Traditional Nepali Aloo Dum with Cold-Pressed Yellow Mustard Oil
Golden, aromatic Nepali Aloo Dum tempered with fenugreek seeds in NaturesMud Pure & Natural Yellow Mustard Oil and Himalayan Pink Salt.
Ingredients Checklist
- 1500g boiled baby potatoes (peeled and halved)
- 22 tbsp NaturesMud Pure & Natural Yellow Mustard Oil (Rs. 360 / 1 Ltr)
- 31/2 tsp fenugreek seeds (methi) & 1/2 tsp cumin seeds
- 41 tsp ginger-garlic paste & 2 pureed tomatoes
- 51/2 tsp turmeric, 1 tsp cumin-coriander powder & 1/2 tsp chili powder
- Shop (200 GM)
- Shop (200 GM)
Step-by-Step Instructions
- 1
Heat NaturesMud Pure & Natural Yellow Mustard Oil in a heavy pan until lightly shimmering.
- 2
Temper fenugreek and cumin seeds, then pan-sear the boiled potatoes for 4 minutes until golden on the edges.
- 3
Add ginger-garlic paste, turmeric, cumin-coriander powder, and tomato puree; cook for 5 minutes until oil separates.
- 4
Season with Himalayan Pink Salt and a finishing pinch of Bire Noon, garnish with fresh coriander, and serve hot with chiura or roti.
Shop Recipe Ingredients
Official NaturesMud whole-food ingredients used in this recipe:
Extra Virgin Coconut Oil (500ml)
Raw unrefined wood cold-pressed extra virgin coconut oil rich in Lauric acid in a 500ml Glass Bottle.
Himalayan Pink Salt
Pure unrefined pink rock salt with 84+ essential bio-available trace minerals in a 200g Glass Jar.
Himalayan Black Salt (Bire Noon)
Volcanic sulfur-rich Himalayan black salt for Ayurvedic digestion and gut wellness in a 200g Glass Jar.