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Natun Aloor Dum | Bengali Dum Aloo with Baby Potato

%notun aloor dum Recipe Debjanir Rannaghar

Natun Aloor Dum or Bengali Niramish Dum Aloo with Baby Potato is a no onion no garlic gravy-based signature Bengali potato dish

Ingredients

Units Scale
  • 750g Baby Potato/ Natun Aloo
  • 2 Tomatoes
  • 50g Fresh Green Peas (a handful)
  • 1 Tbsp. Ginger Paste

For Tempering:

  • Asafoetida: 1/4 Tsp.
  • 2 Dried Red Chili
  • 3-4 Bay Leaf
  • 1 Whole Cinnamon Stick
  • 7-8 Green Cardamom
  • 1/2 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

%How to make Natun Aloor Dum step by step

  1. Make a paste of the tomatoes.
  2. Wash Baby Potatoes or Natun Aloo thoroughly under running water 2-3 times.
  3. Pressure Cook Baby Potatoes with the skin on with 1 Tsp. Salt on medium flame with the Vent weight on.
  4. Switch the flame off after three whistles come from the cooker and open the cooker when the pressure drops completely.
  5. Now discard the water and remove the skin from each potato.
  6. Using a fork pierce each of the potatoes.
  7. Now take Cumin Powder, Coriander Powder, Turmeric Powder, Red Chili Powder, half of the Garam Masala Powder, Salt, and Sugar in a bowl.
  8. Add 1 Tbsp. Mustard oil and using a spoon mix the spices to make a thick paste.
  9. If required add 1 Tsp. water to the spice mix.
  10. Heat the remaining oil in a wok.
  11. Temper the oil with Dried Red Chili, Bay Leaf, Whole Cinnamon Stick, Green Cardamom, and Whole Cumin Seed.
  12. When the spices start emitting an aroma, mix asafoetida with 1 Tsp. of water and add to the tempering and mix properly.
  13. Now add Tomato paste to the tempering and cook on medium flame until tomatoes are cooked properly and leave the edges of the wok.
  14. Add the ginger paste and cook for one more minute.
  15. Now add previously prepared “Spice Paste” to the mixture and start cooking on low flame until oil comes from the mixture.
  16. Add a handful of green peas to the mixture and mix properly.
  17. At this stage add 3 cups of water to the mixture and mix thoroughly using a spatula.
  18. Check and adjust salt, sugar, and chili in this stage as per your taste if required.
  19. 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.
  20. Add some Bengali Garam Masala Powder and Ghee and give Natun Aloor Dum a mix and switch the flame off.
  21. 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

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