Niramish Aloo Dum recipe Bengali in brass bowl

Niramish Aloo Dum│Bengali Potato Curry Recipe

Sharing is caring!

This post was first published on October 7, 2017. Subsequently it has been updated with added information on meal ideas and newer images.

This Aloo Dum recipe is one of the most popular Bengali dishes, often made on a repeat as a breakfast dish served with Luchis. It is a simple potato curry with a dry gravy made of ginger, tomato and a handful of spices & can be made within 30 mins flat.

This recipe for aloo dum is ‘niramish‘ , that is, it is not only vegetarian but has no onion or garlic. On top of this, it is also vegan, gluten-free, dairy-free and nut-free.

In this post, I have shared the aloo dum recipe along with the serving ideas so that you can have complete meal ideas at your finger tips.

Aloo dum recipe Bengali niramish

To be completely honest with you, I don’t remember making dum aloo with onion and garlic ever. Although I know how to make Aloo Dum Punjabi style, I am extremely partial to this recipe. And the major reason for such preference is its simplicity.

Since it involves very fewer spices, it is relatively light and quick. The main trouble with onion-garlic-tomato based recipes is the cooking time. The mix needs very good cooking otherwise it would give out a raw smell.

This traditional Bengali breakfast recipe of niramish aloo dum takes a very little amount of preparation with this concise list of ingredients.

How to make Aloo Dum Bengali style – Ingredients list

  • Boiled Potatoes
  • Mustard Oil
  • Tomatoes
  • Ginger
  • Whole spices like Bay Leaf, Cumin Seeds
  • Powdered Spices like Cumin Powder, Coriander Powder, Turmeric Powder, Red Chili Powder
  • Garam Masala Powder
  • White Vinegar – optional
  • Fresh Coriander Leaves – for garnish – optional

In Bengali day-to-day cooking, there are some recipe combinations which are almost sacrilegious to mess around with. This Luchi-Aloo Dum is something similar to that. It’s almost like if you think of luchi, either alur torkari or this dry aloo dum recipe comes to mind, served with Cholar Dal or Bengali Chana Dal.

If you follow me on Instagram, you probably already know that luchi is my sin. I can think of at least a hundred combinations with luchis or Bengali pooris.

While my first love will always be Luchi-Kosha Mangsho, closely followed by Luchi with cholar daal and the combo of Luchi and this dry aloo dum made in Bengali style.

This is also my go-to recipe when I am expecting guests and I am planning to serve Hinger Kochuri or Koraishutir Kochuri in winters.

Mostly this is our Saturday dinner meal 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!

Bengali Aloo Dum recipe dry

Have you tried this recipe? I would love to hear about it.
Tag me on Instagram or Facebook @hashdiaries and I will share it further.

Bengali-style Aloo Dum Recipe
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

This Aloo Dum recipe is one of the most popular Bengali dishes, often made on a repeat as a breakfast dish served with Luchis. It is a simple potato curry with a dry gravy made of ginger, tomato and a handful of spices & can be made within 30 mins flat.

Course: Side Dish
Cuisine: Bengali
Keyword: Potato Recipes, Vegan Recipes, vegetarian recipes
Servings: 2 People
Calories: 0.765 kcal
Author: Priyanka
  • 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 optional in winters
  • Chopped Coriander Leaves to Garnish
  • 1 tsp Vinegar
  • 3 tbsp Mustard Oil
  1. Heat oil in a non-stick pan and temper it with Asafoetida or Hing, Bay Leaf and Cumin Seeds. 

  2. Meanwhile dissolve the dry spices along with ginger paste into a smooth paste.

  3. Add the Tomato Puree in the tempered oil and fry it till it reduces and its water is gone. 

  4. Season it with salt as per your taste and add the soaked spices. Fry it till everything is mixed well. 

  5. Add 1/2 cup water, chopped green chili and the peas along with the cut potato cubes. Mix everything well.

  6. Add 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.

  7. Serve it with luchis or paranthas.

Recipe Notes

Niramish Aloo Dum│Bengali Potato Curry Recipe

📌Pin this Bengali Aloo Dum recipe for later!

Bengali Dum Aloo recipe


  1. […] Luchi is an unleavened and deep-fried Indian flatbread made exclusively by the people of states in the eastern region of India. Popularly known as ‘Bengali-style Luchi’, the dough is made with all-purpose flour, hence its pristine white appearance. Usually reserved for a special occasion, it is often paired with Bengali Mutton Roast or Kosha Mangsho, Chana Dal or Bengali Cholar Dal or Potato Curry or Niramish Aloo Dum. […]

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating