Aloo Dum - Nepali Potato Curry
This recipe is the Nepali version of the famous Aloo Dum that you will find throughout east India. Many cultures across India have adapted it and have added their own flair to it. But the one you will find in the hills of Darjeeling is unique and cannot be replicated anywhere else in the world. It's the potatoes! But I have created The Bengal Blend, available right here in the Hudson Valley, which is an essential spice for this recipe and my version of it comes pretty close. Having tried all the potatoes available in the Hudson Valley, I have discovered that the red potatoes come pretty close to the original taste of this recipe. Unless you're getting potatoes shipped from Darjeeling, I would recommend the red ones.
Cook Time: 30-40 mins Serves: 4
Let the spices cook (approx. 5 mins) Once you start noticing oil surfacing on the edges of the pan, add the potato cubes, stir well to coat and cover the pan. Let it cook for another 8-10 mins, stirring once to make sure the spices cover the potatoes evenly.