Aloo Dum ~ Spicy Hot Potato

Aloo Dum is a very hot and spicy Nepali Style Potato curry. The origins of this recipe  is from the hill station of Darjeeling which is famous for this dish. Although it is super hot, this is a “hot” favorite among all my friends and one of the most requested recipes. So here it is for you to enjoy, straight from my kitchen :)  Happy Cooking !

Prep Time : 20 mins                                  Cook Time : 15 mins 
Serves : 4

INGREDIENTS 

  • 500 gms Potatoes, boiled and cut into small cubes
  • 12 Dry Red Chillies (Adjust to less if you want a less spicy version)
  • 4 large Tomatores
  • 1Tablespoon Red Chilli Powder/ Chilli Flakes
  • 1 Teaspoon Turmeric Powder
  • 2 Tablespoons Panch Poran (fenugeek,mustard,Kalonji,fennel, cumin)
  • 3 Tablespoons Mustard Oil / Vegetable Oil
  • salt to taste
METHOD
  •  Boil the tomatoes and red chillies with a cup of water until the tomatoes are soft and mush. Peel the tomato and make a paste of the boiled tomatoes and red chillies. 
  • Heat oil in a pan and add  Panch Phoran seeds. When it stops spluttering, add the mixture of red chilly paste and turmeric powder and chilli flakes. Fry the masala for about a minute and add the potatoes and salt and mix well . Cook for 2 mins .Add 1/2 cup of water  and let it simmer for  2-3 minutes till the water dries up
  •  Serve with Pooris or Rotis . Enjoy !
Mouthwatering goodness of home cooking :) !
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Kwati~ Nepali Bean Stew


Kwati is a traditional Nepalese dish which is a thick stew of several kinds of beans. The beans used in this dish are kidney beans, black-eyed peas, chickpeas, soyabean, mung bean, green bean, black bean and white beans.  It’s a healthy and wholesome family meal. Kwati is mainly eaten during  Janai Purnima/ Rakshya Bhandan in Nepal.
Happy Cooking . Enjoy ! :)  Kamakshi

Prep Time : 1 day ( to soak the beans )        Cook Time : 30 mins
Serves : 6

Note ~ For vegetarians, skip the meat and cook with all the same ingredients and using the same method.

INGREDIENTS:

  • 2 cups dry mixed beans (kidney beans, black-eyed beans, chickpeas, soya beans, mung beans, green beans, black beans, white beans)
  • 500 gms Mutton, diced into small pieces
  • 1 tsp Fennel seeds ( Sauf)
  • 1 tsp Cumin seeds ( zeera)
  • 1 tsp Black Mustard seeds ( Rai)
  • 1 tsp Lovage seeds (Ajwain / Jwano)
  • 1 Medium Onion, 5 cloves Garlic and 1″ Ginger  - Made into a paste
  • 4-5 Medium Tomatoes
  • 1 tsp Coriander Powder ( Dhania)
  • 1 tsp Cumin Powder ( Zeera)
  • 1 tsp Turmeric Powder ( Haldi)
  • 1 tsp Red Chilli Powder
  • 4 tbsp Mustard Oil
  • Salt to Taste

METHOD

  1. In a large bowl , soak the beans overnight. The mix of beans is quite colorful :)
  2. Drain the water and keep aside (Some people also keep it for 2-3 days till it sprouts !  You can try it too )
  3. Heat the oil in pressure cooker and add the cumin seeds, black mustard seeds, fennel seeds and lovage seeds. When the seeds start spluttering, then add the onion-ginger-garlic paste and fry for 3-4 minutes.
  4. Add the diced mutton pieces and stir fry for couple of minutes till the meat becomes light brown.
  5. Add the sprouted mixed beans, cumin powder, chilli powder, turmeric, coriander powder and salt and mix well and fry for 5 mins till the meat and beans are nicely coated with all the masalas.
  6. Add the chopped tomatoes and cook for another 2-3 mins. Then add 5 cups of water to the cooker and pressure cook for 20-25 mins ( you can make this recipe in open dish but it takes longer to cook the beans ) .
  7. Release the steam and check that the beans are cooked till they are tender. At this point of time, most of the water would have dried up.  Add about 2 cups of warm water and boil it for couple of minutes till you get the desired consistency. Depending upon your preference, the soup can be made thicker or thinner.
  8. Garnish with chopped green onions and serve with rice.
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