Nepali Aloo dum | Darjeeling style Dum Aloo
Craving a taste of Nepal? Look no further than this incredibly easyrecipe for Nepali Dum Aloo, also known as Darjeeling-style Dum Aloo – a spicyand flavorful potato side dish that's simply irresistible!
Servings 5 People
Calories 233kcal
Cost Rs 100
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
Serving: 5People | Calories: 233kcal | Carbohydrates: 3.4g | Protein: 3.8g | Fat: 11.7g | Saturated Fat: 1.4g | Cholesterol: 10mg | Sodium: 1410mg | Fiber: 4.1g | Sugar: 5.1g
