Niramish Aloo Dum (Vegetarian Bengali Spiced Potatoes)
Niramish Aloo Dum is a classic vegetarian dish from Bengali cuisine, where tender potatoes are simmered in a medley of aromatic spices, creating a rich and flavorful dish. It is known for its bold yet simple flavors, making it perfect for any lunch or dinner gathering. This vegetarian dish can be paired with Bengali Luchi (deep-fried flatbread) or a side of Boondi Raita for a complete meal.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Potatoes (peeled and mashed) | 6 medium-sized |
| Cumin seeds (jeera) | 1 tsp |
| Dry red chilies | 2 whole |
| Ground ginger (adrak powder) | 1 tsp |
| Ground turmeric (haldi) | ½ tsp |
| Ground red chili powder | 1 tsp |
| Ground garam masala | ½ tsp |
| Asafoetida (hing) | 1 tsp |
| Fresh coriander leaves | For garnish |
| Salt | To taste |
| Water | As needed |
| Oil (for frying) | 2 tbsp |
Preparation Time:
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Servings:
- 4 servings
Cuisine:
- Indian (Bengali)
Course:
- Lunch / Dinner
Diet:
- Vegetarian
Instructions:
-
Preparing the Potatoes:
Start by washing the potatoes thoroughly. Place them in a pressure cooker and cook until you hear 2 whistles. Once done, allow them to cool, peel the skin off, and mash them into large chunks or pieces. -
-
Spice Mixture:
In a small bowl, combine ground ginger powder, turmeric powder, red chili powder, and garam masala powder. Add a little water to create a smooth spice paste and set it aside. -
Tempering the Spices:
Heat 2 tablespoons of oil in a pan. Once hot, add dry red chilies and cumin seeds. Let them sizzle for a few seconds. Next, add asafoetida (hing), and immediately turn off the heat to avoid burning the spices. Stir everything well. -
Cooking the Potatoes:
Now, turn the heat back on and add the prepared spice paste to the pan. Stir for 1-2 minutes, allowing the spices to cook and release their aroma. Then, add the mashed potatoes and salt to taste. Mix well, making sure the potatoes are coated evenly with the spices. -
Simmering the Dish:
Add a little water to the mixture to create a slightly thick gravy. Stir everything together, cover the pan, and let it simmer for 5-6 minutes on low heat. The potatoes should soak up the flavors of the spices during this time. -
Finishing Touch:
After the potatoes are well-cooked and the gravy has thickened, remove the pan from the heat. Garnish with fresh coriander leaves for a burst of color and freshness. -
Serving:
Niramish Aloo Dum can be served hot, ideally with Bengali Luchi (fluffy deep-fried flatbread) or alongside a refreshing Boondi Raita. It also pairs beautifully with steamed rice or any bread of your choice.
Tips and Variations:
- Consistency: You can adjust the consistency of the gravy by adding more or less water according to your preference.
- Adding Veggies: For a heartier version, consider adding peas or carrots along with the potatoes.
- Spice Level: Adjust the amount of red chili powder and dry red chilies depending on your spice tolerance.
- Garnish: Fresh coriander is essential for garnishing, but you can also sprinkle a bit of garam masala on top for an extra layer of flavor.
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 120 kcal |
| Protein | 2g |
| Carbohydrates | 27g |
| Fat | 3g |
| Fiber | 3g |
| Sodium | 350mg |
| Potassium | 700mg |
Niramish Aloo Dum is a simple yet delicious dish that brings out the essence of Bengali cooking. The combination of spices and the soft texture of the mashed potatoes makes it a comforting meal. Whether you serve it with traditional Luchi or rice, this dish will surely be a hit at your dining table. Enjoy!
