Bengali Dum Aloo

Niramish Aloor Dum

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The sight of baby potatoes immediately means making this delicious Bengali Dum Aloo also called the Niramish Aloor Dum recipe. This is a classic 'No Onion and No Garlic' recipe and the best accompaniment to the Green Peas Kachori.

Recipe Facts:


CUISINE Bengali, Indian


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– 20 Baby potatoes – ¼ teaspoon Asafetida – 1 teaspoon Cumin seeds – 1 teaspoon Fennel seeds – 1 Bay leaf – 3 Green chilies – 2 large Tomatoes chopped – ½ teaspoon Turmeric powder – 1 teaspoon Cumin powder – 1 teaspoon Coriander powder – 1 teaspoon Ginger paste or grated ginger – 1 ½ teaspoon Red chili powder adjust based on your spice level – 1 teaspoon Sugar – 1 teaspoon Garam masala – 1 cup Sour curd / yogurt – Cilantro chopped – 2 tablespoon Oil – to taste Salt

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Steps 1-4

– Heat a pan and add oil. Add the asafetida, bay leaf, cumin seeds and fennel seeds (1). Fry for minute until the spices are fragrant. – Add the tomato, ginger and green chili puree (2). – Mix well and add all the dry spice powders (turmeric powder, cumin powder, coriander powder, and garam masala) along with salt and sugar (3). – Fry well until all the spices are well mixed and the oil floats on the top (4).

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Steps 5-8

– Now add the fried baby potatoes (5) and mix well (6). Cook for about 2-3 minutes. – Then add the sour curd/yogurt and mix well (7). – Add about half a cup of water to adjust the consistency of the gravy (8). – Let the gravy boil in low flame for about 8-10 minutes. – Serve hot with kachoris!

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" I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey!

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01 Green Peas Kachori

02 Aloo Baingan

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