Aalu Dam (आलुदम )
My mom says it takes years of experimenting, failing, retrying, and tasting again to make a recipe truly perfect. I am only at the beginning of that journey, but I wanted to start this little page where I share Nepali recipes with my international friends who want to try the food I grew up with. I hope to keep this going consistently.
Today’s dish is आलुदम (Aalu Dum)
This is a special dish in my family. My grandmother used to make it especially for herself and for me. For more than 14 years, before 2023, she did not eat meat at all. But when her doctor told her that meat would help her recover better, she was very ready to join the non-vegetarian side of the house again.
Ironically, I am the only vegetarian in my family, and they find me very difficult to manage sometimes. Whenever I used to go home, my mother and grandmother made Aalu Dum for me to keep me happy and honestly, it worked every single time. It is one of my favorite dishes in Nepali cuisine. I have now modified this recipe in my own version.
So, roll your sleeves up and get ready to be trained by Prerana’s slightly chaotic cooking school😌
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.)🎀