Saturday, March 31, 2012

Nepali Alu Dum

Nepali Alu Dum

1 lb. baby potatoes
1 Tbsp. chilli paste, or to taste
1 Tbsp. ginger paste
½ tsp. Kalonji/Kalo Jeera
½ tsp. turmeric powder
½ tsp. red chilli powder, or to taste
2 tsp. Kashmiri Mirch or paprika
1 large onion, chopped
Chopped cilantro (optional)


  1. Cut potatoes in half; boil for 15 minutes and drain, reserving water.
  2. Heat oil in a pan and fry kalonji till the seeds sputter.
  3. Add chopped onion and fry until onions turn translucent.  Do not brown the onions.
  4. Stir in chilli paste, salt, turmeric, chilli powder & paprika and stir-fry for a minute on low flame.
  5. Add ginger paste and some of the reserved water, bring to a boil and add potato.
  6. Add more of the reserved water, depending on how much gravy is desired and cook until potatoes are fork-tender.
  7. Garnish with cilantro, if desired, and serve.

To cut back on the heat, I made my own chilli paste using 2 red peppers and 2 fresh red (Thai) chillies.  First deseed and quarter the red peppers.  Blanch in boiling water for 2 minutes and leave in hot water for 2 minutes.  Drain, remove the skin and puree along with the 2 fresh chillies.  I also substituted paprika for the chilli powder.

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