Niramish Aloo Dum Recipe or Bengali Style Aloo Dom or Dum Aloo Recipe ( No Onion No Garlic )
This Aloo Dum/Dom Recipe is prepared without any onion or garlic (Niramish) .This is Bengali Style Aloo Dom widely prepared in Bengali households with little variations.Check out this recipe and leave your comments :-).
Preparation Time - Boiling Potatoes approx 10 min and other preparation 10 min
Cooking Time - 20 min
Ingredients For Aloo Dom Bengali Style:-
1. Around 12 small Potatoes ( I left little peel on and halved it but if it is too small you may leave it whole) .Boil it in salt and water til about 70 percent cooked and then drain the water and with the help of a toothpick prick the boiled Potatoes.
2. Spice mixture or masala ( 1 and 1/2 tablespoon of Whole Jeera or Cumin(dry roasted) + 4 cloves/lobongo+1 inch Cinnamon/darchini + 2 green cardamom/elaichi)
3. 1 cup tomato chopped
4. 1/4 th cup yoghurt/curd
5. 2 tablespoon of crushed ginger in a mortar and pestle /hamaldista
6. Powdered Spices ( 1 teaspoon of Coriander powder /Dhoney guro + 1 teaspoon of Kashmiri Chili powder/Paprika _ 1/2 teaspoon of Suagr + 1/2 teaspoon of turmeric Powder )
7. Whole Spices ( 1 dry red chili + 1 bay Leaf + 2 Cloves/lobongo + 1/4 th teaspoon of whole black peppercorns /golmorich + 2 green cardamoms/elaichi)
8. Pinch of Hing/Asafoetida
9. Mustard oil( I used Mustard Oil) /Vegetables oil/Sunflower oil/Peanut Oil.
10.Salt as per your taste and Sugar (1/4 to 1/2 teaspoon )
11. Fresh Chili
Preparation :-
1. Boil the potatoes in salt water,drain and prick with a toothpick and keep them aside.
2. Dry roast the whole cumin/jeera and grind with the spices as mentioned in point 2 under ingredients .
3. Mix the powdered spices with the curd/yoghurt and keep it aside.
Cooking:-
1. Take an utensil/wok and add oil,when oil is heated add the boiled potatoes and fry them with little turmeric and keep them aside.
2. Next add more oil and then add the whole spices (you may also add the hing/asafoetida now )and let them infuse their flavours into the oil followed by the crushed ginger.Fry the ginger for 30-40 second and then add the Tomatoes.
3. Fry the tomatoes and cover it,checking intermittently until it melts and oil seeps out.
4. Take the utensil off the flame and add the curd/yoghurt with the powdered spice mixture and keep on stirring to avoid the curd from curdling.
5. Next put it back on flame and cook til oil seeps out,next add the boiled and fried Potatoes and mix.
6. Add Salt as per your taste and pinch of hing or asafoetida and mix.
7. Add 1/2 cup of water ( or as per your gravy consistency you add the water ) and cover and cook til done.
8. Lastly add the Spice mixture ( point 2 under ingredients ) and crush the fresh chili and add,mix and cook for a minute.
9. Serve it with either Luchi/Puri/Paratha/Khichuri/Khichdi :-) and enjoy.
Pictures:-
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