Nepali aloo dum | darjeeling style aloo dum

It is an extremely basic and delicious dish. You can attempt this dish with Unfortunate I/Chapati as a lunch or likewise with seared beaten rice as a bite.

Fixings
30 mins
2-serving
1/2 kg baby potato
1 tablespoon Dark Cumin seeds
1 tablespoon Turmeric
1 tablespoon Red bean stew powder
1 tablespoon Ginger Garlic glue
1/2 tablespoon Coriander powder
1/2 tablespoon Cumin powder
Salt

Cooking Guidelines
Stage 1
Add the child potatoes in a strain cooker. Ensure that every one of the potatoes are totally lowered in water. The water level ought not be over 75% of cooker profundity.
Stage 2
Cover the top of the cooker and keep it in high fire. After 2 whistles on high fire switch OFF the oven. Allow the steam to go OFF all alone.
Stage 3
When the steam has disappeared, check whether potatoes are bubbled properly.Pork the blade in one of the potatoes, assuming it goes in effectively, it implies your task is finished else they could require some additional time on oven.
Stage 4
Strip the skin and cut them in four pieces and keep to the side.

Stage 5
Blend turmeric powder, red bean stew powder, ginger garlic glue, cumin powder and coriander ability to water in a bowl.

Stage 6
Heat up 2 tablespoon oil, add dark cumin seeds and let it fry for 1 min.
Stage 7
Add the above combination i.e pt no. 5 and cook it for 5-6 mins in low fire.

Stage 8
Add sufficient water to the combination to cover the potatoes.
Stage 9
Add the cubed child potatoes and salt, blend, cover and cook over medium intensity for 5-10 mins.
Stage 10
Decorate with slashed coriander leaves.

Enjoy 😋