Niramish Choto Aloo Dum

Name: Niramish Choto Aloo Dum
Total time: 3600 s
Yield: 4 people
Cuisine: Indian
Ingredients: 300 gms baby potatoes; 1 large tomato (make a paste); 1 tsp ginger paste; 1/4 cup cashewnuts paste; 1 cup blanched peas; 4 tbsp mustard oil; 2 tbsp ghee; 1 bay leaf; 2 cloves; 2 green cardamom; 1/2 inch cinnamon stick; 1/2 tsp hing; 1 tsp coriander powder; 1 tsp cumin powder; 1 dry red chilli; 1 tsp turmeric powder; 1 tsp salt; 1 tsp sugar; 1 tsp dry kasuri methi; 1 tsp kashmiri red chilli powder

ayndrila dutta @titlis_homekitchen

Kolkata, West Bengal, India

#ws1
A winter delicacy baby potatoes when paired up with Bhog er Khichudi is a quintessential menu on the occasion of Basant Panchami.Aloo aur dom is the Bengali version of the popular Indian dish of spicy curried potatoes, commonly known as 'aloo dum’. In winter you get these baby potatoes abundantly in Kolkata and so it is mandatory in Bengali household to pair it with luchi, peas kachuri and Bhog er khichudi

ayndrila dutta @titlis_homekitchen

Kolkata, West Bengal, India

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Ingredients

1 hr

4 people

300 gmsbaby potatoes
1large tomato (make a paste)
1 tspginger paste
1/4 cupcashewnuts paste
1 cupblanched peas
4 tbspmustard oil
2 tbspghee
Spices
1bay leaf
2cloves
2green cardamom
1/2 inchcinnamon stick
1/2 tsphing
1 tspcoriander powder
1 tspcumin powder
1dry red chilli
1 tspturmeric powder
1 tspsalt
1 tspsugar
1 tspdry kasuri methi
1 tspkashmiri red chilli powder

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Steps

1 hr

1

Place the baby potatoes in a boiling pot along with 30 g salt and 1 litre water. Boil the potatoes until tender. This should take about 50 minutes. Boiling the potatoes in heavily salted water ensures that they are uniformly seasoned. Also this way of boiling gives better taste compared to pressure cooking. Drain off water, peel and keep aside
2

Make a paste of cumin powder, coriander powder, amchur, black salt, ginger paste, and 25 g water, and keep ready.
3

Take 2 tbsp mustard oil in kadai and light fry the potatoes and keep aside
4

Add 2 tbsp mustard oil again and add hing, dry red chilli, cumin seeds, ginger paste and sauté. Add the masala paste and tomato paste, turmeric powder and stir well till oil releases
5

Add the boiled potatoes and mix nicely. Add the cashewnuts paste and adjust salt and sugar to taste. Add cumin and coriander powder and add 1 cup boiling water and mix
6

Add the blanched peas, ghee and garam masala, dry kasuri methi and pair it with Bhog er khichdi on this occasion of Saraswati Pujo

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ayndrila dutta @titlis_homekitchen

on February 05, 2022 01:35

Kolkata, West Bengal, India

A research chemist by profession and love simplicity. My passion for cooking and art makes me explore new things and I love pursuing them. Being a chemist, it provokes me to do experiments in my kitchen too.Follow my insta handle @titlis_homekitchen