Niramish Aloo Dum (Vegetarian Bengali Style Dum Potatoes) Recipe
Description:
Niramish Aloo Dum is a quintessential dish prepared during the auspicious occasion of Navratri, where it’s enjoyed for being completely vegetarian, free from onion and garlic. This flavorful dish is often paired with Chana Dal Puri (chickpea flour poori) and is a popular snack in Bengali households. Apart from Navratri, this dish is made during other festivals and poojas in Bengali homes. Its simplicity, rich flavors, and satisfying texture make it a delightful treat for any special occasion.
Cuisine: Indian
Course: Lunch
Diet: Vegetarian
Serves: 3-4
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes (Aloo) | 6 medium-sized potatoes |
| Cumin seeds (Jeera) | 1 teaspoon |
| Dried red chilies (Sukhi Lal Mirch) | 2 whole red chilies |
| Ginger powder (Adrak Powder) | 1 teaspoon |
| Turmeric powder (Haldi Powder) | ½ teaspoon |
| Red chili powder (Lal Mirch Powder) | 1 teaspoon |
| Garam masala powder | ½ teaspoon |
| Asafoetida (Heeng) | 1 teaspoon |
| Fresh coriander (Hara Dhaniya) | For garnish (a few sprigs) |
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Instructions
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Prepare the Potatoes: Begin by thoroughly washing the potatoes. After rinsing, place them in a pressure cooker and cook them for about 2 whistles. Once they are cooked, allow them to cool, then peel and roughly mash them into large chunks.
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Prepare the Spice Mix: In a small bowl, combine ginger powder, turmeric powder, red chili powder, and garam masala powder. Add a little water to make a smooth paste.
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Cooking the Aloo Dum:
a. Heat oil in a deep pan or kadhai. Once the oil is hot, add dried red chilies and cumin seeds. Let them sizzle for 10 seconds, then add a pinch of asafoetida (heeng).
b. Immediately lower the heat and add the spice paste you prepared earlier. Stir it in for a few seconds until the oil begins to separate from the paste. -
Combine the Potatoes: Add the mashed potatoes to the kadhai and stir well to combine them with the spices. Season with salt to taste and cook for about 1 minute.
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Simmer: Now, add a little water (just enough to make a slight gravy) and stir everything together. Cover the pan with a lid and allow it to simmer for 5-6 minutes on low heat.
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Finish and Garnish: Once the dish has cooked and the flavors have melded, remove it from the heat. Garnish with freshly chopped coriander leaves.
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Serving Suggestions: Serve the Niramish Aloo Dum hot, paired with Bengali Luchi (deep-fried flatbread) and Boondi Raita. It’s the perfect comfort food for lunch during festivals or any celebratory occasion.
Tips for Perfection:
- For added richness, you can use ghee (clarified butter) instead of regular oil for cooking the spices.
- Adjust the spice levels to suit your taste. If you like a more tangy flavor, a squeeze of lemon can be added just before serving.
- Ensure the potatoes are mashed roughly for the best texture. The chunks should still hold shape to provide a satisfying bite.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Carbohydrates | 30g |
| Protein | 3g |
| Fat | 5g |
| Fiber | 4g |
| Sodium | 300mg |
| Potassium | 500mg |
Niramish Aloo Dum is a timeless Bengali recipe that embodies the essence of traditional, festival-friendly vegetarian cuisine. Whether it’s Navratri or any other celebration, this dish promises to add a comforting touch to your meal table. With simple ingredients and aromatic spices, it’s a dish that’s as delightful as it is satisfying. Enjoy it with your favorite bread or rice for a wholesome and flavorful meal!
