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Aloo Dum - Nepali Potato Curry

by Niharika Vialpando

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. 

 

ALOO DUM

Cook Time: 30-40 mins Serves: 4 

  • 2 tbsp mustard oil (Canola Oil works too) 
  • 1 tsp The Bengal Blend
  • 1/2 tsp turmeric
  • 1 tsp cayenne (ground)
  • 1/2 tsp paprika (ground)
  • Salt to taste (approx. 1 tsp)
  • 1lb red potatoes
  • 1 cup water
  • 1/4 cup chopped cilantro

Method: 
Boil & peel the red potatoes. Cut into 2"cubes, set aside.
In a bowl mix turmeric, cayenne, paprika and salt . To that,  add 4 tbsp of water stir well & set aside.
Place a sauté pan on medium high heat. Add oil & let it heat up for a minute or until once the oil is shimmering. Add The Bengal Blend. It will immediately start to crackle and shimmer, use a splatter guard to avoid the mustard seeds from escaping when they pop. Add the turmeric-chili-salt paste to the pan and 1 cup of water.

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. 
Serve hot with rice or poori (puffed bread). Garnish with cilantro.

 

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