Aloo Dum is a type of potato curry, 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.
Table of contents
What exactly is Aloo Dum?
Aloo Dum (Potato curry) is a common starter served to guests during a meal at a Nepali household. It is also an essential dish at large gatherings and celebrations.
There is a wide range of Aloo Dum recipes that vary by region. The version described here is the dry version, which is popular in Kathmandu and the eastern parts of Nepal. There are also soupy versions with a thinner sauce that are highly popular as well.
Tips and Pearls for making Aloo Dum (Potato Curry)
- When preparing the baby potatoes for Aloo Dum, make sure they are undercooked on initial boiling. Do not fully cook the potatoes during the boiling process, as they will continue to cook when simmered in the spiced tomato sauce. It's important not to overcook the potatoes, as you don't want them to become soggy. The goal is to have firm, yet tender potatoes in the final potato curry dish.
Suggested Alterations
- Consider adding cauliflower to the Aloo Dum recipe for a heartier and more flavourful curry.
- Including peas can also add an additional layer of flavour and texture to the dish.
Make Ahead Instructions
To save time in the future, consider making the chili paste in large batches and freezing it in ice cube trays. This base is very versatile and can be used in a variety of curry dishes. Having it pre-made and ready to go in the freezer can be a convenient option when you want to quickly prepare a curry dish.
Easy Potato Curry Nepal Style (Aloo Dum) आलू दम
Ingredients
- 750 gram Baby potato
- 1 teaspoon Salt
- ½ teaspoon Turmeric
- ½ teaspoon Chilli powder
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- ½ 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
Tomato chilli paste
- 200 g Cherry Tomato
- 3 Dried chilli
- 5 cloves Garlic
- 1 inch Ginger
- 1 Onion
Instructions
- Start by soaking the dried chilli in warm water for 5 minutes.
- 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.
- Make the tomato chilli paste by blending together the ingredients- blend until fine paste.
- 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.
- Once the paste and oil start to split then add the boiled potato and shallow fry for 2-3 minutes. Add ½ 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.
- Garnish with fresh coriander leaves. Serve and enjoy!
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