A spiced potato curry simmered in aromatic spices and mustard oil, traditionally paired with fluffy luchi.
Alu Dam
Ingredients
- 4 –5 medium potatoes peeled and halved
- 2 tbsp mustard oil or vegetable oil
- 2 medium onions chopped
- 2 cloves garlic minced
- 1 tbsp ginger paste
- 1 tsp cumin powder
- 1 tsp coriander powder
- ½ tsp turmeric powder
- ½ tsp red chilli powder optional
- 1 cup water
- Salt to taste
- Fresh cilantro chopped (for garnish)
Instructions
- Heat the mustard oil in a pan over medium heat. Add the chopped onions and cook until golden brown, about 5-7 minutes.
- Stir in the minced garlic and ginger paste, and sauté for another minute until fragrant.
- Add the halved potatoes and toss to coat in the oil and onions. Cook for 5-7 minutes, stirring occasionally, until their edges begin to colour.
- Sprinkle in the cumin, coriander, turmeric, and red chilli powder (if using). Mix thoroughly to coat the potatoes in the spices.
- Pour in 1 cup of water, bring to a boil, then reduce the heat to low. Cover and simmer for 15-20 minutes, or until the potatoes are tender and the sauce has thickened.
- Adjust salt to taste. Remove from heat, garnish with chopped cilantro, and serve hot with luchi.
Notes
Oil choice: Mustard oil gives an authentic pungency.
Alu Dum is served with ‘luchi’ or fried flat bread, ‘paratha’, or even plain rice or ‘khichuri’, making it a staple for both festive meals and everyday comfort food. It is especially popular during winter, Eid breakfasts, and vegetarian feasts.