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Saturday, September 19, 2015

Bengali Niramish Aloor Dum (Bengali style no Onion-no-garlic Dum Potato)

One very important vegetable that Bengalis cannot live without is potato. I think there is none in this world that don't know about Aloor Dum, which is synonymous to Bengalis. There are many varieties of Aloor dum preperations available in Bengali cuisine. There are three main varieties with few ingredients varied from one another - One with Onion-ginger n garlic, one with only onion n ginger and one with no onion and no garlic added . The one I'm sharing today is no Onion-no garlic recipe, which is suitable for festive days when only vegetarian preperation is allowed i.e., Onion and garlic can not be added in the dish or when you just want a light aloor dum to go with roti/chapathi, paratha, Luchi/puri or any kind of Indian flatbread.

You Need :
Potato : 500 gm. (cut into big chunks)
Green Peas : 1/2 cup, optional
Ginger paste : 2 tblsp., 1 inch piece
Green chilli paste : 1/2 tsp.
tomatoes : 2, medium, diced
Bay leaf : 1-2 nos.
Cumin seeds : 1 tsp.
Turmeric powder : 1 tblsp.
Red chilli Powder : 2 tsp. (adjust accr. to your tolerance level)
Cumin Powder : 1 tsp.
Coriander Powder : 1 tsp.
Roasted Cumin seed Powder : 1/2 tsp. [Roast 1 tblsp. white Cumin seed on a hot griddle till they have changed the color, then grind into a fine powder.]
Salt to taste
Oil :  2 tblsp.
Fresh coriander leaves for garnishing

How To :
  • Peel the potatoes and cut them into big chunks. Boil the potatoes till they are just done and not overcooked. Set aside. When cool, smear a little bit of turmeric and salt and set aside for few minutes. 
  • Heat 1 tblsp. oil in a pan, add the boiled potato pieces and slightly saute them from all sides. remove from pan and keep aside. 
  • Add 1 tblsp. oil again in teh pan, when hot temper with bay leaf/leaves and cumin seeds. when cumin seeds crackle, add ginger-green chilli paste and chopped tomatoes. saute in low heat till tomatoes softens. then add turmeric, chilli, cumin and coriander powder mixed with 2 tblsp. water and add this to the pan. Saute again in low flame so that spices don't get burnt and cook properly. 
  • Saute till oil separates from spices, then add fried potato pieces and green peas(is using). Mix with spices very well. Season with salt. Then add 1 cup warm water and let it cook covered with a lid. Before removing from heat, add roasted and grounded cumin seed powder. Mix well. When you have your desired consistency of gravy, remove from heat. Garnish with chopped coriander leaves. 

 I love a bit of thick gravy which goes well with Bengali luchis/puris. Consistency of the gravy is according to your preference, in any form it tastes great. Try it out to believe me............

Saturday, September 19, 2015 / by / 0 Comments

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