Bengali Style Dum Aloo Recipe Without Onion Garlic

We all know that in the field of Bengali cuisine, the simple potato reigns supreme, loved in every household due to its versatility and ability to make its mark in many dishes. Today we are going to talk about Bengali Style Dum Aloo Recipe Without Onion Garlic. Everyone knows that from the depths of every Bong kitchen comes a treasure trove of potato recipes, each of which comes with its own unique twist to make this common vegetable extraordinary.

These culinary wonders include the favorite dish of the Indian kitchen, Dum Aloo, a dish that has enthralled the taste buds for generations. The most important thing you need to know is that I first encountered its aromatic flavor over a decade ago, when I was just a schoolgirl. Its success that day became famous in my family and the memory of its praise remains even today. That taste was from my mother’s hands.

Recently, when faced with dietary restrictions that required a version without onion or garlic, I began my quest to recreate this classic. With homemade tomato puree and a variety of spices, I created a gravy that people loved. The most important thing you need to know is that roasted potatoes coated in creamy cashew paste turn the dish into a symphony of textures and flavors.

With each presentation, Dum Aloo continues to weave its magic, all you need to know is that this Dum Aloo proves that even the most common vegetables can reach culinary greatness with the right touch of creativity and tradition.

Ingredients To Make Bengali Style Dum Aloo Recipe:

  • 10-15 small potatoes
  • 6 large ripe tomatoes
  • 1.5 cups thick curd
  • 10-12 whole cashews
  • 4 teaspoon oil
  • 1.5 teaspoon poppy seeds
  • 1 teaspoon cumin/cumin
  • 2 teaspoons red chili powder
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1 teaspoon dry ginger powder
  • 1 teaspoon fennel powder
  • ½ tsp turmeric powder
  • 1 teaspoon sugar
  • 1 inch stick of cinnamon
  • 2 cloves
  • 1 green cardamom
  • 1.5 tsp kasoori methi/dry fenugreek leaves
  • salt to taste

Tips:

  1. Always use fully ripe red tomatoes to get that extra deep red color of the gravy. And most importantly, never peel tomatoes; Use the pulp along with the peel.
  2. Peeling all those little potatoes is a tedious task; Most importantly, if you are comfortable keeping the skin, go ahead, I wasn’t so I peeled them.

Method To Make Bengali Style Dum Aloo Recipe:

  1. First wash the baby potatoes thoroughly under running water, repeat 2-3 times to ensure they are clean.
  2. Boil the potatoes in the pressure cooker till just 1 whistle, the most important thing to keep in mind is that after this let the pressure reduce on its own. Once done, remove the potatoes, rinse them with cold water and peel them. After this keep them aside.
  3. Soak cashews and poppy seeds in a bowl in water for at least 20 minutes so that they become soft. After this, blend them and make a smooth paste and keep the most important thing in mind that keep it aside.
  4. Heat 2 teaspoons of oil in a non-stick pan, when hot, fry small potatoes in it until they turn golden from all sides. The most important thing to keep in mind is that once cooked, keep them aside.
  5. Make holes around the tomatoes and place them in a microwave-safe bowl with a little water. Let us tell you that microwave them on high temperature for 5-7 minutes until the skin starts peeling. – After it cools down properly, remove all the skin of the potatoes and remember to grind the tomatoes and make a smooth puree.
  6. Heat 2 spoons of oil in another nonstick pan, add cumin seeds and let it splutter. – Add prepared tomato puree to it and mix well.
  7. Most importantly, once the puree starts boiling, add all the spice powders – red chilli powder, coriander powder, cumin powder, fennel powder, dry ginger powder and turmeric powder. The most important thing is to let it cook until the powder is mixed well and the gravy becomes thick.
  8. Grind cinnamon, cardamom and cloves finely and mix them in the gravy. – Add thick curd to it and cook on low flame for 5 minutes. Add salt and one spoon sugar.
  9. Once the gravy thickens, add some water to adjust the consistency and then add the cashew paste. The most important thing is to keep stirring the gravy continuously until it thickens again.
  10. Finally, most importantly, add Kasuri Methi (dried fenugreek leaves) and roasted baby potatoes. Mix well and let it boil for a few minutes.
  11. Your dish is ready! Serve it hot to your friend or family member with roti, flatbread, pulao or plain basmati rice. And you can also enjoy Bengali style Dum Aloo recipe without onion garlic!

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