Bhoger niramish aloor dum | Dum aloo recipe without onion garlic is a potato recipe cooked in a gravy of tomato and ginger mainly. Generally, Lakshmi puja and Saraswati puja are celebrated in almost every bengali household elaborately. During the pujas, we serve Bhoger niramish aloor dum along with luchi (puri). We consider, garlic and onion as ‘amish’, which translates in english to ‘non-veg). And the ingredients with which bhog (prasad or food offered to God and Goddess should be sattvic. So we refrain from using onion and garlic in the prasad. However, ginger can be added. So this Bhoger niramish aloor dum is made in a gravy of tomato mainly and ginger paste is used as well.
Bhoger niramish aloor dum is best made out of notun aloo or dumer aloo which are baby potatoes basically. I could not get them and used chandramukhi aloo instead. Chandramukhi aloo variety gets easily cooked rather than normal potato varieties available in the market. We have used Sendha namak, which is un-processed salt that’s also considered sattvic or pure!
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Total cooking time to cook Bhoger niramish aloor dum | Dum aloo recipe without onion garlic: 30 minutes
Ingredients required to make Bhoger niramish aloor dum | Dum aloo recipe without onion garlic for 6 people:
- 6 big potatoes cut into quarters (Chandramukhi aloo)
- 2 tbsp garlic paste
- 1 degi mirch
- Red chilli powder
- 4 – 5 big tomatoes (chopped)
- 1 tsp turmeric powder
- A paste of 1 tsp jeera or cumin powder and 1 tsp dhaniya or coriander powder
- Salt to taste (Sendha namak or rock salt)
- Bay leaf – 1
- Mustard oil
Bhoger niramish aloor dum | Dum aloo recipe without onion garlic – The recipe:
- Heat some mustard oil in a pan
- Fry the potatoes in it until they are golden brown on all sides. Keep them aside
- Now, in the leftover oil, add bay leaf, whole dry red chilli. Fry for 30 seconds
- Add garlic paste and stir till the rawness disappears
- Add chopped tomatoes, rock salt and fry for some time till tomatoes start to become soft and cooked
- Add turmeric powder, red chilli powder and stir till oil starts to release
- Add coriander-cumin powder paste and stir till oil starts to release. Add water if need be
- Once the gravy is cooked properly and oil starts to release from the sides of the pan, add fried potatoes and mix the masala well around
- Add water and cover cook till the potatoes are soft and cooked thoroughly
- Open pan and stir cook to prepare the gravy of your chosen consistency. I like it almost dried with potatoes well coated with masala
- Once done, switch off flame and transfer contents of pan to a serving bowl
Bhoger niramish aloor dum is ready to be served as Bhog to the God. You can always prepare the same for your guests on normal days and serve it with luchi (puri) or khichdi!
