Niramish Alur Dom without Onion and Garlic | Bhoger Alur Dum | Bengali special Alur Dom recipe

Dum Aloo, also known as Dum Alu or Aloor Dom (especially in Bengal) is a dish made using Potato, originated from Kashmiri Pandit cuisine. This dish became very popular in Bengal and popularly known as Aloor Dum. Alur Dom has numerous avatars in our country. This dish is prepared differently in various parts of India, according to the taste, spices, and cooking styles of the region.

In this video, we are presenting one of the variations named Niramish Alur Dom that is made of Notun Alu (Baby Potato). Notun Alu (Baby Potatoes) is available for a very limited time period primarily during months of winter. The other advantage of this recipe is that it's a "Niramish" one which means it's a vegetarian version, onion and garlic were not used to prepare this dish, still, it's so delicious. You can cook this dish to serve on any occasion when "Onion and Garlic" are not allowed.

This dish is served well in combination with Luchi, Fried Rice, Paratha, Polao.

Ingredients:

1. Notun Alu (Baby Potato) 500gm
2. Peas 50gm
3. Cumin Seeds (Gota Jeera) 1/2 tsp
4. Cardamom (Elaichi) 5 pcs
5. Cloves (Lobongo) 4 pcs
6. Dried Red Chillies 2 pcs
7. Cinnamon (Daruchini) 1 pcs
8. Bay leaf (Tej pata) 2 pcs
9. Salt 1 tsp (to taste)
10. Sugar 1 tsp (to taste)
11. Kasuri Methi 1 tsp
12. Garam Masala 1/2 tsp
13. Tomato Sauce 1 tbsp
14. Hing 1/2 tsp
15. Ghee 1 tsp
16. Turmeric powder 1/2 tsp
17. Kashmiri Red chilli powder 1 tsp
18. Cumin powder 1 tsp
19. Coriander powder 1 tsp
20. Amchur (Dry Mango powder) 1/2 tsp
21. Ginger paste 1 tbsp
22. Yogurt (Tok Doi) 4 tbsp
23. Cashew Nuts 10 pcs
24. Mustard Oil 3 tbsp
25. Green Chillies 3 pcs

Procedure:

1. First of all, potatoes are boiled in water for 15 mins with plenty of salt added.
2. A spice paste is made with turmeric powder, red chilli powder, cumin powder, coriander powder, amchur powder, ginger paste.
3. On medium heat oil is tempered with bay leaf, cumin seeds, cinnamon, cloves, cardamom, dried red chillies. Then add hing, the spice paste and tomato sauce is added.
4. Add boiled potatoes and saute for few minutes, then add salt and sugar to taste. Then add yoghurt. Stir vigorously in low heat.
5. Add green chillies and peas. Add water as needed.
6. In the end, add Ground cashew, crumbled Kasuri methi, garam masala and ghee.

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