Name: Piroh (spicy) Nepali aloo dum- street food style recipe by Sabina Saby Tamang at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 1/2 kg medium sized potatoes; Mustard oil (for better taste) otherwise regular oil will do; 2 tsp kashmiri red chilli powder (add more if you like it spicier); 1 tsp chilli flakes; 1 tsp turmeric powder; A pinch of red food coloring (just for a hint of color); 1 tsp black cumin seeds (kalongi); Salt; Water

ABOUT Piroh (spicy) Nepali aloo dum- street food style RECIPE

When it comes to cooking Nepali aloo dum there is no right or wrong way. Since there are many ways to do so and different people make it in various styles in their households, especially in street food stalls in Darjeeling and around the hills. Some make a dry aloo dum, some with plenty of gravy and some make it extra spicy- it all depends on one's taste. Aloo dum was the first thing I ever learned to cook and it is still one of my most favourite food item for any day and occasion. We always eat it along with plain bhujiya or murray (puffed rice) but our favorite pairing is aloo with 'mimi' which is a sort of bhujiya which we get in the hills, similar to Wai Wai ( the instant noodles) in taste. The street vendors sell it with mimi or crispy fried gold finger chips, however it can be eaten with chips or just as it is.

Ingredients Serving: 2

1/2 kg medium sized potatoes
Mustard oil (for better taste) otherwise regular oil will do
2 tsp kashmiri red chilli powder (add more if you like it spicier)
1 tsp chilli flakes
1 tsp turmeric powder
A pinch of red food coloring (just for a hint of color)
1 tsp black cumin seeds (kalongi)
Salt
Water

Instructions

Boil the potatoes in a pressure cooker on a high flame till about 3 whistles blow. ( this could take 10 minutes)
After the potatoes are boiled, leave them aside to cool. Meanwhile prepare to make the base for the aloo dum.
In a small bowl, add the kashmiri chilli powder, turmeric, red food coloring, salt and water (fill quarter of the bowl) and mix well. (A personal tip of my mom's to make the base for the aloo dum)
Keep the base aside. Once the potatoes have cooled, peel and slice them into little medium sized cubes. (I would suggest you refrigerate the potatoes for about 10-15 minutes so they become firm.)
Heat a kadhai or a utensil with a hollow bottom, then pour in some mustard or regular oil to and some black cumin seeds (Kalongi) till they crackle.
Add the chopped potatoes and stir well. Fry it lightly so that the potatoes are coated with the oil and the black cumin seeds.
Add the base for the aloo dum into the karai and stir well. Cover with a lid and let it simmer till the base thickens a bit.
This is a recipe for a gravy type aloo dum so make sure you do not let the gravy dry up completely. Lastly add some chili flakes for extra heat. (this is an additional ingredient which I like to add)
Stir well and serve hot!

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