Nepali alu dum/alu dum/aloo dum Recipe

Cooking Directions

• STEP 1.Boil the potatoes until they are tender and then peel and cut them into cubes.
• STEP 2.Heat oil in a pan and add cumin seeds, cloves, cinnamon stick, and bay leaf. Fry until fragrant.
• STEP 3.Add chopped onions and cook until they turn golden brown. Then add ginger-garlic paste and sauté for a minute.
• STEP 4.Add tomato puree, turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Cook until the oil separates from the masala.
• STEP 5.Add the boiled potato cubes and mix well with the masala. Add water and simmer for 10-15 minutes until the gravy thickens.
• STEP 6.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• You can adjust the spice level according to your preference by adding more or less red chili powder.
• For a richer flavor, you can also add a tablespoon of yogurt or cream to the gravy.
• To make the dish more aromatic, you can add a pinch of garam masala powder at the end.

Storage and Serving

• Nepali Alu Dum can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dish in a pan or microwave before serving.
• Serve the Alu Dum with steamed rice, roti, or naan for a complete meal.