To begin making the Niramish Aloo Dum, wash, boil, peel and coarsely mash the potatoes so that large chunks remain intact.

Make a paste of the dry ginger powder, turmeric powder, red chili powder, garam masala powder with the help of a little water.

Heat oil in a wok/kadhai. Add dry red chilli and cumin seeds. Once it starts to splutter add the hing and turn off the gas.

Add the masala paste and stir well and now turn on the gas and add the mashed potato along with salt to it.

Saute for 1 minute and then add water as require for the gravy.

Let it boil. Cover and cook on simmer for 5 to 6 minutes or till the desired consistency of the gravy have reached.

Serve Niramish Aloo Dum along with Bengali Luchi for a weekend lunch.