Bhoger alu dum | Niramish bhoger aloo dum

Bhoger alu dum or niramish bhoger aloo dum with step by step pictures- a special potato curry for Bengali Durga Puja and kali puja. I’ve learned this recipe of niramish( no onion no garlic) bhoger aloo dum from my family. Every year in my home especially this alu dum is offered to goddess Durga and goddess kali with the bhoger khichuri, payesh, chutney and lots of fried veggies. And we can’t even think about our Ashtami bhog prasad without this aloo dum or dum alu recipe.

bhoger aloo dum is served with bhoger khichuri and chutney

For making this bhoger alu dum or niramish bhoger aloo dum, though potatoes are the main ingredients but won’t get that perfect taste if you don’t add grated coconut and powdered cashew nuts in it. And these two ingredients are the secret of this pujo special bhoger aloo dum recipe. Apart from that, tomatoes are used here to bring that rich colour and to accompany it ghee and garam masala create that wonderful aroma.

I’ve already posted my niramish aloo dum recipe which is the regular one to serve it in breakfast with Luchi or koraishutir kochuri or prepare it in any veg day. Though it’s also a bengali style niramish aloo dum recipe but it’s special, as it’s related to the word “bhog” which is emotionally connected with our bengali identity.

Even you may try this bhoger alu dum with following bhoger recipes from my website

And you may try other bengali aloo dum recipes too from my website

Try this bengali special niramish bhoger aloo dum at home and please let me know your valuable comments about this puja special veg potato curry recipe by sharing your comments in the comment section below.

Bhoger alu dum

Prep time: 10 mins

Cook time: 25 mins

Served in: 35 mins

Course: main course

Cuisine: Bengali

Served for: 4-5 people

Author: Moumita Paul


  • 500 gms potatoes
  • 3 tbsp grated coconut
  • 12 cashew nuts
  • 1 medium-size tomato
  • 1 tsp ginger paste
  • 2 green chillies
  • 3/4 tsp red chilli powder
  • 1 1/2 tsp turmeric powder
  • 3/4 tsp cumin powder
  • 1 tsp sugar
  • 3 tbsp mustard oil
  • 1 1/2 tbsp ghee
  • 1 tsp garam masala powder
  • 2 bay leaves
  • 1/2 tsp cumin seeds
  • salt (as required)

How to make bhoger alu dum with step by step pictures


  • Wash the potatoes, prick all over the potatoes with a toothpick if you’re using baby potatoes or you may cut it into half or four pieces if using medium or big potatoes.
pricking the potatoes with the toothpick
  • Take a pressure cooker, add the potatoes with enough water and add 2 tsp salt to it. 
adding salt to the potatoes which is under water in the pressure cooker
  • Put the pressure cooker on the high flame. For me, it took four whistles to get perfectly cooked. Though no. of whistles depends on the size of potatoes.
  • When the pressure cooker automatically releases its pressure, then remove the pressure cooker lid and check the potatoes.
  • If the potatoes are perfectly cooked, then remove it from the water and make it cool down.
boiled potatoes are kept out of the pressure cooker to cool it down
  • Once its cool down, peel out the skin of these boiled potatoes, add 1 tsp salt and turmeric powder and nicely coat the potatoes with it.
after peeling out the potato skin, it's coated with salt and turmeric
  • In the meantime, take 12 cashew nuts in a grinder jar and grind it dry to make its powder form. Remove the powdered cashew nuts from the jar.
ground cashew nuts in the blender for making this bhoger aloor dum recipe
  • Then take the same jar, add the tomato (cut into pieces), 1 tsp ginger paste, 2 green chillies and make a smooth paste of it. Remove it in a bowl.
tomato, ginger paste and green chilli in the same blender jar to make a smoothpaste for making bhoger aloo dum
  • Once again take the same jar, add 3 tsp grated coconut to it and make its paste with adding little water to it.
grated coconut is in the blender jar to make a paste with adding water
  • Place a pan on the medium-high flame and make it hot. Then add 3 tbsp oil to the pan and let it heat up.
  • Add the potatoes in the pan and fry till it gets nice golden brown colour from all sides. Remove the potatoes from the pan.
turmeric, salt coated golden brown coloured fried potatoes
  • Add 2 bay leaves and 1//2 tsp cumin seeds to the same pan for tempering.
bay leaves and cumin seeds into the oil after frying potatoes
  • Then add the tomato-ginger-green chilli paste to the pan and sauté it till its raw smell is there.
tomato- green chilli- ginger paste is added to the pan for making this bhoger aloo dum masala
  • Next, add red chilli powder, cumin powder, and turmeric to the pan one by one and stir it well.
red chilli powder, cumin powder and coriander powder are added to the pan one by one with masalas
  • Then add 1 tsp sugar and 1 tsp salt to it and stir it nicely. Sauté all the masalas well.
salt and sugar are add to the masalas in the pan
  •  When the masalas start releasing oil from its sides, then add coconut paste to it. Till the coconut smell goes off nicely sauté it. 
coconut paste is added to the pan
  • Once the moisture of coconut goes off with its strong smell, then add the cashew nuts powder to the pan. Mix it well.
powder cashew nuts in the pan after the raw coconut smell goes off
  • After adding cashew powder, first it will release some oil and gradually it will dry off.
after all the masalas sauteed well, the masala is ready to add water in it for making bhoger aloo dum
  • Add first 1/2 cup of water to it,  mix it well and wait till the gravy starts boiling and thickening.
after adding little water to the masalas it starts thickening
  • Then add 1 1/2 cup of more water to it and mix it nicely and let the gravy boil.
once again after adding some more water the gravy starts boiling
  • Once it starts boiling, add fried potatoes to the gravy, and cover the pan for 10 mins. Though in between you stir it once or twice.
fried potatoes in the gravy
  • After 10 mins check the potatoes, if it’s perfectly cooked in masalas, then raise the flame to the medium-high and make a thick gravy.
potatoes are perfectly cooked in this thick masala gravy to prepare this bhoger alur dum
  • When the gravy reaches the perfect consistency then add 1 tsp garam masala ( 2 green cardamoms, 3 cloves, 3/4 inch cinnamon stick) powder to it. Mix well.
garam masala powder is added to this niramish bhoger aloo dum
  • Lastly, add 1 1/2 tbsp of ghee to it, stir it well and immediately turn off the flame. 
lastly ghee is added to this bengali niramish bhoger aloo dum recipe
  • Bhoger alu dum or bhoger niramish aloo dum is ready to serve with the bhoger khichuri.
after adding ghee the rich coloured bhoger alu dum is ready to serve


  • If the potatoes are cut into two or four pieces, then 2-3 whistles will be enough to cook it perfectly.
  • Better to not peeling out the potatoes while boiling.
  • Don’t add cashew paste to it, that will spoil its actually texture and taste.
  • Pricking the whole potatoes will help it to perfectly absorb the salt and masalas in it.
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