Niramish Aloo Dum

Name: Niramish Aloo Dum
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: bengali
Ingredients: 500 g baby potato (small, uniform size, boiled and peeled); 2 pcs tomato (medium, pureed); 2 tsp ginger paste; 2 pcs green chili (slit lengthwise); 3 tbsp yogurt (whisked until smooth); 2 tbsp mustard oil; 2 pcs bay leaf; 1 tsp cumin seeds; 1 pinch turmeric powder; 1 tsp red chili powder; 1 tsp cumin powder; 1 pinch garam masala; 1 tsp sugar; 0.5 tsp salt; 1 cup water (for gravy, adjust for consistency); 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.4/5(95)

TASTE SCORE

9/10

Baby potatoes simmered in a richly spiced tomato-ginger gravy without onion or garlic. This traditional Bengali Niramish Aloo Dum is perfect for festive days and pairs beautifully with luchi, paratha, or steamed rice.

PREP

15m

COOK

30m

SERVES

1 KATORI

191 cal

SERVINGS

METHOD · 6 STEPS

prep · ~15 min
Boil and fry the baby potatoes.
1.Wash baby potatoes and boil in salted water until fork-tender (12-15 min). Drain and cool completely.
2.Peel the potatoes and prick each one a few times with a fork.
3.Heat 1 tbsp mustard oil in a kadai, add potatoes and fry on medium heat until light golden (4-5 min). Remove and set aside.
TIPPricking helps potatoes absorb the gravy better.
temper · ~2 min
Make the tempering.
1.Heat the remaining 1 tbsp mustard oil in the same kadai until it reaches smoking point.
2.Reduce heat to low, add bay leaves and cumin seeds. Let them crackle (30 sec).
saute · ~9 min
Build the tomato-ginger base.
1.Add ginger paste and slit green chilies. Sauté on low heat until the raw smell fades (1 min).
2.Pour in the fresh tomato puree, turmeric powder, red chili powder, and cumin powder.
3.Cook the mixture, stirring frequently, until the oil separates from the masala (6-8 min).
TIPCook the tomato puree patiently — the oil separating is your signal that the raw tang is gone.
saute · ~2 min
Finish the gravy base.
1.Lower the heat. Add the whisked yogurt one spoon at a time, stirring continuously to prevent curdling.
2.Add sugar and salt. Mix well and cook for another 2 minutes.
TIPKeep the heat low when adding yogurt and stir non-stop — high heat will split the gravy.
simmer · ~12 min
Simmer the potatoes in the gravy.
1.Add the fried potatoes to the gravy. Pour in 1 cup warm water and give it a gentle stir.
2.Bring the curry to a gentle boil, then lower the heat, cover, and simmer for 10-12 minutes.
3.Uncover and check consistency — the gravy should be thick and coating the potatoes.
garnish · ~1 min
Finish and serve.
1.Sprinkle garam masala and chopped coriander leaves over the curry.
2.Simmer uncovered for 1 minute, then turn off the heat.
3.Let the dum rest for 5 minutes before serving.
TIPThat 5-minute rest allows the potatoes to soak up all the flavors.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Prick the boiled potatoes with a fork before frying to help them absorb the spiced gravy.
2
Heat mustard oil until it reaches its smoking point to mellow its pungent kick.
3
Cook the tomato purée until you see oil separate from the masala; this removes raw tang.
4
Add yogurt on the lowest heat and stir constantly to prevent the gravy from curdling.
5
Simmer the potatoes covered for 10-12 minutes, then uncover to thicken the gravy.
6
Let the dish rest for 5 minutes off the heat so the potatoes soak up maximum flavor.

RECIPE VARIATIONS

Adapt it for your goals.

lower oil

Lower-oil

Skip the initial potato fry and add the boiled potatoes directly to the gravy to reduce oil without sacrificing too much texture.

vegan

Vegan

Replace yogurt with 3 tablespoons of thick cashew cream or coconut cream for a rich, dairy-free gravy that remains silky and pairs beautifully with the spices.

extra protein