Niramish Aloo Dum Recipe: A Bengali Delight
Welcome to the aromatic and flavorsome world of Bengali cuisine with the delightful Niramish Aloo Dum, a vegetarian dish that captures the essence of simple yet robust flavors. This comforting potato preparation, infused with spices and herbs, makes for a perfect accompaniment to fluffy Bengali luchis or can be enjoyed on its own. Ideal for a weekend lunch or a cozy family dinner, this recipe is both satisfying and easy to prepare.
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes (Aloo) | 6 medium-sized |
| Cumin seeds (Jeera) | 1 teaspoon |
| Dry red chillies | 2 pieces |
| Dry ginger powder | 1 teaspoon |
| Turmeric powder (Haldi) | ½ teaspoon |
| Red chilli powder | 1 teaspoon |
| Garam masala powder | ½ teaspoon |
| Asafoetida (Hing) | 1 teaspoon |
| Coriander (Dhania) leaves (for garnish) | Few leaves |
Nutritional Information
| Nutritional Component | Amount per Serving (approx.) |
|---|---|
| Calories | 180 |
| Protein | 3g |
| Carbohydrates | 35g |
| Dietary Fiber | 4g |
| Fat | 5g |
| Sodium | 180mg |
Preparation Time
| Time Component | Duration |
|---|---|
| Preparation Time | 15 minutes |
| Cooking Time | 30 minutes |
| Total Time | 45 minutes |
Servings
| Number of Servings | 4 |
Instructions
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Prepare the Potatoes: Start by thoroughly washing the potatoes. Once clean, place them in a pot of water and bring to a boil. Boil until they are fork-tender, about 15-20 minutes. After boiling, peel the potatoes and coarsely mash them, ensuring that you leave some larger chunks for texture.
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Make the Spice Paste: In a small bowl, combine the dry ginger powder, turmeric powder, red chilli powder, and garam masala powder. Add just enough water to form a smooth paste. This mixture will infuse the dish with deep flavors.
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Cook the Spices: Heat oil in a heavy-bottomed wok or kadhai over medium heat. Once hot, add the dry red chillies and cumin seeds. Allow them to splutter, which should take about a minute. Immediately add the asafoetida (hing) and turn off the heat briefly to avoid burning the spices.
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Combine the Ingredients: Return the wok to the heat, then stir in the prepared spice paste. Mix well to ensure the spices are evenly distributed throughout the oil. Gradually add the mashed potatoes along with salt to taste, stirring gently to coat the potatoes in the spice mixture.
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Simmer the Dish: Sauté the mixture for about 1 minute, allowing the flavors to meld. Then, add water to achieve your desired gravy consistency. Bring the mixture to a boil, cover the pot, and let it simmer on low heat for 5 to 6 minutes. This will allow the potatoes to absorb the spices and create a delightful harmony of flavors.
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Garnish and Serve: Once cooked, turn off the heat. Garnish the Niramish Aloo Dum with freshly chopped coriander leaves for a burst of freshness. Serve hot alongside Bengali luchis for an authentic experience or enjoy it as a comforting stand-alone dish.
Indulge in the warmth and simplicity of Niramish Aloo Dum, a dish that speaks volumes of home-cooked love and the rich culinary heritage of Bengal. Perfect for sharing with loved ones, this recipe embodies the spirit of comfort food, making every meal an occasion to cherish. Enjoy!
