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.
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
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.
- Take a pressure cooker, add the potatoes with enough water and add 2 tsp salt to it.
- 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.
- 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.
- 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.
- 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.
- Once again take the same jar, add 3 tsp grated coconut to it and make its paste with adding little water to it.
- 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.
- Add 2 bay leaves and 1//2 tsp cumin seeds to the same pan for tempering.
- Then add the tomato-ginger-green chilli paste to the pan and sauté it till its raw smell is there.
- Next, add red chilli powder, cumin powder, and turmeric to the pan one by one and stir it well.
- Then add 1 tsp sugar and 1 tsp salt to it and stir it nicely. Sauté all the masalas well.
- When the masalas start releasing oil from its sides, then add coconut paste to it. Till the coconut smell goes off nicely sauté it.
- Once the moisture of coconut goes off with its strong smell, then add the cashew nuts powder to the pan. Mix it well.
- After adding cashew powder, first it will release some oil and gradually it will dry off.
- Add first 1/2 cup of water to it, mix it well and wait till the gravy starts boiling and thickening.
- Then add 1 1/2 cup of more water to it and mix it nicely and let the gravy boil.
- 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.
- 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.
- 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.
- Lastly, add 1 1/2 tbsp of ghee to it, stir it well and immediately turn off the flame.
- Bhoger alu dum or bhoger niramish aloo dum is ready to serve with the bhoger khichuri.
- 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.