Nepali Aloo Dum


2 large potatoes, boiled and cubed
2 tbsp mustard oil
1 tsp black cumin/kalonji
1 medium tomato
2 garlic cloves, chopped
4-5 dried red chilli
1/2 tsp red chilli powder
Salt to taste
A pinch of orange-red food color
Water as required


1. Firstly, boil water in a pan. To the boiling water add the tomato and dried red chilli. Allow them to boil till the skin of the tomatoes start peeling off. Switch off the flame.
2. On cooling, transfer the peeled tomato and dried red chilli to a blender along with the chopped garlic cloves. Blend them to a smooth paste. Keep aside.
3. Now, take a pinch of orange-red food color in a small bowl. To it add about a tsp of water and keep aside.
4. Next, heat mustard oil in a pan. Add black cumin to it and let it splutter. Next, add in the tomato paste. Further add in salt and red chilli powder. Cook them for 2 mins.
5. Now, add in the cubed potatoes and mix them well with the base. Now add in the food color and give it a good mix. Cover and let it simmer till the base thickens.
6. Add water as required, if you want gravy aloo dum and cook them for a minute.
7. Finally, serve nepali aloo dum as it is or you can even serve them with bhujia or sel roti.