It is a week-long winter holiday for me and I am spending time with my little one and cooking different winter delicacies these days apart from my baking venture. The dish that I am going to elaborate on today is like a comforting winter delicacy to mine! A spiced Potato based Curry which is nothing but Niramish Natun Aloor Dum; a signature Bengali dish.
Jump to:
- My grandma's Hing diye Aloor Dum!
- Notun Aloor Dum
- Maa's Notun Aloor dum Tips!
- Here's how I make Niramish Aloor Dum at Debjanir Rannaghar!
- Recipe Card
- Niramish Aloor Dum Video Recipe!
- A few more No onion no garlic recipe from Debjanir Rannaghar:
- Let's connect over Notun Aloor Dum Recipe
- Niramish Aloor Dum Pin for your Pinterest Board!
My grandma's Hing diye Aloor Dum!
I was remembering Dida (my grannie) while making Hing diye aloor dum the day before yesterday badly! What an amazing cook she was! I follow her never failed recipe to make this every time, especially during the winter. There are many Bengali dishes for which I follow her recipe; to mention Bhaja Moog er Daal, Dhokar Dalna, etc.
Notun Aloor Dum
Natun Aloo or New Potato is nothing but Baby Potatoes. We Bongs call it Natun Aloo in winter given this is the season for getting Potatoes just after harvesting and we denote it “Natun” or New. Dida used to bring a bag full of “Natun Aloo” from “Mamar Barir Desh (my mom’s native village) every winter after harvesting and her place was loaded with cute small potatoes. She was an amazing cook and was famous for her no-onion no garlic cooking.
Having perfectly cooked Natun Aloor Dum which was flavored with the proper blend of spices was a pleasure. I used to see her cooking this dish for us during our visit to her place during the winter holidays. She was not fond of using powdered spices and her cooking was always supported by making a paste of whole spices using a Shil Nora (Shil batta). Though I am also available with a Shil Nora. However, I didn't opt for that to make the paste of spices instead I used a trick that I learned from my Mother to make the paste.
Maa's Notun Aloor dum Tips!
My mother always mixes spice powders (Cumin Powder, Coriander Powder, Turmeric Powder, Red Chili Powder, Garam Masala Powder, Salt, and Sugar) with little mustard oil and water to make a thick paste. She uses that to cook Bengali Style Niramish Aloor Dum or Natun Aloor Dum as well. This recipe never fails and this is what I made frequently during the winter. In case Natun Aloo or Baby Potato is not available normal Potato can be used to make this no onion no garlic Bengali Style Dum Aloo.
Here's how I make Niramish Aloor Dum at Debjanir Rannaghar!
PrintRecipe Card
Natun Aloor Dum | Bengali Dum Aloo with Baby Potato
Natun Aloor Dum or Bengali Niramish Dum Aloo with Baby Potato is a no onion no garlic gravy-based signature Bengali potato dish
- Prep Time: 15min
- Cook Time: 30min
- Total Time: 45 minutes
- Yield: 5 People 1x
- Category: Side Dish
- Method: Cooking
- Cuisine: Bengali
Ingredients
- 750g Baby Potato/ Natun Aloo
- 2 Tomatoes
- 50g Fresh Green Peas (a handful)
- 1 Tbsp. Ginger Paste
For Tempering:
- Asafoetida: ¼ Tsp.
- 2 Dried Red Chili
- 3-4 Bay Leaf
- 1 Whole Cinnamon Stick
- 7-8 Green Cardamom
- ½ Tsp. Whole Cumin Seed
Spices
- 1 Tsp. Turmeric Powder
- 1 Tsp. Kashmiri Red Chili Powder
- 1 Tsp. Bengali Garam Masala Powder
- 1 Tsp. Cumin Powder
- 1 Tsp. Coriander Powder
- 1 Tbsp. Sugar: 1 Tbsp.
- 1 Tsp. Salt (as per taste)
Other:
- 3 Tbsp. Mustard Oil
- 1 Tbsp. Ghee
Instructions
- Make a paste of the tomatoes.
- Wash Baby Potatoes or Natun Aloo thoroughly under running water 2-3 times.
- Pressure Cook Baby Potatoes with the skin on with 1 Tsp. Salt on medium flame with the Vent weight on.
- Switch the flame off after three whistles come from the cooker and open the cooker when the pressure drops completely.
- Now discard the water and remove the skin from each potato.
- Using a fork pierce each of the potatoes.
- Now take Cumin Powder, Coriander Powder, Turmeric Powder, Red Chili Powder, half of the Garam Masala Powder, Salt, and Sugar in a bowl.
- Add 1 Tbsp. Mustard oil and using a spoon mix the spices to make a thick paste.
- If required add 1 Tsp. water to the spice mix.
- Heat the remaining oil in a wok.
- Temper the oil with Dried Red Chili, Bay Leaf, Whole Cinnamon Stick, Green Cardamom, and Whole Cumin Seed.
- When the spices start emitting an aroma, mix asafoetida with 1 Tsp. of water and add to the tempering and mix properly.
- Now add Tomato paste to the tempering and cook on medium flame until tomatoes are cooked properly and leave the edges of the wok.
- Add the ginger paste and cook for one more minute.
- Now add previously prepared “Spice Paste” to the mixture and start cooking on low flame until oil comes from the mixture.
- Add a handful of green peas to the mixture and mix properly.
- At this stage add 3 cups of water to the mixture and mix thoroughly using a spatula.
- Check and adjust salt, sugar, and chili in this stage as per your taste if required.
- Now add boiled potatoes cover the pan with a lid and cook on a medium flame for 8-10 minutes or till water dried completely.
- Add some Bengali Garam Masala Powder and Ghee and give Natun Aloor Dum a mix and switch the flame off.
- Serve hot Natun Aloor Dum with Karaisutir Kachuri or Luchi or Roti or serve it as it is with a cup of Tea.
Notes
- If Baby Potato or Natun Aloo is not available use Normal Potatoes to make this dish. Cut Potatoes into halves and make the Dum Aloo.
- If you like the taste of Cilantro add a few chunks of it to give added flavor to the dish.
Keywords: Notun Aloor Dum recipe, niramish aloor dum recipe, bengali aloor dum recipe, debjanir rannaghar
We had the Dum Aloo with hot Karaisutir Kachuri! Want the recipe for that too! Well, I am going to share it shortly! 😛 😀
Niramish Aloor Dum Video Recipe!
A few more No onion no garlic recipe from Debjanir Rannaghar:
- Narkel diye Niramish Ghugni (also known as Bengali No Onion No Garlic Ghugni or Yellow Peas Curry with Fried Coconut)
- Begun Basanti (also known as Bengali Begun Bashonti)
- Lau Shaker Chorchori (also known as Bengali Vegetarian Mishmash with Bottle Gourd Greens)
- Palong Shaker Ghonto (also known as spinach mishmash)
- Chanar Dalna (also known as Bengali Cottage Cheese and Potato Curry)
- Papor er Dalna (also known as Bengali Papad Curry)
- Sada Aloo Chorchori (also known as Bengali aloo chorchori)
- Sheemer Jhal (also known as Bengali Shorshe Sheem or Broad Bean Curry with Mustard Paste)
- Kochu Shak er Ghonto (also known as Taro Leaf Mishmash)
- Shukto (also known as shuktoni)
- Bori Aloor Jhal (also known as Bengali Bori’r Jhal)
- Aloo Phulkopir Dalna (Bengali potato cauliflower curry)
- Aloo Posto (Also known as Bengali aloo postor torkari)
- Chana Bhapa (also known as Bhapa chana)
- Rosogollar Dalna (also known as Bengali Rasgulla curry)
- Tok Dal (also known as Kancha Aam diye Toker Dal)
- Mulo Diye Motor Dal (also known as Bengali Yellow Split Pea with Radish)
- Labra (also known as Bengali Labra Tarkari)
Let's connect over Notun Aloor Dum Recipe
I would love to see a picture if you are making the prawns following my recipe. You can share here at dolonchttrj@gmail.com. You can use my hashtag #debjanirrannaghar and share it through Instagram as well. and in addition, you can tag me at @foodofdebjani.
Niramish Aloor Dum Pin for your Pinterest Board!
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
Andrea says
If you cook that long on pressure cooker and then covered for 8-10 minutes or until 3 cups has evaporated you are going to end up with potato mash. I cooked uncovered and bailed out over a cup of the liquid and still barely managed to save the dish.
Debjani says
Notun Aloo is referred to the potato from fresh harvest and that requires proper pressure cooking at least in India..
uma says
Exactly.