Natun Aloor Dum, also known as Bengali Niramish Dum Aloo, is a delectable Bengali potato dish made with baby potatoes. This flavorsome gravy-based dish does not include any onions or garlic.
During my week-long break in winter, I am enjoying quality time with my child and experimenting with various seasonal recipes, aside from my usual baking adventures. Today, I would like to share a classic Bengali dish that brings me immense comfort during this time of year - the flavorful Niramish Natun Aloor Dum, a spicy potato curry.
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!
- Niramish Aloor Dum Video Recipe!
- Pairing
- 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 couldn't help but reminisce about my beloved grandmother, Dida, as I prepared Hing diye aloor dum two days ago. She truly had a remarkable talent for cooking. Every time I make this dish, particularly during the winter, I faithfully follow her foolproof recipe. In fact, there are several Bengali dishes, such as Bhaja Moog er Daal and Dhokar Dalna, for which I rely on her recipes as well.
Notun Aloor Dum
Natun Aloo, also known as New Potato, refers to small potatoes that are harvested during the winter season. In our Bengali culture, we use the term "Natun" to indicate that these potatoes are fresh and recently harvested. Every winter, my grandmother, whom we affectionately call Dida, would bring a bag filled with Natun Aloo from her hometown. Her village was abundant with these adorable tiny potatoes. Dida was an exceptional cook and was renowned for her skill in preparing delicious meals without using onions or garlic.
It was a joy to savor the delicious Natun Aloor Dum, perfectly cooked and seasoned with a delightful mix of spices. Whenever we visited her during the winter holidays, she would prepare this dish for us. Unlike most cooks, she preferred not to use powdered spices, but instead ground whole spices into a paste using a traditional Shil Nora (Shil batta). Although I also owned a Shil Nora, I decided to try a different approach and used a technique my Mother had taught me to make the spice paste.
Maa's Notun Aloor dum Tips!
My mother has a special method for creating a thick paste by combining various spice powders (Cumin, Coriander, Turmeric, Red Chili, Garam Masala), along with mustard oil and water. She uses this paste to cook a delicious Bengali dish called Niramish Aloor Dum or Natun Aloor Dum. This recipe is always a success, and I often prepare it during the winter months. If I don't have Natun Aloo or Baby Potatoes available, regular potatoes can be used to make this flavorful no onion, no garlic Bengali Dum Aloo.
Here's how I make Niramish Aloor Dum at Debjanir Rannaghar!
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Natun Aloor Dum | Bengali Dum Aloo with Baby Potato
- Total Time: 45 minutes
- Yield: 5 People 1x
Description
Natun Aloor Dum, also known as Bengali Niramish Dum Aloo, is a delectable potato dish that is prepared without the use of onions or garlic. This flavorful gravy-based recipe features baby potatoes and is a popular specialty in Bengali cuisine.
Ingredients
- 750g Baby Potato/ Natun Aloo
- 2 Tomatoes
- 50g Fresh Green Peas (a handful)
- 1 Tbsp. Ginger Paste
For Tempering:
- ¼ Tsp. Asafoetida
- 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
- 1.5 Tsp. Salt (as per taste)
Other:
- 3 Tbsp. Mustard Oil
- 1 Tbsp. Ghee
Instructions
- Create a paste by blending the tomatoes.
- Thoroughly rinse the Baby Potatoes or Natun Aloo under running water 2-3 times.
- On medium heat, pressure cook the Baby Potatoes with the skin on and 1 Tsp. Salt, using the Vent weight.
- Turn off the heat after three whistles and open the cooker once the pressure has completely dropped.
- Discard the water and peel the skin off each potato.
- Using a fork, pierce each potato.
- In a bowl, combine Cumin Powder, Coriander Powder, Turmeric Powder, Red Chili Powder, half of the Garam Masala Powder, Salt, and Sugar.
- Add 1 Tbsp. Mustard oil and use a spoon to mix the spices into a thick paste.
- If needed, add 1 Tsp. water to the spice mixture.
- Heat the remaining oil in a wok.
- Season the oil with Dried Red Chili, Bay Leaf, Whole Cinnamon Stick, Green Cardamom, and Whole Cumin Seed.
- Once the spices release their aroma, mix asafoetida with 1 Tsp. of water and add it to the seasoning, mixing well.
- Now add the Tomato paste to the seasoning and cook on medium heat until the tomatoes are thoroughly cooked and the edges of the wok are left.
- Add the ginger paste and cook for an additional minute.
- Combine the ingredients and cook over low heat until oil is released from the mixture. Incorporate a handful of green peas and mix thoroughly.
- Pour in 3 cups of water and stir well using a spatula.
- Taste and adjust the salt, sugar, and chili according to your preference.
- Next, add the boiled potatoes, cover the pan, and cook on medium heat for 8-10 minutes or until the water evaporates completely.
- Sprinkle Bengali Garam Masala Powder and Ghee, and give the Natun Aloor Dum a final stir before turning off the heat.
- Serve the hot Natun Aloor Dum with Karaisutir Kachuri or Luchi or Roti, or enjoy it on its own 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.
- Prep Time: 15min
- Cook Time: 30min
- Category: Side Dish
- Method: Cooking
- Cuisine: Bengali
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!
Pairing
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
Please inform me of your experience and feel free to send a photo to dolonchttrj@gmail.com. Additionally, you can find me on various social media platforms such as Instagram, YouTube, Facebook, Pinterest, Google News, X, and Thread. Don't forget to use the hashtag #debjanirrannaghar when sharing your attempts at my recipes or if you have any questions or recipe requests.
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.
Cleora Towne says
This recipe creates a magnificent flavor and texture by enriching the potatoes with spices and cooking them slowly. This delicious sauce filled with spices keeps the dish warm and juicy, while awakening the taste buds with each bite. Soft potatoes and intense delicious sauce meet in perfect harmony, so that each bite offers a taste of Bengali cuisine. https://retrobowlfriv.com/