Craving a taste of Nepal? Look no further than this incredibly easy recipe for Nepali Dum Aloo, also known as Darjeeling-style Dum Aloo – a spicy and flavorful potato side dish that's simply irresistible!
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So many of you asked for this recipe after I shared a photo of our Christmas lunch, I just had to share it. This tangy and spicy potato dish is pure comfort food. Our lunch included Bengali Ghee Bhat, Roti, Deshi Murgir Dum, Nepali Aloo Dum, Tomato Aamsotto Khejur Chutney, and Gajar Ka Halwa.
Nepali Aloo Dum
I actually learned this recipe from my friend Doma Wang, who owns The Blue Poppy, a well-loved Tibetan and Chinese restaurant in Kolkata. Doma, who hails from the hills, has an incredible understanding of Himalayan cuisine, including the delicious food of Nepal.
I first discovered this delightful potato dish in Darjeeling. Dum Aloo is actually quite common in that region, although the recipe originally comes from neighboring Nepal. I'd been wanting to make it at home for ages and searching for the right recipe. I found a few online, but I wasn't sure which to trust. Finally, I reached out to Doma Di. A few days ago, I simply asked Doma Wang, "Doma Di, could you please share your recipe for Nepali Alu Dum?"
Nepali Dum Aloo- Recipe Courtesy Doma Wang
I had a feeling she would help, and she did! She happily shared her recipe. For me, Nepali Dum Aloo means spice, garlic flavor, a reddish color, and that distinctive Panch Phoron seasoning. Its rustic flavors, so different from other versions of Dum Aloo, truly make it special. The recipe she gave me is a simple potato preparation where the garlic flavor shines, with just a touch of chili – a far cry from the Bengali version of the same dish.
I've made Nepali Aloo Dum about three times now, but this is the first time I'm sharing the recipe, and what better day than Christmas?
This recipe is very close to what I learned from Doma di, with just a few tweaks. For instance, I use baby potatoes and two kinds of chili peppers, while she uses regular potatoes and only one type of chili.
What's your favorite kind of Aloo Dum? Do you prefer the North Indian style, the Bengali vegetarian version, the Bengali version with mutton fat, or the simple Nepali Aloo Dum? And let's not forget the Kashmiri Aloo Dum! Personally, I love Aloo Dum in general, and I make it at home fairly often.
Recipe Card
Nepali Aloo dum | Darjeeling style Dum Aloo
Ingredients
- 1 kg Potato
- 4 Tomato
- 20 cloves Garlic
- 5 Dry Red Chili
- 2 Dry Kashmiri Red Chili
- 1 Tsp. Panch Phoron/ Bengali 5 Spices"
- 1 Tsp. Turmeric Powder
- 4 Tbsp. Mustard Oil
Instructions
- Wash the Potatoes under running water.
- Take Potatoes along with water in a pressure cooker and cover the same with a lid with the whistle on.
- Cook on high flame till the pressure builds.
- Reduce the flame and switch the stove off after two whistles come out.
- Open the Lid once the pressure drops completely.
- Now Peel the skin off the Potatoes.
- I have used Baby Potatoes and hence didn't cut those into pieces.
- In case using normal potatoes cut those into halves after boiling.
- Make a puree of the Tomatoes.
- Soak both the Chilis in boiling water for 15 minutes.
- Make a paste of the Chillies (4 Red Chili and 2 Kashmiri Red Chili) with the Garlic.
- Heat Oil in a pan.
- Temper the oil with one Red chili and Panch Phoron.
- Add Tomato Puree and cook until the aroma of tomato goes.
- Now add Chili garlic paste and cook on low flame until oil comes out from the mixture.
- Add Salt to the mixture.
- Now pierce the potatoes using a fork and add those to the mixture.
- Using a spatula coat the potatoes with the spice and cook on low flame for around 5 minutes.
- Take one potato out and after massing it add to the pan again
- Add a cup of water and cook on low flame till the water reduces completely and oil comes out from the Nepali Dum Aloo.
- Serve it hot with your choice of Bread or Rice.
Notes
- Panch Phoron is a wonderful spice blend featuring Fennel, Mustard, Cumin, Fenugreek, and Nigella Seeds.
- When making Nepali or Darjeeling Dum Aloo, adjust the amount of chili to reach your desired level of spiciness.
- I only use turmeric and chili powder in this recipe, keeping the flavors clean and focused.
- Feel free to use chopped tomatoes instead of tomato puree, and if you can't find whole Kashmiri chilies, regular red chilies work just fine.
Nutrition
Potato-Based Recipes apart from the Darjeeling Aloo Dum from Debjanir Rannaghar
- Bori Begun Aloo diye Ilish Macher Tel Jhol
- Aloo Fulkopi diye Macher Jhol
- Bengali Niramish Aloor Dum
- Stir-Fried Bottle Gourd and Potato Peel
- Aloo Posto
- Aloo Potol Diye Macher Jhol
- Bedmi Poori Aur Aloo ki Sabzi
- Tandoori Dum Aloo
Pairing
Here goes the Christmas meal picture with Nepali Aloo Dom I was referring to in the first paragraph!
Have you tried the Nepali Aloo Dum Recipe from Debjanir Rannaghar!
Do let me know how it came out. Also, I would love to see a picture of the same which you can share here on dolonchttrj@gmail.com or on Instagram you can use my hashtag #debjanirrannaghar or can tag me at @foodofdebjani.
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About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
Sharmin says
What does take one potato out and after massing it return to pan?