cook until the raw smell disappears.
Cook for a few minutes after adding the ginger paste and green chilies. Add the blanched) green peas and simmer for a short while.
You can either use fresh peas (after boiling them) or use frozen peas. This niramish aloo dum is a winter special recipe hence, I always prefer to use fresh peas.
Add the spice powder paste and sugar and continue cooking until the oil starts to separate. Add the fried potatoes at this point, along with 1 cup of water and salt to taste. Bring it to boil.
Reduce the heat to low, cover, and simmer for 10 minutes, or until the desired thickness is reached. Stir infrequently.
When the gravy is almost dry, turn off the heat and sprinkle with garam masala or bhaja masala. Garnish with fresh coriander leaves.
Niramish alu dum is best served with luchi, koraishutir kochuri or maida paratha. You can also have it with any type of Indian flatbread. We also love to pair it with puffed rice aka muri. This alu dum is also served with niramish bhoger khichuri.
This vegan and gluten-free aloo dum contains no garlic or onions. If you do not eat vegan food, you can add ghee to the top to enhance the flavor.
Adjust the spice levels according to your tastebuds. If you like the flavor of asafoetida or hing, add it to the oil along with whole spices.
Leftover aloo dum can be refrigerated for 2-3 days in an airtight container. Reheat it on the stovetop or in the microwave.
- Choose potatoes that are all the same size to ensure even cooking.
- If you are using fresh peas, blanch them before adding them in the curry.
- Thaw the peas if you're using frozen ones before adding them to the curry.
More Bengali Recipes
Niramish Aloo Dum
- Pressure Cooker
- Wok or Pan
- 400 gms Baby Potatoes
- ⅓ cup Green Peas Blanched
- 1½ cup Tomato Paste
- 1 teaspoon Turmeric Powder
- 1 teaspoon Red Chilli Powder
- 1 teaspoon Ginger Paste
- 1½ teaspoon Cumin Powder
- 1½ teaspoon Coriander Powder
- ½ cup Mustard Oil
- 2 no Green Chilli
- ½ teaspoon Sugar
- Salt to taste
- 1 no Bay Leaf
- ½ inch Cinnamon Stick
- 1 or 2 no Cardamom
- 1 or 2 no Clove
- ½ teaspoon Garam Masala Powder or Bhaja Masala Powder optional
- 2 tablespoon Coriander Leaves, chopped optional
- Wash and clean the baby potatoes thoroughly under running water.
- Fill a big pot with cold water and add potatoes.
- Now add salt in the water boil for few minutes or until the potatoes are fork tender. Drain the water and keep aside.
- Allow to cool the potatoes and later peel the skin of the potatoes.
- Heat the oil and fry the boiled potatoes until golden brown, seasoning with salt and turmeric powder. Once done, set aside.
- Meanwhile, take dry spice powders such as turmeric, red chilli, cumin and coriander powder in a bowl and add ½cup of water to make a smooth paste.
- Now heat remaining oil in a pan and add the whole spices such as bay leaf, cinnamon stick, clove and cardamom.
- Once they start to crackle, add tomato paste and cook until the raw smell is gone.
- Next add ginger paste and green chilli and cook well.
- Stir in the green peas and cook for few minutes.
- When the oil begins to separate, add the spice powder paste and sugar and cook thoroughly.
- Now add the fried potatoes, 1 cup of water, and salt to taste. Bring it to boil.
- Reduce the heat, cover, and simmer the curry for 10 minutes, or until the desired thickness is achieved. Stir occasionally.
- When the gravy is almost dry switch off the gas and sprinkle garam masala or bhaja masala on top. Add fresh coriander leaves for garnishing.
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