Savory & Bowls

Traditional Nepali Aloo Dum with Cold-Pressed Mustard Oil & Cumin

Name: Traditional Nepali Aloo Dum with Cold-Pressed Mustard Oil & Cumin
Prep time: 10 min
Cook time: 15 min
Yield: 4 servings
Ingredients: 500g baby potatoes (boiled, peeled, and pricked with a fork); 3 tbsp Nature's Mud Traditional Cold-Pressed Mustard Oil; 1 tsp Nature's Mud Ancient Himalayan Pink Rock Salt; 1 tsp cumin seeds; 1 tsp timur (Sichuan pepper) powder; 1 tbsp ginger-garlic paste; 1 tsp Kashmiri red chili powder; 1/2 tsp turmeric powder; 2 tbsp fresh chopped coriander

The iconic Nepali spicy potato dish cooked in unrefined wooden kolhu mustard oil, Himalayan pink rock salt, and authentic mountain spices.

10 min prep 15 min cook 4 servings Medium

Traditional Nepali Aloo Dum with Cold-Pressed Mustard Oil & Cumin

Ingredients Checklist

1500g baby potatoes (boiled, peeled, and pricked with a fork)
23 tbsp Nature's Mud Traditional Cold-Pressed Mustard Oil
31 tsp Nature's Mud Ancient Himalayan Pink Rock Salt
41 tsp cumin seeds
51 tsp timur (Sichuan pepper) powder
61 tbsp ginger-garlic paste
71 tsp Kashmiri red chili powder
81/2 tsp turmeric powder
92 tbsp fresh chopped coriander

Step-by-Step Instructions

1
Heat Nature's Mud Cold-Pressed Mustard Oil in a kadai until lightly smoking, then reduce flame to medium.
2
Add cumin seeds and let splutter for 10 seconds.
3
Add ginger-garlic paste, turmeric, chili powder, timur, and boiled baby potatoes.
4
Stir-fry potatoes for 8–10 minutes until deeply coated in the aromatic pungent oil and crisp on the edges.
5
Season with Himalayan Pink Salt and toss with fresh coriander. Serve with beaten rice (chiura) or sel roti.