Niramish Aloor Dum

Name: Niramish Aloor Dum
Yield: 4 servings
Cuisine: Indian
Ingredients: 16 pieces notun aloo/ baby potatoes; Salt to taste as required; For cashewnuts paste; 1/4 cup cashewnuts halves; 1/4 cup curd; For tempering:; 2 tsp mustard oil; 1 tsp cumin seeds; 1 pinch asafoetida hing; 1 tbsp green chilli ginger paste; 1 piece bay leaf; 2 pieces cloves; 1 " piece cinnamon stick; 1-2 pieces cardamoms; 1 piece dry red chilli; 1/4 tsp tumeric powder; 1/2 tsp red kashmiri chilli powder; 1 tsp dhania jeera powder; 1/2 tsp sugar; 1 tsp kasuri methi; 1 pinch garam masala; 1 tbsp ghee; 2 tbsp finely chopped green corainder leaves to garnish

Jasmin Motta _ #BeingMotta @cook_12567865

#Dec #W1
#Win #W2
Traditional delicious spicy sabzi from Bengali cuisine.. Prepared with baby potatoes ( notun in Bengali language) , curd-cashewnuts gravy and regular spices.. served with hot Luchi.
Niramish means Vegetarian (food).
In winter baby potatoes are available in abundant!

Jasmin Motta _ #BeingMotta @cook_12567865

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Ingredients

4 servings

16 piecesnotun aloo/ baby potatoes
Salt to taste as required
For cashewnuts paste
1/4 cupcashewnuts halves
1/4 cupcurd
For tempering:
2 tspmustard oil
1 tspcumin seeds
1 pinchasafoetida hing
1 tbspgreen chilli ginger paste
1 piecebay leaf
2 piecescloves
1" piece cinnamon stick
1-2 piecescardamoms
1 piecedry red chilli
1/4 tsptumeric powder
1/2 tspred kashmiri chilli powder
1 tspdhania jeera powder
1/2 tspsugar
1 tspkasuri methi
1 pinchgaram masala
1 tbspghee
2 tbspfinely chopped green corainder leaves to garnish

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Steps

1

Boil potatoes with salt. Peel and sprinkle little salt on it and keep aside.
2

Keep all mentioned ingredients ready. Grind cashewnuts halves with curd to make smooth paste. Keep aside.
3

In cooking pan add heat oil. Do tempering of cumin seeds and asafoetida. Add green chilli ginger paste. Saute for 30 seconds. Add whole spices and saute.
4

Add turmeric powder red kashmiri chilli powder dhania jeera powder. Saute. Add boiled baby potatoes, salt and sugar. Add curd cashewnuts paste. Mix and saute.
5

Add 11/2 cups water. Cover with lid and cook on low flame for 10 minutes, stirring in between.
6

Sprinkle garam masala and hand crushed kasuri methi. Cook for 2 -3 minutes till gravy thickened. Off the flame. Add ghee. Mix well. Transfer it in serving bowl.
7

Serve/ Relish Delicious Hot Niramish Aloor Dum garnishing with chopped coriander leaves.