Aalu Dam (आलुदम )
My mom said it takes years of experience and experiments of hit and trials to make a perfect recipe for any kind of food. I have started this small page where I will be sharing some recipes of Nepalese cuisine. I hope to be consistent with this.
On today’s plate we have आलुदम (Aalu dam)
आलुदम is a special potato curry that my grandmother used to make especially for me and herself. My grandmother had not eaten meat for 14 or more years, before 2023, but now that the doctor said meat is the only nutritious food that she can have to heal her diseases better? Hmm she was more than happy to be in a non-veg category of our house.
I am the only person in my home to be Vegetarian and they find it very hard to deal with me haha! So in order to make me happy my grandmother and my mother always make आलुदम for me whenever I go home. And this is one of my favourite dishes in Nepalese cuisine.
Roll your sleeves up now and get ready for being a chef trained by prerana’s silliness!
What you will need:
- 1 kg potatoes
- 1 kg tomatoes
- 5 cloves to 1 whole bulb of garlic, depending on your taste
- Ginger, about half a big piece
- 2 onions
- 1-2 green chilies, depending on how spicy they are and how brave you feel
- Paprika/ chilly powder
- Fresh coriander leaves
- Vegetable oil
- White sesame seeds
- Fenugreek seeds
- Garam masala
- Turmeric powder
- 2-3 bay leaves
- Salt
Let's get cooking!
Before we start:
- Boil the potatoes until they are fully cooked. Test with a fork.
- Cut the boiled potatoes into medium-sized pieces.
- Slice the tomatoes.
- Finely chop the onions, green chilies, and coriander leaves.
- Peel the ginger and garlic, then crush or blend them into a fine paste.
Process 1: Toast the Sesame Seeds
- Place a pan on low heat and add 3 tablespoons of white sesame seeds.
- Stir for a while, then cover the pan. Let them heat gently for 2 to 3 minutes, just until softened and lightly toasted.
- Remove them, grind them into a powder, and keep them in a separate bowl.
Process 2: Make the tomato sauce
- Place the pan back on low heat.
- Add 3 tablespoons of vegetable oil. Once the oil is hot, add ¼ tablespoon fenugreek seeds. And yes, if measuring stresses you out, just pretend you are Prerana and trust your instincts. Are you confused? Just count and put 5 seeds.
- Add the chopped onions and fry for about 2 minutes.
- Add the ginger-garlic paste and cook for another 2 minutes.
- Now add: chopped green chilies, sliced tomatoes, turmeric powder, cover them and cook until the tomatoes soften.
- Then add: paprika powder and salt and leave for 2 minutes
- Add garam masala
- Stir all of them well.
- Add the powdered sesame seeds and 2 to 3 bay leaves.
- Cover and cook for about 2 more minutes, until the mixture becomes rich and saucy, almost like a thick tomato gravy.
Process 3: Add the Potatoes
- Add the boiled potato pieces into the tomato sauce.
- Mix well so the sauce coats all the potatoes nicely.
- Cover and cook on low heat for 3 minutes.
- Then sprinkle the chopped coriander leaves on top, cover again, and cook for 2 more minutes.
- Give everything one final stir.
- At this point, pause for a second and smell it, that part is mandatory, you did it chef!!
Final process: Serve
- Serve your आलुदम (Aalu dam). It goes beautifully with rice, roti/bread or honestly, just on its own with a dramatic amount of satisfaction. `
Completed? Congratulationssss! You are now emotionally connected to my family kitchen.
Want to share your experience about the food or any suggestions? You can always email me.