Spicy Potatoes or Alu Dum, like we call in Nepal are cooked in a very simple way yet It's a very popular dish and a delicious one. We eat it as a side dish with snacks or a main meal. You can adjust the flavor using more or less spices. Today and as usual I’m cooking in a spicy version in Nepali style. So good. Enjoy!
Cooking time 20 minutes
1 kg boiled, peeled and chopped Potatoes
4 Shallots in pieces
2 inches Ginger in pieces
6 Cloves of Garlic in pieces
3 tbsps concentrated Tomato paste + 2 tbsps water
12 dried Red Chilies or to your taste
1/2 cup Sunflower Oil
0.5 tsp black Cumin
0.5 tsp Mustard seeds
0.5 tsp Turmeric powder
1 tsp Salt
How to make:
Prepare all the ingredients above.
First, soak the Red dried Chilies with a cup of boiling hot water. Cover it completely, use plastic film or plates then wait for 10 to 15 minutes to soak or until it has softened.
After 15 minutes It softened very well. Put into a blender all the chilies along with about 0.5 cup of water that we used to soak it and Ginger, Garlic and Shallots too. Cover with the top and blend it until a smooth paste and keep it aside for a bit.
Next, heat a large pan over a medium flame. Add in the Oil, a generous amount. As soon as the oil is hot add in the Mustard seeds and the Black Cumin seeds. Fry it for 20 seconds. Toss them lightly to infuse them evenly. When the seeds have changed the color lightly, time to add in the blended paste, be gentle otherwise it can splashes everywhere. And also the Tomato paste, the Turmeric powder and the Salt. Mix them all very well until it has combined properly.
Now, cook it for 10 to 12 minutes until the paste is separated from the Oil and it cooks. Meanwhile keep mixing it a few times to make sure that the paste is cooking evenly and
you will see the paste has been gradually changing to a rich and a beautiful color.
Finally it has been cooking for 10 to 12 minutes, during this time mix it often. Give a final mix again. By this time we can see that the paste has cooked beautifully, all the excess water has dried and the paste got separated from the oil.
Now, add in all the chopped Potatoes. Combine it gently until it coats evenly with the paste and cook it for about 2 to 3 minutes on low flame until the potatoes are well heated, they are already boiled so no need to cook more.
It has been cooking for 3 minutes, giving a light mix. If you like it with a gravy then you can add in some stock or water as you wish and adjust the salt and prepare it to serve. We can enjoy it as a side dish with snacks or a main meal.
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