aloo dum recipe // আলুর দম রেসিপি// very tasty &spicy bengali food

aloo dum recipe // আলুর দম রেসিপি// very tasty &spicy bengali food
#bengalirecipe #food #recipe #cooking #easy #আলুর_দম

Recipe:

Niramish aloor dum recipe is very simple, but there are some steps to follow, so here I will show you how to make niramish aloor dum recipe in bengali and share some tricks and tips so that you get the perfect taste every time. Here “Niramish” means without onion and garlic or you can say kind of Jain food. So enjoy this Niramish aloor dum recipe with Luchi or any pulao.

Here’s a simple and delicious recipe for Aloo Dum (spicy baby potatoes cooked in a flavorful gravy):

Ingredients:

Baby Potatoes – 500 grams

Onion – 1 large (finely chopped)

Tomatoes – 2 (pureed)

Ginger-Garlic paste – 1 tablespoon

Green chilies – 2 (slit)

Yogurt – 2 tablespoons

Fresh coriander leaves – a handful (chopped)

Whole Garam Masala:

1 bay leaf

2 cloves

1 cinnamon stick

1 black cardamom

2 green cardamoms

Ground spices:

Red chili powder – 1 tsp

Turmeric powder – 1/2 tsp

Garam masala – 1 tsp

Cumin powder – 1/2 tsp

Coriander powder – 1 tsp

Salt – to taste

Oil – 2 tablespoons

Water – 1 cup

Kasuri methi (dried fenugreek leaves) – 1 tsp (optional)

Instructions:

Prepare the Potatoes:

Wash and scrub the baby potatoes thoroughly.

Boil them in salted water for about 10-12 minutes until they are partially cooked (they should be firm, not fully soft).

Once boiled, peel the skin off or leave it on based on your preference. You can prick the potatoes with a fork to absorb the flavors better.

Fry the Potatoes:

Heat oil in a pan or wok. Add the boiled potatoes and fry them until they turn golden brown on all sides. Remove them from the oil and set aside.

Make the Gravy:

In the same pan, add whole garam masalas (bay leaf, cloves, cinnamon, cardamoms) and let them splutter.

Add finely chopped onions and sauté them until golden brown.

Add ginger-garlic paste and sauté for a minute until the raw smell disappears.

Add pureed tomatoes and cook the mixture until the oil separates from the masala (about 5-7 minutes).

Add red chili powder, turmeric powder, cumin powder, coriander powder, and salt. Stir well to combine the spices.

Add Yogurt & Water:

Lower the heat and add yogurt to the masala. Stir continuously to avoid curdling. Let it cook for a couple of minutes.

Add water to create a gravy consistency. Stir and let it simmer for 5 minutes.

Add the Fried Potatoes:

Gently add the fried potatoes into the gravy and mix them well. Be careful not to break them.

Cover the pan and let the potatoes cook in the gravy for about 10-15 minutes on low heat, allowing the flavors to meld together.

Finishing Touch:

Add chopped coriander leaves and kasuri methi (if using), and mix gently.

Cover the pan and let it simmer for 2 more minutes before turning off the heat.

Serve:

Serve hot with rice, roti, or paratha.

Enjoy your delicious Aloo Dum!




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