Piroh (spicy) nepali aloo dum-street food style Recipe

Cooking Directions

• STEP 1.Start by boiling the potatoes until they are tender. Once cooked, peel and cut them into small cubes.
• STEP 2.In a pan, heat oil and add cumin seeds, bay leaves, and dried red chilies. Fry until the spices release their aroma.
• STEP 3.Add chopped onions and cook until they turn golden brown. Then, add ginger-garlic paste and sauté for a minute.
• STEP 4.Next, 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 potatoes to the masala and mix well. Cook for a few minutes, allowing the flavors to blend together.
• STEP 6.Finally, add water and simmer the dish for about 10-15 minutes until the gravy thickens.
• STEP 7.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

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

Storage and Serving

• Piroh Nepali Aloo 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 Aloo Dum as a main course with rice or roti, or as a side dish with other Nepali delicacies.