NIRAMISH ALUR DOM / BENGALI DUM ALOO WITHOUT ONION AND GARLIC
BY KUSUM UMASHANKAR
Niramish Alur Dom( no onion, no garlic Dum Alu)
In Bengal there are many varieties of alur dom but this is the very basic and authentic variety of alur dom which is without onion and garlic, it is offered in bhog in any pooja with luchi, khichuri, koraishutir kochuri, Radhabollobhi etc. It is sooo delicious that the taste of onion and garlic will not be missed at all😊
NIRAMISH ALUR DOM / BENGALI DUM ALOO WITHOUT ONION AND GARLIC
INGREDIENTS
1/2 kg baby potato or big potatoes cut into big cubes
1 tbsp grated ginger
1 tsp coriander pwdr
11/2 OR 2 tsp jeera pwdr
11/2 or 2 tsp red chilli pwdr or as per taste
1 tsp kashmiri red chilli pwdr for colour
turmeric – 1/4 tsp + 1/4 tsp
2 tomatoes pureed
oil – 2 tbsp + 3 tbsp [ adjust as per health conscious ]
Boil and peel 1/2 kg of baby potatoes (or big potatoes cut into big pieces)
Take 1 tablespoon grated ginger in a bowl, add 1 tsp dhania powder, 1 1/2 tsp jeera powder, 11/2 tablespoon red chilly powder, 1 tsp kashmiri red chilly powder for colour and 1/4 cup water and make a paste
Take 2 tomatoes and make a paste in mixer jar
Heat 1 or 2 tbsp oil in a pan and add potatoes and 1/4 tsp of haldi and shallow fry till potatoes get a mild coating and turn golden .
Heat 2 or 3 tablespoons of oil in another pan, add 2 bay leaves, 2 dried red chillies, 2 small pieces of dalchini, 3 no.green ilaichi, 3 no. lavang 1 tsp jeera and 1/4 tablespoons of heeng. Let the tadka crackle and add masala paste,1/4 tsp haldi powder, fry a little and add tomato paste and mix and cook
Fry the masala patiently on low flame . Cover and cook till oil separates .
Add fried potatoes, salt as per taste), 1 tsp sugar and mix well. At this stage potatoes and masala should be fried patiently for at least 8-10 minutes, don’t miss this step,it is called koshano in bangla that means roasting, it brings out the intense flavours of the masalas and gives very good texture to the curry, you can put the lid in between, the flame should be low
After 8 – 10 minutes , 1 cup of water, you can add more water if you want thin gravy, and cook covered on medium flame for 5 minutes.
After getting desired consistency add 1/4 tsp garam masala pwdr + 2 tsp ghee and finely chopped coriander leaves. Mix well ,cover and cook for a min .
Add 3 or 4 slit green chillies for flavour (it doesn’t add spice) and off the flame, it is ready to be served.
