Darjeeling Aalu Dum

Snacks are one of the essential staple food for every Nepalese people. Nepalese can have snacks anytime they want. Why not try Darjeeling Aalu Dum?
As the recipe title says, Darjeeling Aalu Dum has its roots in Darjeeling, India. Many Indians of Nepalese descent have cultural, emotional, and linguistic ties with Nepal. Some people may even have marital relations. This is the reason why this recipe has become popular in Nepal. Darjeeling Alu Dum is slightly different from Nepalese Aalu Dum irrespective of the variation and version with different places of Nepal. Darjeeling Aalu Dum is especially famous in the Eastern part of Nepal since Darjeeling is next to the Nepalese border in the east. How would you distinguish Darjeeling Aalu Dum from Nepalese Alu Dum? The primary difference between them is that Darjeeling Aalu Dum has gravy in it.
Level
Easy
Prep Time:
25 mins
Total Time:
35 mins
Servings:
2

Ingredients

Two large waxy potatoes

1/2 Teaspoon Kalonji(Black Cumin)

1/4 Teaspoon sea Salt

1/2 Teaspoon fresh ginger paste

1/2 Teaspoon fresh garlic paste

1/2 Cup of finely chopped tomatoes

3 tablespoon of Bikanar bhujiya or sev

Two tablespoon of mustard oil

1/2 Teaspoon turmeric powder

1/2 cup of freshly choped corriander leaves to garnish

Directions

  1. Boil the potatoes for 6-7 minutes. Strain as soon as the potatoes soon after they have been boiled to keep them from getting soggy.
  2. Cut the potatoes into dices,bite size.
  3. Heat the pan or Karai. Add musturd oil until smoking hot to get rid of the pungent smell.
  4. Low the heat and add Kalonji. Asoon as you put the Kalonji, Add chopped tomatoes and cook until oil seperates.

    5. Add ginger and garlic paste and cook for 1-2 minutes or the raw aroma goes out.

    Add turmeric powder and stir well.

    Add salt and potatoes and cook for two minutes or untill all potatoes are well covered by that delicious masala.

    Add 1/2 cup of water and simmer for 1 minutes

    Turn the stoves off, plate, garnish with chopped corriander leaves and serve hot either with parathaa, bowl of jasmine rice, roti. Enjoy! Delecious cooking!!

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