Niramish Aloo Dum (Spiced Potato Dum) Recipe
Niramish Aloo Dum is a delightful and flavorful Bengali dish that is ideal for festive occasions such as Navratri, as it is made without onions and garlic. This simple yet aromatic potato curry is often served with Bengali chana dal (split chickpeas) and luchi (fried bread) during breakfast in Bengali households. It is a common sight at family gatherings, especially during religious occasions and festivals. The combination of spices makes this dish both comforting and festive, appealing to vegetarians and non-vegetarians alike.
This recipe requires minimal ingredients and preparation, making it a perfect choice for a quick lunch or as a side dish during a larger meal. The key to its deliciousness lies in the subtle blend of spices and the way the mashed potatoes are infused with these flavors.
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes (Aloo) | 6 medium-sized potatoes |
| Cumin seeds (Jeera) | 1 tsp |
| Dry red chilies (Sukhi Lal Mirch) | 2 dried red chilies |
| Ginger powder (Adrak Powder) | 1 tsp |
| Turmeric powder (Haldi) | 1/2 tsp |
| Red chili powder (Lal Mirch Powder) | 1 tsp |
| Garam masala powder | 1/2 tsp |
| Asafoetida (Hing) | 1 pinch |
| Fresh coriander (Hara Dhania) | A few sprigs for garnish |
| Water | As needed |
| Salt | To taste |
| Oil | For frying |
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Instructions
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Cook the Potatoes: Begin by thoroughly washing the potatoes. Place them in a pressure cooker with enough water and cook until you hear 3 whistles, ensuring the potatoes are fully cooked. After releasing the pressure, remove the potatoes and peel off the skin. Once cooled slightly, mash the potatoes and set aside.
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Prepare the Spice Mix: In a bowl, combine ginger powder, turmeric powder, red chili powder, garam masala powder, and a little water to create a smooth spice paste. Set the mixture aside for later use.
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Tempering the Spices: Heat oil in a frying pan (kadhai) over medium heat. Add cumin seeds and dry red chilies to the hot oil. Let them sizzle for about 15 seconds, then add the asafoetida (hing). Immediately lower the heat and add the spice mixture prepared in step 2. Stir well to avoid burning, and cook the spices for about 30 seconds to release their flavors.
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Add the Mashed Potatoes: Next, add the mashed potatoes into the pan. Stir the mixture to combine the potatoes with the spices thoroughly. Season with salt to taste and mix well.
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Simmer and Cook: Add a little water to the mixture, just enough to give it a slight gravy-like consistency. Cover the pan with a lid and allow the potatoes to cook on medium heat for about 5 to 7 minutes, letting the flavors meld together.
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Garnish and Serve: Once cooked, turn off the heat. Garnish with fresh coriander leaves (hara dhania) for a burst of freshness and color.
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Serving Suggestions: Niramish Aloo Dum can be served hot with Bengali luchi (fried flatbread) and a refreshing cucumber-tomato raita, making for a perfect breakfast or lunch. The combination of the aromatic, spiced potatoes with the soft, fluffy luchis is a quintessential Bengali treat, loved by all.
Enjoy your delicious and comforting Niramish Aloo Dum, which brings together the perfect balance of flavors and a taste of Bengali home-cooking!
