Nepali Aloo dum | Darjeeling style Dum Aloo

%Nepali Aloo Dum recipe debjanir rannaghar

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!

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Course: Side Dish

Cuisine: Nepali

Keyword: aloo dum recipe, darjeeling style aloo dum recipe, Debjanir Rannaghar, nepali dum aloo recipe

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: People

Calories: 233kcal

Author: Debjani Chatterjee Alam

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

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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.

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