Niramish Alur Dom

Cuisines

Best for

Recipe

Ingredients

	500 grams	Potato , baby
	2 tablespoons	Mustard oil
	1 teaspoon	Cumin , seeds
	2	Bay Leaf
	1 inch	Cinnamon stick
	2	Cardamom , green pods
	4	Clove
	1 teaspoon	Ginger , paste
	1 teaspoon	Coriander powder
	1/2 teaspoon	Turmeric powder
	1 teaspoon	Red chili powder
	1 teaspoon	Sugar
	—	Salt , to taste
	2	Green Chili , slit
	1 cup	Water
	1 tablespoon	Ghee
	1 tablespoon	Cilantro , chopped

Instructions

1. 1 Boil the baby potatoes in salted water until they are cooked but still firm. Peel and set aside.
2. 2 Heat mustard oil in a pan until it reaches smoking point, then reduce the heat.
3. 3 Add cumin seeds, bay leaves, cinnamon stick, cardamom pods, and cloves. Sauté until aromatic.
4. 4 Add ginger paste and sauté for a minute until the raw smell disappears.
5. 5 Mix in cumin powder, coriander powder, turmeric powder, red chili powder, and sugar. Stir well.
6. 6 Add the boiled potatoes and slit green chilies to the pan. Stir to coat the potatoes with the spices.
7. 7 Pour in water and add salt to taste. Cover and let it simmer on low heat for 15-20 minutes, stirring occasionally.
8. 8 Once the potatoes are well cooked and the gravy thickens, add ghee and mix well.
9. 9 Garnish with chopped coriander leaves before serving.