Bangali Niramish Alur Dum

Hello guys,today I am going to share niramish bangali alur dum recepie(veg potato curry).

I rarely remember if my maa ( mother ) ever cooked alur dum with onion and garlic.

In Bengali day-to-day cooking,they use niramish alur dum ,which is served with gorm gorom fulka luchi (hot luchi) or plain paratha.

It’s almost like if you think of luchi, either alur toraki or alur  dum comes into your mind (if you are a potato lover).

So lets explore. Today I am sharing one of my aunt's recepie with some little twist of mine.

So picture credit goes to " Vogai "and for  delicious recipe "Vogai er Maa".

Ingredients:

5 to 6 Potatos : Medium sized-Boiled-Peeled-Cut into half (each potato 2 pieces)

(you can also take notun alu to make the dum special)

2 Tomatoes : Medium-Pureed

Ginger paste:1 tbsp 

Cumin Seeds:1/4 tsp 

Bay Leaf:1 (For better smell)

whole garam masala (dalchini,Elaichi,Long :2 pieces each with be enough)

pinch of Hing

Salt: according to your taste

Turmeric Powder: 1/4 to 1/2 tsp

Kashmiri Mirch Powder: 1/2 tsp or according to the color you like

Garam Masala Powder : 1/2 tsp 

Coriander Powder:1 tsp 

Cumin Powder:1/2 tsp 

2 Green Chili Finely Chopped (optional)

1/4 cup green Peas (You can use fresh or frozen)

Chopped Coriander Leaves to Garnish

4/5 tbsp Mustard Oil 

sugar (1/2 or 1/4 tsp)

Instructions:

Masala Mix: Dissolve the dry spices along with ginger paste into a smooth paste(skip the 

garam masala powder). If needed you can add a little bit of water too.

Curry/Dum:

Heat the oil in a non-stick pan or Iron kadai (My mom prefers to cook food on a Iron kadai)

and temper it with Asafoetida or Hing, Bay Leaf,Cumin Seeds and whole garam masala. 

Add the Tomato Puree in the tempered oil and fry it till it reduces all its water and 

you can see the oil is spreading from that. 

Season it with salt (as per your taste), masala paste and  fry it and mix it very well.

If the masala becomes dry,you can add a little water frequently to save the masala to burn.

Add cut potato cubes and fry it for some time to make it little golden brown.

At this time add the green peas (the fresh one) and mix everything well.

(If you are using frozen peas then add them at the time of adding the boiled potatoes.)

Add a  cup of water or according to the gravy you need .

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 garam masala powder and little sugar (optional)before turning the heat off.

Serve it with luchis or parathas.