Niramish Alu'r Dum | Traditional Bengali Alu'r Dum | Bhoger Alu'r Dum

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Niramish Alu'r Dum is a traditional Bengali Alu'r Dum recipe without onion and garlic. Niramish means vegetarian with no onion & garlic. This is also called "Bhoger Alu'r Dum" that means this can be used for offering to God. This Alu'r dum mainly appear in two famous traditional Bengali combo, one is Luchi with Alu'r dum & Chola'r dal ; another one is Bhoger Khichuri/Bhuna Khichuri with Alu'r Dum. Which one is your favourite? Share with me.
Lets go to the recipe.

Preparation Time : 15 minutes

Cook Time       : 50 minutes

Serves            : 8 people


Ingredients:

  • Boiled Potato- 8 Medium
  • Blanched Peas- 1/2 cup
  • Salt to taste
  • Sugar- 2 teaspoon
  • Mustard Oil- 1/4 cup
  • Whole Spices,
    • Green Cardamom- 5 pods
    • Clove- 3 pieces
    • Cinnamon Stick- 1 piece
    • Bay leaf- 2 pieces
    • Dry Red Chilli- 2 pieces
    • Cumin Seeds- 1 teaspoon
  • Asafoetida- 1 teaspoon
  • Chopped Tomato- 1 medium
  • Ginger Paste- 1 tablespoon
  • Green Chilli(Slited)- 4~5 pieces
  • Turmeric Powder- 1 teaspoon + 1 pinch
  • Kashmiri Red Chilli Powder-  1 teaspoon
  • Cumin Powder- 2 teaspoon
  • Coriander Powder- 1 teaspoon
  • Beaten Yogurt- 1/2 cup
  • Bengali Garam Masala Powder- 1 teaspoon
  • Bengali Bhaja Masala Powder- 1 teaspoon[Bengali Bhaja Masala Powder]
  • Ghee- 1 tablespoon

How to Make:

  1. First peel the boiled potato. 
  2. Then prick the potatoes with a fork. Make sure, potato should not be broken. So, handle with care.
  3. Sprinkle little salt and pinch of turmeric powder. Marinate well.
  4. Now take oil in a wok. Heat up and add potatoes to fry until golden. I have fried all potatoes in two batches. Flame should be in medium to high heat during frying. It will take 7 to 8 minutes for per batch. Once done, keep aside.
  5. add all whole spices except cumin seeds. Let them crackle for 20 seconds.
  6. Then add cumin and stir well.
  7. Add asafoetida and give a good stir.
  8. Add chopped tomato and stir well.
  9. Cover it to cook for 3 minutes.
  10. Add ginger paste and stir well.
  11. Season with salt.
  12. Add turmeric powder, kashmiri red chilli powder, coriander powder and cumin powder.
  13. Give a good mix and add slitted green chilli. Stir and cook for 3 minutes(uncovered).
  14. Add hot water as required( little amount to cook spice well). Stir well and cook.
  15. Again add little more hot water and cover to cook for 5 minutes in medium heat.
  16. After that you can see, oil has separated, that means spices are cooked properly.
  17. Pour beaten yogurt and Stir immediately until in mixed completely with spice. Keep the flame low to avoid curdling of yogurt.
  18. Add sugar and mix well. Allow it to cook for 5 minutes(uncovered).
  19. Once, oil separated from spice, add required amount of hot water and mix well.
  20. Bring it to boil.
  21. Add fried potatoes and stir well. Keep the flame medium and cover to cook for 5 minutes.
  22. Adjust the salt and add hot water as per your requirement of gravy. Cover to cook for 5 minutes.
  23. Add blanched peas. Mix well and again cover for 5 minutes.
  24. Finish with Bengali garam masala, Bengali bhaja masala and ghee.Turn off the flame.
  25. Cover & give a standing time for 10 minutes.
  26. Then serve it hot with Bhoger Khichuri/Bhuna Khichuri /Pulao /Luchi/ Puri /Kochuri /Ruti/ Paratha/Steamed Rice/Fried rice.

My Tip: 

  • I have boiled the potatoes with salt in pressure cooker for two whistle. Don't over boil. 
  • If you are using raw peas, add it earlier while cooking spice.

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