Natun Aloor Dum | Bengali Dum Aloo with Baby Potato
 
Prep time
Cook time
Total time
 
Natun Aloor Dum or Bengali Niramish Dum Aloo with Baby Potato is a no onion no garlic gravy based signature Bengali potato dish
Author:
Recipe type: Side Dish
Cuisine: Bengali
Serves: 5 People
Ingredients
  • Baby Potato/ Natun Aloo: 1 Kg
  • Salt: 1 Tsp.
  • Fresh Green Peas: handful
  • Tomato: 2
  • Ginger Paste: 1 Tbsp.
For Tempering:
  • Asafoetida: ¼ Tsp.
  • Dried Red Chili: 1
  • Bay Leaf: 1
  • Whole Cinnamon Stick: 1”
  • Green Cardamom: 1-2
  • Whole Cumin Seed: ½ Tsp.
To make the "Spice Paste":
  • Cumin Powder: 1 Tsp.
  • Coriander Powder: 1Tsp.
  • Turmeric Powder: ½ Tsp.
  • Kashmiri Red Chili Powder: 2 Tsp.
  • Bengali Garam Masala Powder: 1 Tsp.
  • Sugar: 1 Tbsp.
  • Salt: 1 Tsp. (as per taste)
  • Mustard Oil: 2 Tbsp.
Other:
  • Mustard Oil: 1 Tbsp.
  • Ghee: 1 Tsp.
Instructions
  1. Make a paste of the tomatoes.%How to make Natun Aloor Dum step by step
  2. Wash Baby Potatoes or Natun Aloo thoroughly under running running water 2-3 times.
  3. Pressure Cook Baby Potatoes with the skin on with Salt in medium flame with the whistle on.
  4. Switch the flame off after three whistles comes 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, Garam Masala Powder, Salt and Sugar in a bowl and add Mustard oil and using a spoon mix the spices to make a thick paste. If required add 1 Tsp. water to the spice mix.
  8. Heat remaining oil in a wok and temper the oil with Dried Red Chili, Bay Leaf, Whole Cinnamon Stick, Green Cardamom and Whole Cumin Seed and when sprouting started to mix asafoetida with 1 Tsp. of water and add to the tempering and mix properly.
  9. Now add Tomato paste to the tempering and cook in medium flame until tomatoes cooked properly and leave the edges of the wok.
  10. Add Ginger paste and cook for one more minute.
  11. Now add previously prepared “Spice Paste” to the mixture and start cooking on low flame until oil comes from the mixture.
  12. Add a handful of green peas to the mixture and mix properly.
  13. At this stage add 3 cups of water to the mixture and mix thoroughly using a spatula.
  14. Check and adjust salt, sugar, and chili in this stage as per your taste if required.
  15. Now add boiled potatoes cover the pan with a lid and cook on medium flame for 8-10 minutes or till water dried completely.
  16. Add some Garam Masala Powder and Ghee and give Natun Aloor Dum a mix and switch the flame off.
  17. 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 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 few chunks of it to give added flavor to the dish.
Recipe by Debjanir Rannaghar at https://kitchenofdebjani.com/2015/12/natun-aloor-dum/