Niramish Aloor Dum or Bengali Dum Aloo recipe

Partially boil the potatoes with a pinch of salt in a cooking bowl.

Heat clarified butter in a deep bottomed pan over a medium flame. Add bay leaf, green chilli and cumin seeds. Once the seeds start spluttering, add the grated ginger and asafoetida. Stir for a while.

Add the tomato paste, turmeric, sugar and salt. Add water until the potatoes are almost covered. Cover with a lid and cook over a low flame.

Once the potatoes are almost cooked, add the cashew paste and cook until the mixture thickens.

Note: Fry the Kochuri only after the Aloor Dum and Cholar Dal are ready. Serve them hot and crispy.