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Home Dish Nepali style Aloo Dum with Chiwda /Poha/ Flattened rice

Nepali style Aloo Dum with Chiwda /Poha/ Flattened rice

Name: How to cook Nepali style Aloo Dum with Chiwda /Poha/ Flattened rice - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3-4 persons
Cuisine: Us

Introduce

Chef :

Jibita Khanna

Nepali style Aloo Dum with Chiwda /Poha/ Flattened rice

Nepali style Aloo Dum and Chiwda/ poha / flattened rice is one of my favourite breakfast especially on the day of Vijay Dashami morning. When after the morning Puja and the ritual of putting the Vijay Dashami Tika of rice and vermilion with curd on our forehead from the elders of home - especially parents and grandparents and after seeking their blessings we used to hurriedly run for breakfast to have the delicious aloo dum prepared by mom with Chiwda / poha along with sweets etc.. Now I prepare it 😃 and my family loves it ❤️. Hope you will try this Aloo Dum and enjoy with family and friends and let me know how was it 😊 (I have not used spicy Chillies, if you want you can add the spicy Chillies or chilli powder .) This is my mother's version in which she adds Paanch Phoran instead of Kala jeera/ Kalonji only and roasted sesame and poppy seeds, which gives it a nutty flavour.

Ingredient

Food ration :

3-4 persons

Cooking time :

30 minutes

500 gms

small size/ new baby potatoes

2 tbsp

White Sesame seeds (optional)

1 tbsp

Poppy seeds (optional)

Whole dry chilli or 1&1/2 tsp Kashmiri Lal mirch powder*

135 gms

onion

180 gms

tomato

1 tbsp

Garlic

5-6 tbsps

mustard oil

1/2 tsp

Turmeric powder

1/2 tsp

Paanch Foran * or simply you can use Kalonji only

Cooking instructions

* Step 1

Boil, cool and peel the potatoes, small potatoes get cooked in half an hour in a covered pot.

* Step 2

Soak the red whole dry Chillies in warm water for at least an hour so that it's easy to grind and make a paste. Dry roast the sesame and poppy seeds, it will hardly take time, just a minute or so (do not over roast it and burn it, otherwise it will become bitter).

* Step 3

Once the roasted sesame and poppy seeds cools, grind it dry in the mixer grinder or mortar pestle into a fine powder. Peel and make a paste of the garlic, onion,make a paste of the soaked Chillies and puree of the tomatoes separately in the mixer grinder one by one.

* Step 4

Now heat a kadai, add mustard oil, once it's heated, add the Paanch Foran or Kalonji, once it crackles, add the garlic paste and saute for few seconds, then add the onion paste and saute it for about 10 minutes, then add the tomatoes and saute it for another 10 minutes or so.

* Step 5

In between after adding the Tomato puree add salt as per taste, chili paste, Turmeric powder. As you saute it, if required add little warm water do that it doesn't burn, cook till the raw flavour of the onion and tomato goes off.

* Step 6

After this add the Sesame poppy seeds powder and little warm water (may be 1/4 to 1/2 cup) and cook and saute for about 3 minutes.

* Step 7

Add in the boiled and peeled potatoes and mix it gently so that the potatoes don't break. If required add warm water maybe about 1/2 cup and cook the potatoes in the gravy for another 5 minutes or so. Check the salt, add if required. You can add a little more water depending on the consistency of the gravy you prefer. But we make it a little dry kind so that the gravy is stuck to the potatoes and not a runny kind.

* Step 8

Serve it with chiwda /poha along with chopped onion,green/ red raw Chillies, coriander leaves, lemon wedge and a cup of hot tea. It goes well with Luchi - Bengali style Puri (another favourite combo...recipe link is given below) and Sel Roti- the traditional Nepali roti made of rice flour (shaped like a ring and is lightly sweetened). Bon Appetit!!!