Making Aalu Dum

One of the most popular snack as well as curry items, Aalu dum is not new for the people of Nepal. Potato or aalu being the most popular and common vegetables in Nepal, this spicy and delicious dish made with the boiled potatoes could be served with anything and everything from rice to roti to chiura or it could also be had alone. Also, the process of making aalu dum is easy and fast. A fast to cook and good to eat dish, aalu dum is a popular dish included in lunch, snacks or sometimes, even dinner menus.

The process of making aalu dum is given below:


500 gm boiled potatoes, peeled and cut into small cubes

8 dry red chilies

5 cloves of garlic

2 tbsp vinegar

1 tbsp red chili powder

1 tbsp paanch phuran (fenugreek, mustard, kalonji, fennel, cumin) or 1 tbsp nigella seeds

3 tbsp mustard oil (or any other oil)

Salt to taste

Chopped cilantro for garnish

aalu dum


First of all, soak the dry red chilies in vinegar for ten minutes and make a paste of it together with red chili powder, garlic and vinegar. Now, heat a pan and add oil to it. When oil is heated, add nigella seeds or paanch phuran to it and when the seeds stop spluttering, add the mixture of red chili and garlic paste to it. Then, fry the spice for about a minute, add the potatoes and salt and mix everything thoroughly. Cook the mixture for about two minutes, then add half cup of water and let it simmer for about two to three minutes until the water dries up. Finally, turn off the heat and transfer the contents into a bowl. Then, garnish it with coriander leaves before serving it hot with rice, roti or chiura.