If you love vegetarian curry, especially potatoes, you should try this easy potato curry or nepali aloo dum recipe. It’s easy to make, and a great side dish for roti or rice.
Aloo Dum is a popular dish in Nepali and Indian households. Whenever I’m having guests over or looking for a spicy curry, this is one of my go-to recipes.
The recipe for Aloo Dum may vary based on the region or personal preferences. However, the essential ingredients for this delicious dish are potatoes, onions, garlic, ginger, tomatoes, and a special blend of spices like cumin, coriander, turmeric, and red chili powder.
Aloo dum is a delicious dish that goes well with other dishes as a side or can even be a main course on its own. It’s a versatile and delicious option you can enjoy on any occasion!
Here is a simple and easy Nepali Aloo Dum recipe.
Table Of Contents
Ingredients For Nepali Aloo Dum
#Potatoes
- Potatoes are an essential component of aloo dum. You can use either red potatoes or baby potatoes. Red potatoes have a slightly waxy texture and hold their shape well when cooked, making them ideal for dishes like aloo dum, where you want the potatoes to remain intact. Ultimately, the choice of potato is up to your personal preference.
#Spices & Seasonings
The spices and seasonings required to make the Aloo dum recipe are:
- Spices
- Cumin seeds
- Coriander powder
- Turmeric powder
- Red chili powder
- Seasoning
- Salt to taste
- Lemon juice
- Sichuan pepper (timmur ko chop)
#Vegetables: Tomato, onion, cilantro, ginger, garlic and green chili.
#Oil: Olive oil or any vegetable oil.
#Water: Water to boil potatoes and for gravy.
How To Make Easy Nepali Aloo Dum?
#1. Boil the potatoes in water. Let them cook for approximately 10 minutes over medium-high heat, then check if they are ready by piercing them with a fork.
Note: Before boiling potatoes, wash them thoroughly and cut them in half. This makes it easier for potatoes to boil evenly and quickly.
#2. Once half-boiled, peel and cut the potato into fine pieces.
#3. Heat oil in a pan. Once hot, add cumin seeds. Let it cook for a min. Then add green chili.
#4. Add finely chopped onions and sauté until golden brown. After that, add ginger and garlic and saute for a minute.
#5. After that, add all spices (turmeric, coriander, cumin, Sichuan pepper, and red chili powder) into the pan and cook for a minute or two.
#6. Add the diced tomatoes. Once soft, add 1/2 cup water to the pan and simmer until mushy.
#7. Place the boiled potatoes in the pan, mix everything well, and ensure they are well-coated with the spice mixture. Add 1/2 cup of water. Let it simmer for 10-15 minutes on low heat.
#8. Add lemon and salt. Adjust the seasoning to your taste, and give it a final stir. Garnish with fresh coriander leaves.
Serving & Storage
- Once it’s ready, serve it hot with roti, naan, steamed, or fried rice. Either with, it will taste great.
- You can easily store aloo dum in the refrigerator if there are any leftovers. I recommend not storing it for more than three days.
Variations
- It’s also fine to use canned tomatoes instead of fresh ones.
- While garnishing, you can substitute cilantro with green onion.
Other Potato Recipes
You might want to try these potato recipes if you’re looking for more ideas.
Nepali Aloo Dum Recipe (Easy Potato Curry)
Equipment
- Pot
Ingredients
Potato
- 0.5 lb potatoes (red or baby) /4 medium-sized potatoes
Spices
- ½ tsp red chili kashmiri powder
- ½ tsp cumin powder
- ½ tsp coriander powder
- ½ tsp turmeric powder
- ½ tsp cumin seeds
Seasoning
- salt to taste
- 1 tsp lemon
- ½ tsp sichuan pepper (timmur)
Vegetables
- 1 cup diced tomatoes
- ½ cup chopped onion
- â…“ chopped cilantro
- 2 chopped green chilies
- 1 tsp crushed ginger
- 1 tsp crushed garlic
Oil
- 1 tbsp olive oil or any vegetable oil
Water
- 3 cup water (Boil potatoes)
- 1 cup water (Gravy)
Instructions
- Heat oil in a pan. Once hot, add cumin seeds. Let it cook for a min. Then add green chili.
- Add finely chopped onions and sauté until golden brown. After that, add ginger and garlic and saute for a minute.
- After that, add all spices (turmeric, coriander, cumin, Sichuan pepper, and red chili powder) into the pan and cook for a minute or two.
- Add the diced tomatoes. Once soft, add 1/2 cup water to the pan and simmer until mushy.
- Place the boiled potatoes in the pan, mix everything well, and ensure they are well-coated with the spice mixture. Add 1/2 cup of water. Let it simmer for 10-15 minutes on low heat.
- Add lemon and salt. Adjust the seasoning to your taste, and give it a final stir. Garnish with fresh coriander leaves.
Video
Notes
If you tried this recipe, please let me know how it turned out in the comments below. If you liked it, remember to rate the recipe. Your feedback helps other readers decide if they want to make this recipe. Thank you!
