Natun Aloor Dum | Bengali Dum Aloo with Baby Potato or Notun Aloo

%Notun Aloor Dum Recipe Debjanir Rannaghar

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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.

Course Side Dish

Cuisine Bengali

Keyword bengali aloor dum recipe, Debjanir Rannaghar, niramish aloor dum recipe, Notun Aloor Dum recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings People

Calories 267kcal

Author Debjani Chatterjee Alam

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

Get Recipe Ingredients

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