Nepali Aloo Dum (Darjeeling Style)
Whenever we talk about Nepali Aloo Dum, there are zero haters for the same. There’s no denial of the fact that there are innumerable ways to prepare this lip-smacking recipe. But, in order to perfect it just like a meal in the hills of Darjeeling, it looks to be more spicy blessed with extra gravy. Aloo dum is one such dish that can be savored at any time of the day. If you are looking to experience the taste of the hills in your kitchen, preparing this recipe with Kachi Ghani Mustard Oil can do wonders.
Here’s a dropdown on how to being the flavors of Darjeeling to your home.
Ingredients:
- 1 kg Potatoes
- 4 big Tomatoes
- 20 Garlic Cloves
- 5 Dry Red Chilies
- 2 Dry Kashmiri Red Chilies
- 1 Tsp Panch Phoron
- 1 Tsp Turmeric Powder
- 4 Tsp Doctors’ Choice Kachi Ghani Mustard Oil
Process:
- Wash the potatoes under running water
- Add the potatoes to a pressure cooker with water and cover the lid. Leave it with the whistle on
- Cook it on a high flame till the pressure builds up
- Switch off the gas after 2 whistles
- Open the lid after the pressure eases off
- Peel the potatoes and keep it aside
- Cut the potatoes into half after boiling
- Take the tomatoes and make them into a puree
- Soak the Dry Red Chilies and Dry Kashmiri Red Chilies in boiling water for 15 minutes
- Take both the chilies and garlic and make them into a paste
- Heat Doctors’ Choice Kachi Ghani Mustard Oil in a pan
- Temper the oil with red chilies and panch phoron
- Add the tomato puree and cook until the tomato aroma fades away
- Now add the chili garlic paste and cook until the oil separates from the mixture
- Add salt to the mixture
- Pierce the potatoes and add it to the mixture
- Coat the potatoes with the spice and cook on a low flame for 5 minutes
- Take out on potato and after filling it add it back into the pan
- Add a cup of water and cook it on a low flame till the water reduces and the oil comes out of the aloo dum
- Serve it hot with your choice of Roti or steamed rice
