To start making the Niramish Aloo Dum, wash, boil, peel and coarsely mash the potatoes so that giant chunks stay intact.
Make a paste of the dry ginger powder, turmeric powder, pink chili powder, garam masala powder with the assistance of slightly water.
Heat oil in a wok/kadhai. Add dry pink chilli and cumin seeds. Once it begins to splutter add the hing and switch off the fuel.
Add the masala paste and stir properly and now activate the fuel and add the mashed potato together with salt to it.
Saute for 1 minute after which add water as require for the gravy.
Let it boil. Cover and cook dinner on simmer for five to six minutes or until the specified consistency of the gravy have reached.
Serve Niramish Aloo Dum together with Bengali Luchi for a weekend lunch.
