An honest foodie will find Bengali food as a universe and hunger so satiable. Bengali food is traditionally a perfect balance of sweets and spices. You’ll always explore so much than is served on your plate. It’s infinite…. I have seen Bangla people eating food and simultaneously thinking of food.. what next to eat.. I should look at myself here too😜🤣.
Below is the recipe of niramish aaloo’er dom aka aloo-dum. Niramish means vegetarian.. so as we all know potatoes comes under vegetarian block still niramish word has been emphasised because it’s without onion and garlic and so this can be made during fasts.
Below recipe can be served to 4-5 persons.
500 gms baby potatoes.. if not available go for regular sized ones.. just cut them into halves
1/2 tsp salt
PASTE OF BELOW SPICES IN 5 tsp water:
1 tsp cumin powder
1.5 tsp coriander powder
1/2 tsp amchur powder
3 tsp ginger paste
2 dried red chillies
2 bay leaves
1 stick cinnamon
2 green cardamoms
1/2 tsp whole cumin
1/2 tsp hing or asafoetida
1/2 tsp turmeric powder
1/2 tsp kashmiri chilly powder
1/2 tsp green chilli paste
1/2 tsp kasoori methi
1/4 tsp Bengali Garam masala (Recipe below)
1 tbsp ghee or clarified butter
3 tsp sugar
5 tbsp curd
2 tbsp tomato purée
2 tbsp cashew powder..homemade
Salt as required
FOR BENGALI GARAM MASALA:
7 gms green cardamoms
2 gms cloves
2 gms cinnamon
FOR BENGALI GARAM MASALA:
Dry roast all the ingredients. Let it cool down. Grind into fine powder.
FOR ALOO’er DOM
First of all boil baby potatoes by giving a whistle. If using medium sized, give 2 whistles. Let the pressure release. Strain and peel. Add 1/2 tsp salt and toss well. Keep it aside.
Now add 1 tbsp ghee in a skillet. Heat it. Add red chillies, bay leaves, cardamoms, cinnamon and cloves. Fry for 30 seconds.
Add cumin seeds, hing, turmeric powder, kashmiri chilli powder and green chilli paste. Sauté for 10-15 seconds. Keep on sautéing.
Minimise the flame to lowest and proceed further. Add paste of spices you made prior and reserved. Fry till oil gets released. If sticking to the bottom, can add few splashes of water in between sautéing.
Now add beaten curd and fry for 20-25 seconds till oil released. Keep stirring after adding curd otherwise it will split. Add tomato purée. Sauté for again 15-20 seconds.
Add potatoes and give a good stir fry for 5 minutes. Add 3 cups hot water. Give a boil. Add cashew powder. Give a nice stir. Cover and cook for 10 minutes. Add kasoori methi and Bengali garam masala and stir. Cover and cook for next 5 minutes at minimum flame. When done, switch off the flame and leave to rest for 15 minutes more.
Serve with loochi or puri, radhavallabhi, kochuri or steamed rice.. anytime.. anyways.. always delicious.