Natun Aloor Dum | Bengali Dum Aloo with Baby Potato or Notun Aloo
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.
Servings: 5 People
Calories: 267kcal
Cost: Rs 150
Ingredients
- 750 g Baby Potato/ Natun Aloo
- 2 Tomatoes
- 50 g Fresh Green Peas a handful
- 1 tablespoon Ginger Paste
For Tempering:
- ¼ teaspoon Asafoetida
- 2 Dried Red Chili
- 3-4 Bay Leaf
- 1 Whole Cinnamon Stick
- 7-8 Green Cardamom
- ½ teaspoon Whole Cumin Seed
Spices
- 1 teaspoon Turmeric Powder
- 1 teaspoon Kashmiri Red Chili Powder
- 1 teaspoon Bengali Garam Masala Powder
- 1 teaspoon Cumin Powder
- 1 teaspoon Coriander Powder
- 1 tablespoon Sugar
- 1.5 teaspoon Salt as per taste
Other:
- 3 tablespoon Mustard Oil
- 1 tablespoon 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.
Video
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.
Nutrition
Serving: 234g | Calories: 267kcal | Carbohydrates: 36g | Protein: 5g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 723mg | Potassium: 852mg | Fiber: 6g | Sugar: 6g | Vitamin A: 678IU | Vitamin C: 41mg | Calcium: 62mg | Iron: 3mg
