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Badami Aloo served in pan

Badami Aloo - No Onion & No Garlic Recipe | Niremishi Aloor Dom | Baby Potatoes Cooked In A Nutty Sauce!

Badami Aloo is a hearty vegetarian meal that has the ability to satisfy a hungry palate. It's exotic, delicious & so easy to rustle up.
5 from 1 vote
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Course: Main Course
Cuisine: Indian
Keyword: Baby Potatoes Cooked, Niremishi Aloor Dom, No Onion & No Garlic Recipe, Nutty Sauce
Prep Time: 12 minutes
Cook Time: 30 minutes
Servings: 4
Author: Meghna Chakraborty

Instructions

  • 1. Pressure cook the baby potatoes with skin on in an instant pot for 11 mins or in a pressure cooker until 4 whistles or until just done. It totally depends on the baby potatoes and the cooking time varies accordingly so please do check them in between. A variety might get cooked in 13 mins or 4 whistles but the next variety may require some more time or less time. It's always wise to check in between.
    2. Drain the boiled potatoes and peel them, smear with little turmeric powder and salt and keep aside. Heat ½ of the ⅓ cup mustard oil in a deep pan or a kadai. When hot gently release the baby potatoes & fry for 5 mins or until lightly golden in color. Keep aside.
    3. Heat the rest of the oil in the same pan or Kadai over medium flame, when hot release the whole cumin seeds & the bay leaf. When the cumin seeds begin to change color gently add the ginger paste + cumin paste + coriander paste. Fry for 7 mins or until the raw smell disappears.
    4. Now add all the dry spices ie. turmeric powder, red chili powder, paprika powder and fry for 3 mins.
    5. Now add the lightly fried baby potatoes and fry again with the masalas for another 5 mins or until oil starts to leave the sides of the pan. Now lower the heat and add the cashew paste. Mix everything well.
    6. Now Dilute the yogurt with 3-4 tablespoons cold water and add to the gravy. Mix everything well. Cover and simmer on low flame for 7 mins. The consistency should be just as shown in the picture. Garnish with chopped green chilies and serve hot.
    Enjoy!

Notes

  • It's very important to boil the baby potatoes until just done. Do not overcook them or else they will break while preparing the gravy and the consistency will become like a paste.
  • It's a semi-dry gravy so adding more water to the gravy will hugely alter its flavors and taste.
  • Shallow frying the baby potatoes before preparing the gravy do contribute to the taste of the gravy.
  • It's important to lower the flame before adding the yogurt. If you add yogurt to a hot gravy the yogurt will split in the whole gravy.
  • After adding the cashew paste do not fry just mix everything well.
  • You are most welcome to add more or less dry spices according to your taste.
  • Green chilies and red chili powder are totally optional add-ons. You will be better off even if you skip them.
  • If you don't mind a bit of tanginess in your gravy you may add tomatoes. Grind them into a fine paste and add them at the end of step 3.
  • This gravy tastes best with Chappatis (Indian flat bread), Puris/Luchis, or even bread.