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Niramish Aloo Dum

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.
Prep Time10 minutes
Active Time40 minutes
Course: Side Dish
Cuisine: Bengali
Keyword: Baby Potatoes Recipes, Bengali Recipes
Yield: 3
Author: Amrita Roy

Equipment

  • Pressure Cooker
  • Wok or Pan

Materials

  • 400 gms Baby Potatoes
  • cup Green Peas Blanched
  • cup Tomato Paste
  • 1 teaspoon Turmeric Powder
  • 1 teaspoon Red Chilli Powder
  • 1 teaspoon Ginger Paste
  • teaspoon Cumin Powder
  • 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

Instructions

  • 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.