Continuing with my collection of vegetarian recipes, today I am sharing vegan, as well as, vegetarian or niramish dum aloo recipe.
To be completely honest with you, I don’t remember making dum aloo with onion and garlic ever. Although I know how to make Punjabi dum aloo, I am extremely partial to this recipe. And the major reason for such preference is its simplicity.
Since it involves very less spices, it is relatively light and quick. The main trouble with onion-garlic-tomato based recipes is the cooking time. The mix needs a very good cooking otherwise it would give out a raw smell. So, coming back to this traditional Bengali breakfast recipe of niramish alur dom, it actually takes very little amount of preparation before equally little amount of cooking.
In Bengali day-to-day cooking, there are some recipe combinations which are almost sacrilegious to mess around with. This Luchi Alur Torkari is something similar to that. It’s almost like if you think of luchi, either alur toraki or alur dom comes into your mind or cholar daal.
If you follow me on Instagram, you probably already know that luchi is my sin. I can think of at least hundred combinations with luchis or Bengali pooris. While the numero uno position is always held by Luchi-Kosha Mangsho, the subsequent positions are filled by Luchi with cholar daal and the combo of Luchi and alur dom.
This is my go-to recipe when I am expecting guests and I am planning to serve Hinger Kochuri. On most days, this is our Saturday dinner meal idea as I feel we deserve some pampering for going through another hectic week without any major faltering and mishaps. What else could be a better celebration if not a happy and content life!
- 4 Potatoes Large-Boiled-Peeled-Cut in cubes
- 2 Tomatoes Medium-Pureed
- 1 tbsp Ginger paste
- 1/4 tsp Cumin Seeds
- 1 Bay Leaf
- A pinch of Asafoetida or Hing
- Salt To Taste
- 1/4 tsp Turmeric Powder
- 1/2 tsp Kashmiri Mirch Powder
- 1/2 tsp Garam Masala Powder
- 1 tsp Coriander Powder
- 3/4 tsp Cumin Powder
- 1 Green Chili Finely Chopped
- 1/4 cup Peas
- 1 tsp Dried Fenugreek leaves or Kasuri Methi
- Chopped Coriander Leaves to Garnish
- 1 tsp Vinegar
- 3 tbsp Mustard Oil
Heat oil in a non-stick pan and temper it with Asafoetida or Hing, Bay Leaf and Cumin Seeds.
Meanwhile dissolve the dry spices along with ginger paste into a smooth paste.
Add the Tomato Puree in the tempered oil and fry it till it reduces and its water is gone.
Season it with salt as per your taste and add the soaked spices. Fry it till everything is mixed well.
Add 1/2 cup water, chopped green chili and the peas along with the cut potato cubes. Mix everything well.
Add the crushed dried fenugreek leaves or kasuri methi and chopped coriander leaves. Mix everything well and reduce the water if you would like it dry or keep it just as it is. Finish with the vinegar before turning the heat off.
Serve it with luchis or paranthas.