Niramish Alur Dom (Potato Gravy Without Onion and Garlic)

I know I haven’t been able to post anything recently. Well, I may not have been able to work on my blog as much as I usually do but I have learned some amazing recipes. Debarshi’s parents are visiting us from India and believe it or not, I have been most fortunate by this visit. You see, I dabble and experiment with many recipes and different cuisines. However, the truth is, I don’t know many authentic Bengali recipes. So, everyday while Debarshi’s mom is preparing a delicious fish curry or a quick stir fry, I am ready with my notepad and pen and writing everything down. I am going to start this delicious journey with a simple potato gravy also known as Niramish Alur Dom. The specialty of this gravy is, it is prepared without any onion and garlic so perfect for those fasting days as well.

If you are wondering about the whole fasting thing, then let me explain. In India, we divide vegetarian food into two groups – 

1. The regular vegetarian food which contains no meat, eggs or fish.
2. The special fasting day approved vegetarian food which does not include certain vegetables like onion and garlic. These two vegetables are said to add flavor and heat in the food and by eliminating these two, we eliminate any lingering fragrance of the food. Personally I don’t prefer fasting, however, these dishes taste so delicious that I don’t mind cooking them. Plus, if you hate cutting onions and peeling garlic then definitely give this recipe a try.

The other recipe of Alur Dom on my blog is different. It has onion and ginger. If you haven’t yet tried it, I would highly recommend doing so. It would give you an idea of the difference in preparation and flavor of these two recipes.

My mom in law prepared this Niramish Alur Dom as a special treat for Debarshi. Debarshi asked her to prepare something authentic and she prepared this potato gravy with Koraishutir Kochuri (Pea stuffed deep fried puffed breads).

I wont make you wait anymore, here’s the recipe:

Ingredients:

• Potato - 2 medium sized russet potatoes, peeled, cut into big pieces and washed
• Tomato - 1, big, diced
• Red Pepper Pods – 1-2
• Cumin Seeds – ½ teaspoon
• Asafoetida – ¼ teaspoon
• Turmeric powder -  ¼ teaspoon
• Salt – ½ teaspoon (to taste)
• Sugar – ¼ teaspoon
• Coriander Powder – ½ teaspoon
• Red Chili Powder – ¼ teaspoon
• Green Cardamom – 2, crushed lightly
• Garam Masala – ¼ teaspoon
• Mustard Oil – about 3 tablespoons

Directions: 

• Boil the potatoes.
• Heat a non stick pan on medium- high heat.
• Add the oil in it. Heat it till it smokes then reduce the heat and add the Red Pepper Pods, Cumin Seeds, Asafoetida and Green Cardamom.
• Add the tomatoes with the spices (Coriander Powder, Red Chili Powder, Salt, Turmeric powder and Sugar).
• Keep frying this till the oil begins to separate.

• Add the Potatoes in it along with the stock (water in which the potatoes were boiled) and mix well. 
• Add the Garam Masala and adjust the Salt and cover and cook for a couple of minutes to let the spices blend with the Potatoes. Keep the heat on low at this time.
• When the gravy reaches your desired consistency Niramish Alur Dom is ready. Serve with Koraishutir Kochuri.

Photo shows the other recipe of Alur Dom with Luchi (puffed bread).

Recommended reading:

• Alur Dom (Bengali recipe: Potatoes with gravy)
• Luchi – Deep Fried Puffed Bread
• Alu Chochori (Bengali recipe: Potatoes with Indian Spices)
• Kopi Alur Chochchori (Bengali recipe: Stir fried Cauliflower with Potatoes)
• Alu Borir Torkari (Potatoes with sun dried Lentil Dumplings)
• Indian Salad
• Top 10 Spices to keep in your kitchen
• Plain Paratha (Fried Flat Bread)
• Namkeen Puri (Deep Fried Savory Puffed Bread)
• Masala Kachori (Indian Puffed Bread with Spices)
• Shorshe Diye Bata Mach (Bengali recipe: Fish in Mustard Gravy)
• Alu Potol Kumror Dalna (Potato, Pointed Gourd and Pumpkin curry)
• Borboti Alur Torkari (Beans sautéed with spices and Potatoes)
• Bandakopi Alur Torkari (Mamma’s Cabbage in curried Potatoes)
• Kathal ki Sabji (Enchor/Jackfruit in a Tomato Curry)
• Biye Barir Alur Dom (Spiced Potato Gravy as served in Bengali Weddings)
• Station wala Lehsunia Alu (Indian Railway special Garlic Potato Stir-fry)
• Kalo Jeere Ghee diye Alur Torkari (Potatoes with Nigella Seeds and Ghee)
• Koraishuti’r Kochuri (Deep Fried Puffed Bread with Pea Filling)
• Palak Kachori (Deep Fried Bread kneaded with Spinach and spices)
• Alu Soa Sabji (Potato stir-fried with Dill)