Wednesday, July 29, 2015

Hing Diye Niramish Aloo-r Dom ( Dum Aloo without onion and garlic )

I am re-posting a different version of Aloo’r dom that I posted sometimes back together with “Koraishutir Kochuri”. This one is called “Hing diye Niramish Aloo'r Dom”. This Dum Aloo recipe is perfect for any day, whether you have it with daily meal or served in party menu. Hing Diye Aloo-r Dom is a much simpler version of the classic Dum Aloo, perfectly goes with any kind of poori, parathas, luchi or Pulao. 

Since no onion or garlic is used in this preparation, it is called “Niramish”. There are many recipes in Bengali Cuisine that starts with the phrase 'Niramish' and it means onion and garlic can’t be used in those recipes. There are many ways to cook Dum Aloo, but each recipe is different from the other one, in terms of ingredients, spice and way of cooking. Unlike north Indian Dum Aloo, this version is not rich, but comforting, light and simple.  

Tiny little potatoes are coated with asafoetida (hing) and cooked slowly with other spices and tomato sauce.  Hing / asafoetida is the key ingredients that makes this dish super yummy! Though I have tried and posted other Dum Aloo recipes on my blog, for particular this one, I'm very much thankful to my one of friends .

Recipe of Hing Diye Alur Dom : (serves - 2 )


Baby potato – 6
peas(frozen) - 1/2 cup
cumin seeds - 1/2 tsp
Bay leaf – 1
asafoetida (hing) - a pinch
Ginger - 1/2 inch( grated or paste)
Cumin powder - 1 tsp
Kashmiri red chili powder- 1 tsp
Red chili powder ( optional)
Turmeric powder - 1/2 tsp
Garam masala powder - 1/2 tsp ( optional )
Tomato - a medium one (grated)
Salt :
Sugar :
Oil - 3 tbsp

Method :

1. Wash the potatoes and boil or microwave them with skin on and with salt for 10 mins or so. Once it is done, let them cool down and peel off the cover.

2. In a small bowl, add grated ginger paste, cumin powder, kasmiri red chili powder, red chili powder, turmeric powder, half tsp sugar. Mix with 2 tbsp water and make a paste.

3. Take a pan, add the oil and heat it up. Once oil is read, add the bay leave and cumin seeds. When it begins to splatter, add asafoetida, after few seconds and the peeled potatoes.

4. Smear them till they become brown colored. Add the masala paste with the potato, stir for 3-4 minutes until the raw smell goes off. Mix the grated tomato and stir continuously till oil separates.

5. Add salt, sugar, half cup to a cup of water and cover it. Let it cook at medium flame until potatoes are soft and the gravy coats them nicely.

6. Check the consistency and seasoning. Sprinkle the garam masala powder.

7. Turn off the gas. Yeah it's ready!! Serve hot with Kochuri / Puris / Paratha.

Related Recipe : Kashmiri Dum - Aloo

No comments:

Post a Comment