Niramish Aloo Dum Recipe

This Niramish Aloo Dum recipe is perfect for festivals as it is made without onion and garlic, still is loaded with lots of flavor. This is usually served with Radhaballavi or Stuffed Chana Daal Poori and is undoubtedly the favorite breakfast of a typical Bengali Household. This mouth watering delicacy found its way to the heart of many people just like me who despite not being a Bengali love this lip smacking aloo dum. You will find this combo mainly made during Pujas and other functions in many Bengali households.  Potatoes (Aloo), Cumin seeds (Jeera), Dry Red Chillies, Dry ginger powder, Turmeric powder (Haldi), Red Chilli powder, Garam masala powder, Asafoetida (hing), Coriander (Dhania) Leaves   6 Potatoes (Aloo) 1 teaspoon Cumin seeds (Jeera) 2 Dry Red Chillies 1 teaspoon Dry ginger powder 1/2 teaspoon Turmeric powder (Haldi) 1 teaspoon Red Chilli powder 1/2 teaspoon Garam masala powder 1 teaspoon Asafoetida (hing) Few Coriander (Dhania) Leaves , for garnishing     15   30     To begin making the Niramish Aloo Dum, wash, boil, peel and coarsely mash the potatoes so that large chunks remain intact.Make a paste of the dry ginger powder, turmeric powder, red chili powder, garam masala powder with the help of a little water.Heat oil in a wok/kadhai. Add dry red chilli and cumin seeds. Once it starts to splutter add the hing and turn off the gas.Add the masala paste and stir well and now turn on the gas and add the mashed potato along with salt to it.Saute for 1 minute and then add water as require for the gravy.Let it boil. Cover and cook on simmer for 5 to 6 minutes or till the desired consistency of the gravy have reached.Serve Niramish Aloo Dum along with Bengali Luchi for a weekend lunch.