Nov 092012
 

My site is filled with only Niramish aka Vegetarian dishes then why the heck did I name this recipe Niramish? It’s not me, this recipe is from bongcookbook and according to “BongMom”, when Bengalis cook vegetarian dishes they would explicitly name them vegetarian and I didn’t want to spoil the originality of this recipe. While searching for Bengali recipes I’ve learnt few words and slang that Bong aka Bengalis typically use. More importantly got little insight into Bengali cuisine and they sure do like Alu or potatoes very much. I was initially very skeptical about this recipe, assuming it might be just another aloo dum or in a more Bengali accent Alu Dom recipe that I’ve tasted.

6

This recipe has interesting mix of Indian spices and I sincerely thank BongMom for sharing her mom’s recipe especially the Bhaja Masala. I believe that right mix of spices always make a difference in the outcome of a dish and all you have to do is sprinkle this powder and “Beepati bapati boo” your dish will turn into the most devouring dish you’ve ever made in your life. Oops, sorry the magic words just stayed with me, just finished watching Cinderella III with my kiddo and I dearly wish I could get hold of the magic wand for a change.

5

About the dish, its amazing to taste. It’s very spicy which is perfect for the cold weather and my family just loved it entirely. The gravy was tangy, spicy making you shrill very slightly and you’ll want more, guaranteed. I’m gonna make more of the Bhaja Masala and stock them in my pantry to sprinkle some magic on all my dishes, don’t we all need some magic in our kitchen?

20

MG 2702

Dry roast 2 tsp cumin, 1 tsp peppercorns, 2 tsp coriander seeds, 1″ cinnamon stick, 8 cloves, 2 tsp fennel seeds, and 1 small bay leaf in low heat for about 8 to 10 minutes and grind them into fine powder. Store this Bhaja Masala(the magic powder I was talking about) in an airtight container.

MG 2703MG 2705MG 2707

Boil potatoes in salted water until firm and not mushy (just partly done). Prick the potatoes randomly and fry them in 1 Tbsp of oil, salt (make sure you adjust the salt as you’ve already cooked them in salted water), 1 tsp of ginger-garlic paste, and 1/2 tsp of Kashmiri chilli powder (available as Kashmiri Mirch). Fry till they get golden spots all over. Remove from flame and keep aside. Heat oil (1 Tbsp of cooking oil and 1/2 tsp of ghee), add 1 bay leaf, 1 red chillies, 15 fenugreek(methi) seeds, and 1/4 tsp of asafetida(hing). Simmer and let the oil infuse the flavor of the spices. Bring the heat to medium heat after few minutes.
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Grind tomatoes( 2 large) with 2 green chillies into smooth paste. Add ground paste to the pan and cook in medium flame for about 6 to 7 minutes or until the moisture from the tomatoes have evaporated. Add 1/2 Tbsp of grated ginger and fry for another minute. In a small bowl, make a paste of 1 Tbsp of yogurt, 1/2 Tbsp of coriander(dhania) powder, 1 Tbsp+1 tsp of Bhaja Masala. Add this paste to the cooked tomatoes, followed by 1/2 tsp of chilli powder. Combine everything and fry the masala for couple of minutes. Make sure that the masala does not burn, sprinkle water if needed.

MG 2712MG 2713

Add the potatoes and toss them well making sure all the potatoes are mixed well with the masala. Add 1 cup of water, salt to taste, and 1/2 tsp of sugar. Simmer, cover the pan with a lid and cook on low heat for at least 10 to 15 minutes or until the potatoes are done. Garnish with finely chopped coriander leaves. Serve hot with roti or rice. Enjoy!!!

28

Niramish Alu Dom [Spicy Baby Potato Gravy]

Ingredients

    For Bhaja Masala Powder
  • Cumin Seeds -- 2 tsp
  • Corriander Seeds -- 2 tsp
  • Fennel Seeds -- 2 tsp
  • Cardamom -- 6
  • Clove -- 8
  • Whole black Peppercorn -- 1 tsp
  • Bay Leaf - 1 small
  • Cinnamon Stick -- a thin 1" stick
  • For Alu Dom
  • Baby Potatoes(Red or White) --- 14 to 15
  • Ginger Garlic Paste -- 1 tsp
  • Kashmiri Mirch (Kashmiri Chilli Powder) --- 1 tsp (divided in to 1/2 tsp)
  • Bhaja Masala -- 1 Tbsp + 1 tsp
  • Oil -- 3 Tbsp
  • Ghee(Clarified Butter) -- 1/2 tsp
  • Tomatoes -- 2
  • Green Chilli -- 2
  • Grated Ginger -- 1/2 Tbsp
  • Yogurt -- 1 Tbsp
  • Coriander Powder -- 1/2 Tbsp
  • Bay Leaf -- 1
  • Red Chilli -- 1
  • Fenugreek Seeds (Methi Seeds) -- 15
  • Asafetida (Hing) -- 1/4 tsp
  • Yogurt -- 1 Tbsp
  • Coriander(Dhania) Powder -- 1/2 Tbsp
  • Sugar -- 1/2 tsp
  • Water -- 1 cup
  • Coriander Leaves (Cilantro) --- 2 Tbsp (finely chopped and heaped)

Instructions

    How to make Bhaja Masala
  1. Roast all the ingredients in "For Bhaja Masala" in a low heat for 8-10 minutes at very low heat or till you get a strong spice smell. Cool and grind to a fine powder.
  2. There will more than what we need for this recipe, store the remaining Bhaja Masala powder in an airtight container and can be used in any other vegetable curry.
  3. How to make Alu Dom
  4. Boil potatoes in salted water until firm and not mushy (just partly done). Prick the potatoes randomly and fry them in 1 Tbsp of oil, salt (make sure you adjust the salt as you've already cooked them in salted water), 1 tsp of ginger-garlic paste, and 1/2 tsp of Kashmiri chilli powder (available as Kashmiri Mirch). Fry till they get golden spots all over. Remove from flame and keep aside. Heat oil (1 Tbsp of cooking oil and 1/2 tsp of ghee), add 1 bay leaf, 1 red chilli, 15 fenugreek(methi) seeds, and 1/4 tsp of asafetida(hing). Simmer and let the oil infuse the flavor of the spices. Bring the heat to medium heat after few minutes.
  5. Grind tomatoes( 2 large) with 2 green chilli into smooth paste. Add ground paste to the pan and cook in medium flame for about 6 to 7 minutes or until the moisture from the tomatoes have evaporated. Add 1/2 Tbsp of grated ginger and fry for another minute. In a small bowl, make a paste of 1 Tbsp of yogurt, 1/2 Tbsp of coriander(dhania) powder, 1 Tbsp+1 tsp of Bhaja Masala. Add this paste to the cooked tomatoes, followed by 1/2 tsp of chilli powder. Combine everything and fry the masala for couple of minutes. Make sure that the masala does not burn, sprinkle water if you need.
  6. Add the potatoes and toss them well making sure all the potatoes are mixed well with the masala. Add 1 cup of water, salt to taste, and 1/2 tsp of sugar. Simmer, cover the pan with a lid and cook on low heat for at least 10 to 15 minutes or until the potatoes are done. Garnish with finely chopped coriander leaves. Serve hot with rotis or rice. Enjoy!!!
http://sizzlingveggies.com/sides-for-roti/gravies-for-rotis/niramish-alu-dom-spicy-baby-potato-gravy/

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  13 Responses to “Niramish Alu Dom [Spicy Baby Potato Gravy]”

  1. Mouthwatering!!! and love the longggggggggggggg spoooon!!!

    cute pictures!!! delicious!
    Sowmya

    Ongoing Event – CWF – Whole Wheat Flour

  2. What a lovely and flavourful dish with potato and you have presented it so well.

  3. lovely pictures, and nice recipe

  4. The dish looks so flavourful and yumm..they will go perfectly well with my luchis:)

  5. Who can resist to these cuties, with all those spices i cant ask more,inviting baby potato gravy..Wish i have this for tomorrow’s lunch.

  6. just came from the market with some fingerling potatoes and heirloom tomatoes – will try this for my lunch tomorrow – looks too good!!!

  7. Oh! What a delicious dish.My folks love spicy dishes and this one is sure to please them.Awesome clicks dear 🙂

  8. Beautiful pictures, I am sure I would love these..

  9. Awesome snaps Jayanthi. Alu Dom looks irresistible…

  10. Awesome recipe…. look so very colorful

  11. Lovely clicks.. Delicious potato curry.. looks spicy and yummy.

  12. Awesome recipe…….loving this dum aloo

  13. Hi, ur recipe is gr8 no doubt, but there is one thing I would like to mention that Bengalis do not use garlic at all for Niramish ranna as garlic is considered Amish.

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