Niramish Alur Dom

Cuisines

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Recipe

Ingredients

500 grams	baby potatoes
2 tablespoons	mustard oil
1 teaspoon	cumin seeds
2	bay leaves
1 inch	cinnamon stick
2	green cardamom pods
4	cloves
1 teaspoon	ginger paste
1 teaspoon	cumin powder
1 teaspoon	coriander powder
1/2 teaspoon	turmeric powder
1 teaspoon	red chili powder
1 teaspoon	sugar
—	salt to taste
2	green chilies, slit
1 cup	water
1 tablespoon	ghee
1 tablespoon	chopped coriander leaves

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.