I was born and brought up in one of the most beautiful states in India, Sikkim which will soon be awarded as the first organic state.

Aloo dum is a very popular dish between Nepalis. It is widely made in and around Sikkim.

How to make nepali alu dum ?

It is very easy to prepare and gets ready in no time. Have been searching this recipe since ages and finally got the taste I have been craving for, Hope you like it as well.

Nepali aloo dum can be eaten as a side dish, starter or as a snack and also goes well with rice, roti, paratha, etc…

Here goes the recipe,

INGREDIENTS

1 kg – potatoes, medium size (boiled and peeled) 50 gms – garlic

25 gms – dry red chilly

1 tsp – black cumin seeds, kalonji

5 tbsp – mustard oil

1/2 tsp – turmeric powder

1/2 tsp – kashmiri red chili powder

1/2 cup – water

salt to taste

coriander leaves finely chopped

METHOD – 

Soak the chillies in hot water for 30 minutes and keep aside.

Peel the garlic and keep aside.

Make a fine paste of garlic and chillies.

Heat oil in a heavy bottomed kadhai. Add kalonji and let the seeds crackle.

Add the garlic paste, water, chili powder, salt and turmeric. Mix well.

Let it cook covered. Keep stirring in between.

Cook till oil separates.

Add boiled potatoes and mix well

Keep cooking and stirring lightly for 10 minutes till the potatoes are well coated.

Sprinkle generous amount of coriander leaves and mix well.

Serve hot or cold.

PREFERABLY EATEN WITH SELROTI, NEPALI STYLE BREAD.

NOTES –

Decrease the quantity of garlic if you do not like it much.

Adjust the quantity of dry chilly according to your preference.

You can omit chilly powder. I’ve used it just for color.

ENJOY!!

HAPPY EATING:))

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