Bengali Niramish Dum aloo recipe(with no onion garlic) step by step

Bengali Niramish dum aloo recipe with step-by-step pictures – This is a traditional Bengali aloo dum recipe cooked with no onion and garlic. To celebrate any puja or rituals at our home, we avoid making food with onion and garlic, and then this niramish aloor dum is the best option to relish with luchi or paratha. Though it perfectly goes with bengali kachori, chapati even with roti or phulka.

What is niramish aloo dum?

A ghee and garam masala flavored Bengali style spicy potato curry cooked with no onion and garlic. Boiled potatoes are cooked in a gravy of ginger-green chili-tomato paste along with curd/yogurt, hing(asafoetida), cumin- coriander-red chilli powder. The addition of bhaja masala or dry roasted spices, at last, enhances its taste and flavor as well.

Sometimes boiled potatoes are tossed in oil before adding to the gravy. In wintertime, green peas are also accompanied with aloo and green coriander used in garnishing.

Aloo – Generally in winter, newly harvested potatoes especially baby potatoes are used to prepare this dish. Whereas the rest of the year Chandra Mukhi aloo is the only option.

Green peas – Same as newly harvested green peas accompany this dish only available in winter. However, for the rest of the year, frozen peas are our all-time savior.

Please stay with me to know how easily and quickly I prepared this dum aloo bengali recipe in my kitchen. And please, don’t forget to let me know how this niramish aloo dum worked at your home by leaving a comment in the comment section below.

You may like my bengali aloor dum recipe, koraishutir kochuri or green peas kachori, authentic radhaballavi recipe, cholar dal recipe for breakfast.

Bengali Niramish dum aloo recipe(with no onion garlic)

Prep time: 15 mins

Cooking time: 10 mins

Served in:  25 mins

Served for: 4-5 people

Course: Breakfast/ Dinner

Cuisine: Bengali/Indian

Author: Moumita Paul


  • 500 gms Baby potatoes/ Chandramukhi aloo
  • 1/2 cup Green peas
  • 1 medium-sized Tomato
  • 1/2 inch Ginger
  • 2 Green chilies
  • 2 tbsp Curd/yogurt
  • 1/2 tsp Cumin powder
  • 1/2 tsp Coriander powder
  • 1/2 tsp Red chili powder
  • 3/4 tsp Sugar
  • 1/2 tsp Turmeric powder
  • 2 Bay leaves
  • 1/4 tsp Cumin seeds
  • 1/8 tsp Hing/Asafoetida
  • Garam masala(2 cardamoms, 2 cloves, and 1/2 inch cinnamon stick)
  • 3 tbsp Mustard oil
  • Water (as required)
  • Salt (as required)
  • A handful of chopped coriander leaves

For making the bhaja masala or dry roasted spices

  • 1/2 tsp Cumin seeds
  • 1/2 tsp Coriander seeds
  • 2 pcs Dry red chillies

Dry roast these three spices together and ground it to make a fine powder from it.

dry roasting the spices in pan for bengali dum aloo

How to make Bengali niramish dum aloo with step-by-step pictures


Boil the potatoes

  • First, wash the baby potatoes(around 500 g) thoroughly under running water.
  • In a pressure cooker, add baby potatoes(without peeling the skin) with 2 cups of water.

baby potatoes in the pressure cooker with water for making to make bengali aloo dum

  • Place the pressure cooker on medium heat and wait for one whistle. Turn off the heat.
  • Remove the lid of the pressure cooker when all the pressure is released automatically. Perfectly boiled potatoes in the pic.

perfectly boiled potatoes for bengali aloo dum after one whistle

  • Let the boiled potatoes cool down and then peel the skin.

peeled out boiled baby potatoes and green peas for making bengali aloo dum

Fry the potatoes

  • Heat a pan on medium flame, and add 2 tbsp mustard oil to it.

mustard oil is getting heated up in the pan for frying the boiled potatoes for making bengali aloo dum

  • When the oil gets heated up, add aloo to it and give stir to it.

added aloo in the pan for frying to make bengali aloo dum

  • Now add 1/4 tsp turmeric powder and 1/2 tsp salt to the pan and mix it with the potatoes.

aloo with salt and turmeric powder in the pan for making dum aloo bengali or bengali aloo dum

  • Fry the potatoes till it gets nice golden color from both sides.

frying the potatoes to get the nice golden brown colour from both sides for making dum aloo bengali

  • Then remove all the fried potatoes from the pan.

Making masala paste

  • First, take a small blender jar or mixer jar, and add 1 medium tomato, 1/2 inch(5g) ginger, and 2 green chillies to it.

tomato, ginger and green chillies in the small blender jar for making masala of bengali niramish aloo dum

  • Then add 2 tbsp curd, 1/2 tsp cumin powder, and 1/2 tsp coriander powder to the blender jar.

adding curd, cumin powder and coriander powder for making masala of bengali niramish aloo dum

  • Then add 1/2 tsp red chilli powder and whole garam masalas(2 cardamoms, 2 cloves, and 1/2 inch cinnamon stick as shown in the pic) to the blender jar.

add red chilli powder and whole garam masalas in the blender jar for making masalas of niramish bengali aloo dum

  • Now add 1 tbsp water and make a smooth paste of it(as shown in the pic).

smooth masala paste is ready for making niramish aloo dum

Cooking aloor dum

  • Then take the same pan, place it on medium heat, and add 1 tbsp mustard oil to it.
  • Once the oil is heated up, add 1 bay leaf and 1/4 tsp cumin seeds to the pan.

add bay leaves and cumin seeds in the hot oil for tampering to make bengali aloo dum

  • First, stir it and then add 1/8 tsp hing to the pan and stir it once again.

now adding hing or asafoetida in the pan to get the good flavour in niramish bengali aloo dum

  • Now add the masala paste(kept in the blender jar) to the pan and stir it nicely.

smooth masala paste in the pan to make the gravy of dum aloo bengali

  • Then add 3/4 tsp sugar to the masalas just to balance its tanginess. And mix it well.

adding sugar to balance the tanginess of dum aloo bengali gravy

  • Then add the green peas(1/2 cup = around 75 g) to it and stir it nicely with the masalas.

add green peas to the masalas while making the gravy of dum aloo bengali

  • After that, add 1/4 tsp salt and 1/4 tsp turmeric powder to it. Mix it well.

adding salt and turmric powder to the masalas to prepare the gravy of dum aloo bengali

  • When the raw smells of masalas go off, and masala leaves oil means tiny bubbles of oil visible from the sides of the masala, then add 3/4 cup of water to it.

when masala leaves oil from its side, add water to it to make the gravy of dum aloo bengali

  • Now raise the flame of your gas oven to the highest point, and bring it to a boil.
  • When it will start boiling, then add the fried baby potatoes to it. Stir it well.

bring the gravy boil and fried potatoes to it for making niramish bengali aloo dum

  • Then you can add a little salt if feel requires.
  • Now, slow down the flame to the lowest point of your oven and cover the pan with a lid.

cover the pan with a lid for making dum aloo bengali or niramish aloo dum

  • After every one minute remove the lid and stir it well. After about 4-5 mins of cooking, add a handful of chopped coriander to it. Stir it well.

add handful chopped coriander leves to the dum aloo bengali or bengali aloo dum

  • Then raise the flame to medium heat to get the desired consistency of its gravy.
  • When you get the right consistency of this gravy, then turn off the flame.
  • Lastly, add 1 tsp ghee to it and stir it well.

adding 1 tsp ghee to the dum aloo bengali or niramish aloo dum

  • Here I’ve used bhaja masala or roasted spices powder(which contains 1/2 tsp cumin seeds, 1/2 tsp coriander seeds, 2 dry red chilies) to sprinkle on the top of this aloo dum. If you don’t want to sprinkle the roasted masala, you can skip it.
  • Then serve this hot bengali puja special niramish dum aloo with luchi or puri, roti or phulka.

dum aloo bengali or bengali niramish aloo dum is ready to serve

Tips about this recipe

  • Curd, Tomato, and Sugar – Here adding of little sugar is a must, that will balance the tanginess of curd and tomato.
  • Fresh Green Peas – If you are using fresh green peas, you can blanch the green peas before cooking. But frozen green peas are already soft so don’t need to boil them separately.
  • Types of gravy – I choose quite thick gravy for having with rooti, luchi(poori) or porota(paratha). However, to have it with niramish bengali pulao or plain rice, add a little more water to get a less thick consistency of the gravy.
  • Hing – As garlic produces the flavor in oil, hing also develops a quite similar flavor. That is why hing is mostly used in all niramish recipes as a substitute for garlic.
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Dum aloo bengali recipe | Traditional niramish aloo dum | No onion garlic dum aloo
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