Mom's Classic Bengali Aloo Dum – No Onion No Garlic Niramish

By dipty jha• January 23, 2026• 👁 45 views

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Description

Mom's Classic Bengali Aloo Dum – No Onion No Garlic (Niramish) Recipe[H1]Heading 1[/H1]

Ingredients

• 500–600 g baby potatoes / new potatoes (small potatoes, peeled)
• 3–4 tbsp mustard oil (this is what gives the authentic Bengali flavor!)
• 2–3 dried red chilies
• 2 bay leaves
• 1 tsp hing (asafoetida)
• 1 tsp cumin powder
• 1 tsp coriander powder
• ½ tsp turmeric powder
• 1–1½ tsp Kashmiri red chili powder (for color and mild heat)
• 1 tsp Bengali garam masala powder (homemade or store-bought – cinnamon, cardamom, cloves mix)
• 1 tsp sugar (to balance the tang and spice)
• Salt to taste
• 1 cup water (adjust for desired gravy thickness)
• Fresh coriander leaves, finely chopped (for garnishing)

Method

1. Step-by-Step Instructions
2. Prepare the potatoes: Wash the potatoes well and peel them. If they are slightly bigger, cut them into halves. Boil them with a little salt for 10–15 minutes until just tender but not falling apart. Drain and rinse with cold water to stop cooking.
3. Fry the potatoes: Heat mustard oil in a kadhai/wok until smoking hot, then reduce flame. Lightly fry the boiled potatoes until they get a golden color on the outside. This helps the masala coat better. Remove and keep aside.
4. Make the tempering: In the same oil, add bay leaves, dried red chilies, and hing. Let them sizzle for 10 seconds. Add turmeric powder and Kashmiri chili powder. Stir quickly (don’t let it burn).
5. Add the dry spices: Now add cumin powder and coriander powder. Stir for 30 seconds until the raw smell disappears.
6. Make the gravy: Add sugar and salt. Pour in 1 cup water and mix well. Let it come to a boil.
7. Add potatoes & simmer: Add the fried potatoes and Bengali garam masala powder. Give everything a good stir. Cover and cook on low flame (dum) for 15–20 minutes, stirring occasionally. Let the potatoes soak up all the flavors and the gravy thicken to a nice semi-dry consistency.
8. Finish & serve: Turn off the heat. Garnish with chopped coriander leaves. Serve hot with luchi, paratha, puri, or even steamed rice/pulao. A tiny dollop of ghee on top makes it even more irresistible!
9. Pro Tips
10. Use baby/new potatoes if you can — the flavor and texture are unbeatable.
11. Mustard oil is key for that authentic Bengali taste. Don’t skip it!
12. Adjust chili powder according to your heat preference.
13. This niramish version is perfect for pujas, Fridays, or when you want a sattvik meal.

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