Name: Bengali-style Aloo Dum Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 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

Table of Contents

Gluten Free Vegan Vegetarian

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

This niramish Alur Dom 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.

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

Step-by-step instruction of how to make Niramish Alur Dom in Bengali style

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 chilli and peas along with the cut potato cubes. Mix everything well.
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.

How to serve this niramish Alur Dum for a classic Bengali meal?

In Bengali day-to-day cooking, there are some recipe combinations that 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!

Few more Bengali Niramish Aloo or Potato recipes for you –

Have you tried this recipe? I would love to hear about it.
Tag me on Instagram @priyankabhattacharya.sa 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

Ingredients

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

Instructions

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 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.