Got these beautiful red baby potatoes in the market an decided to cook this Niramish Soya Aloo Dum. In bengal, when we call something niramish that means it is all veg sans onion and garlic. This is how my grandma used to make this . They used to grind the masalas and never used powdered masala. I have tried simulating this dish by soaking and grinding some cumin and coriander seeds. Though I believe there is a difference in taste when you grind the masala using a seal nora instead of grinding it in a mixer grinder.
Ingredients for Niramish Soya Aloo Dum
- Baby potatoes – 300 gm
- Soya chunk – 1 big bowl
- Ginger paste – 1 tbsp
- Cumin seeds – 1 tsp
- Coriander seeds – 1 tsp
- Tomato – 1 , big
- Green chili – 4–5
- Salt, turmeric – as required
- Kashmiri chili powder – 1/2 tsp
- Mustard oil for cooking
How to make
Soak the soya chunk in water for 30 minutes. Pressure cook the potatoes with a pinch of salt. Once it is cooled down, peel and keep aside.
Soak the cumin and coriander seeds in water.
Grind the soaked masalas with the tomato and green chili.
Fry the boiled potatoes with a pinch of salt and turmeric till golden. Strain and keep aside.
In the same pan, add some more oil and then pour the ground masala along with ginger paste. Fry well.
Sprinkle some turmeric and red chili powder. With a splash of water, continue frying the masala till oil starts coming out.
Now add soaked soya granules and mix to coat well with the fried masala.
Transfer back the fried potatoes as well.
Now add a cup (or two depending on the gravy requirement) of water and mix.
Cook for 10 minutes over medium heat.
The water will be reduced. Adjust the seasoning.
Add a spoonful of ghee and 1/2 tsp of ghee at the end and you are done.
Goes well with roti or paratha.