Easy Potato Curry Nepal Style (Aloo Dum) आलू दम
Dum Aloo, a staple dish in every Nepali household, is made by simmering baby potatoes in a flavourful tomato sauce. This recipe, passed down in my family, is easy to make and hard to resist. The potatoes absorb all the aromatic spices from the tomato sauce, making them incredibly delicious. You can enjoy this Aloo Dum Curry on its own as a starter or alongside any type of flatbread.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 750 gram Baby potato
- 1 teaspoon Salt
- 1/2 teaspoon Turmeric
- 1/2 teaspoon Chilli powder
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 1/2 teaspoon Nigella seed (Also called Kalonji, Black onion seed. Called Kalo Jeera (Black cumin) on Nepal)
- 2 Bayleaf
- 2 Fresh Chilly
- 1 tablespoon Sesame powder
- 1 teaspoon Lemon Juice
- 1 cup water
- 6 Coriander
- 200 g Cherry Tomato
- 3 Dried chilli
- 5 cloves Garlic
- 1 inch Ginger
- 1 Onion
Instructions
- 1
Start by soaking the dried chilli in warm water for 5 minutes.
- 2
Boil baby potato for 5 minutes. Make sure they don't overcook as we will be boiling it for another 5 minutes later. Drain the potato and let it cool then peel and cut into small chucks. Keep Aside.
- 3
Make the tomato chilli paste by blending together the ingredients- blend until fine paste.
- 4
Heat 2 tablespoon of oil. Add Nigella seed and saute for 30 seconds, then add bay leaf and fresh chilli. Add the tomato chilli paste, saute for 1-2 minutes. Add turmeric powder, add cumin, coriander, chilli powder and saute until the oil and paste start to split.
- 5
Once the paste and oil start to split then add the boiled potato and shallow fry for 2-3 minutes. Add 1/2 cup of water and bring to a boil. Boil off the water until desired consistency (some like it runny some like it as a thick gravy). Approx 3 minutes. Add the lemon juice and sesame powder then gently toss.
- 6
Garnish with fresh coriander leaves. Serve and enjoy!