Badami Aloo is a satisfying vegetarian dish that comforts the appetite. It’s aromatic, flavorful, and simple to prepare.
I adore this Badami Aloo – No Onion & No Garlic | Niremishi Aloor Dom | Baby Potatoes in a Nutty Sauce It’s gentle on the palate, fragrant, and full of comforting flavors. Baby potatoes are charmingly small and become irresistible when coated in a subtly spiced, creamy sauce.
See that beautiful golden hue? Turmeric, a touch of paprika, and a spoonful each of yogurt and cashew paste create this inviting color and texture. I use cashew paste to add a lovely nutty depth and a silky finish to the gravy.
In this version of Badami Aloo – No Onion & No Garlic | Niremishi Aloor Dom, baby potatoes are steamed until just tender—either in a pressure cooker, open pot, or instant pot—then shallow-fried in mustard oil with turmeric and salt. Don’t overcook them when steaming; they should hold their shape. The gravy is built from a simple paste of ginger, cumin seeds and coriander seeds, which are ground finely and fried briefly. Tomatoes are optional here: I prefer the gravy without them, but if you like a tangy touch, add finely chopped or blended tomatoes.
Why try this Badami Aloo?
* It’s very easy and quick to make.
* No onion or garlic required.
* Delicious and mildly spiced.
* Pairs wonderfully with chapatis, pooris, luchis, or even tortillas.
* Suitable for fasting days and vegetarian menus.
At home, my mother prepares a simpler version without cashew paste or yogurt—this classic form is often called “Niremishi Aloor Dom.” We enjoy it with chapatis, pooris, or luchis. My Badami Aloo is a slight twist on the traditional recipe; check the notes and give it a try. I’d love to hear how yours turns out. This dish is a great vegetarian option and perfect for special days when you want something flavorful without onion or garlic.
Recipe Card For Badami Aloo – No Onion & No Garlic | Niremishi Aloor Dom | Baby Potatoes in a Nutty Sauce
Measuring cup used: 1 cup = 240 ml; 1 teaspoon = 5 ml.
Badami Aloo – No Onion & No Garlic | Niremishi Aloor Dom | Baby Potatoes in a Nutty Sauce
Ingredients
- 500 g baby potatoes
- 1 bay leaf
- ¼ teaspoon whole cumin seeds
- 2 tablespoons ginger paste
- 1–1½ tablespoons cumin seeds paste
- 1–1½ tablespoons coriander seeds paste
- 3 tablespoons cashew paste
- 3 tablespoons yogurt
- 1 teaspoon turmeric powder
- 3 tablespoons red chili powder (adjust to taste)
- 1–1½ teaspoon paprika powder
- Salt to taste
- 4 green chilies, finely chopped (optional)
- ⅓ cup mustard oil, divided
Instructions
- Pressure-cook the baby potatoes with skins on: in an instant pot for about 11 minutes or in a pressure cooker until about 4 whistles, or until just tender. Cooking times vary by potato variety, so check them to avoid overcooking.
- Drain and peel the boiled potatoes. Toss them lightly with a pinch of turmeric and salt and set aside. Heat half of the mustard oil in a deep pan. When hot, add the potatoes and shallow-fry for about 5 minutes until lightly golden. Remove and keep aside.
- Heat the remaining oil in the same pan over medium heat. Add the cumin seeds and bay leaf. When the cumin changes color, add the ginger paste, cumin paste, and coriander paste. Fry for about 7 minutes until the raw aroma disappears.
- Add turmeric, red chili powder, and paprika. Fry the spices for 2–3 minutes to bloom the flavors.
- Return the lightly fried potatoes to the pan and cook with the spices for another 5 minutes, until oil starts to separate. Lower the heat and stir in the cashew paste until evenly combined.
- Dilute the yogurt with 3–4 tablespoons of cold water, then add to the gravy on low heat. Mix well, cover, and simmer gently for about 7 minutes. The final consistency should be semi-dry and creamy. Garnish with chopped green chilies if using, and serve hot.
Notes
- Boil the baby potatoes until just done; overcooking will make them fall apart and turn the gravy pasty.
- This recipe yields a semi-dry, creamy gravy—adding too much water will dilute the flavor.
- Shallow-frying the potatoes before adding them to the gravy enhances texture and taste.
- Lower the heat before adding yogurt to prevent curdling.
- After adding cashew paste, mix gently—do not over-fry.
- Adjust dry spices to your preference. Green chilies and red chili powder are optional.
- If you like tang, add tomato puree at the end of step 3.
- Serve with chapatis, puris/luchis, or bread for a complete meal.
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