Bengali niramish aloo dum recipe | নিরামিষ ছোট আলুর দম
This baby potato or choto alur dom is a grand recipe in its own ways. On one side it is a simple recipe that calls for absolutely pantry staple ingredients, yet this choto alur dom only seldom makes an appearance on the everyday menu. The preparation of these baby potatoes may look elaborate, but in the end, it is absolutely delightful to have these curried small potatoes served with luchis or porotas.
Servings 2 people
Equipment
- Stove Top
- Pressure Cooker
- Heavy bottom Non-stick Pan
Ingredients
- 250 gms Baby Potatoes
- 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
- Chopped Coriander Leaves to Garnish
- 1 tsp Vinegar
- 3 tbsp Mustard Oil
Instructions
- First, we will begin with prepping the baby potatoes. Pressure cook them or boil them in a pot of water with some salt till they are tender in the centre.250 gms Baby Potatoes
- Once done, take them out in a colander or sieve and allow them to cool down completelyNext comes the most tedious job of peeling them. Get everybody involved, let this be a family activity if you are cooking with a bunch of small (but cute) potatoes.
- Once done, prick them using a fork. Since we will be cooking them whole, this would allow them to soak up all the flavours
- Heat some mustard oil in a non-stick pan and drop these boiled potatoes in. Sprinkle some turmeric powder and give them a good toss till they get a crispy texture on the outside. This would take somewhere around- minutes on medium heat. Once they are ready, take them out and keep them aside3 tbsp Mustard Oil, 1/4 tsp Turmeric Powder
- Add some more oil (if needed) and temper it with Asafoetida or Hing, Bay Leaf and Cumin Seeds. Allow the seeds to splutter on medium heat1 Bay Leaf, A pinch of Asafoetida or Hing, 1/4 tsp Cumin Seeds
- Meanwhile, dissolve the dry spices along with grated ginger and very little water to form a slurry1 tbsp Ginger paste, 1/2 tsp Kashmiri Mirch Powder, 1/2 tsp Garam Masala Powder, 1 tsp Coriander Powder, 3/4 tsp Cumin Powder
- Add the Tomato Puree in the tempered oil and fry till it reduces and its water is gone2 Tomatoes Medium-Pureed
- Season it with salt as per your taste and add the soaked spices. Fry it till everything is mixed wellSalt To Taste
- Add 1/2 cup water, chopped green chilli along with the fried baby potatoes. Mix everything well. Let the spice mix coat the potatoes uniformly1 Green Chili Finely Chopped
- 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 offChopped Coriander Leaves to Garnish, 1 tsp Vinegar