Simple Way to Prepare Perfect Nepali style Aloo Dum
Hello everybody, it's John, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, Simple Way to Prepare Any-night-of-the-week Nepali style Aloo Dum. It is one of my favorites. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Nepali style Aloo Dum, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Nepali style Aloo Dum delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Nepali style Aloo Dum is 6 people. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Nepali style Aloo Dum estimated approx 1 hr prep and 15 mins cook.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook Nepali style Aloo Dum using 10 ingredients and 8 steps. Here is how you cook that.
This is a street food in Nepal and in Darjeeling, India. This recipe is inspired by my mother-in-law's recipe.
Ingredients and spices that need to be Prepare to make Nepali style Aloo Dum:
- 500 g Potatoes
- Water for boiling potatoes
- 50 mL water
- 4 tbsp Mustard oil
- 2 tbsp black cumin seeds (nigella seeds)
- 6 cloves garlic (feel free to go crazy with garlic)
- 2 tbsp Kashmiri Red chili powder
- 1 tsp turmeric powder
- Salt
- 5 g Coriander
Instructions to make Nepali style Aloo Dum
- Boil the potatoes.
Pro tip – potatoes boiled a day in advance and stored in the fridge tend to hold their shape better. - Peel and finely chop the garlic.
Also, peel and dice the boiled potatoes. Dice them into 1.5 cm to 2 cm cubes. Since there is no salt in the potatoes, if they are bigger, they may be taste bland.
Mash one small potato. This will help to thicken the curry. - Heat the mustard oil in a wok on medium flame till you can smell the oil. It can start burning soon, so don't put it on high heat for a long time.
Mustard oil can be too pungent for some people's liking, so feel free to mix any neutral flavored oil. - Once the oil is hot, add in the black cumin (nigella) seeds. Then add in the garlic. Saute for a minute.
- Mix in the Kashmiri Red Chilli powder and turmeric powder while ensuring medium heat.
- The masalas will cook in few seconds. As soon as you start smelling them, add about 50 mL water. This will hold the cooking of the masalas and also help in creating a nice texture to the curry.
- Now add all of the diced potatoes and salt the dish. Also add the mashed potato. Keep mixing till the curry has thickened and an almost dry dish is ready.
- Top with fresh chopped coriander and serve hot with puris, roti, or rice.
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So that is going to wrap this up for this special food Recipe of Speedy Nepali style Aloo Dum. Thank you very much for your time. I'm confident that you can make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!