If you love vegetarian curry, especially potatoes, you should try this easy potato curry or Nepali aloo dum recipe. It’s easy to make and a great side dish for roti or rice.

Nepali Aloo Dum
Aloo Dum is a popular dish in Nepali and Indian households. Whenever I’m having guests over or looking for a spicy curry, this is one of my go-to recipes.
The recipe for Aloo Dum may vary based on the region or personal preferences. However, the essential ingredients for this delicious dish are potatoes, onions, garlic, ginger, tomatoes, and a special blend of spices like cumin, coriander, turmeric, and red chili powder.
Here is a simple and easy Nepali Aloo Dum recipe.
Ingredients

Potatoes: Potatoes are the main ingredient in the aloo dum recipe. You can use either red potatoes or baby potatoes. Red potatoes have a slightly waxy texture and hold their shape well when cooked, making them ideal for dishes like aloo dum, where the potatoes should remain intact.
Spices: Cumin seeds, ground coriander, cumin, turmeric, and red chili (Kashmiri).
Seasoning: Salt, lemon juice, sichuan pepper (timmur ko chop), ginger, and garlic.
Oil: Olive oil or any vegetable oil.
Other: Tomato, onion, cilantro, and green chili.
Water
Instructions

Step 1. Boil the potatoes in water. Let them cook for approximately 10 minutes over medium-high heat, then check if they are ready by piercing them with a fork.

Step 2: Once half-boiled, peel and cut the potato into small pieces.
Note: Before boiling potatoes, wash them thoroughly and cut them in half. This makes it easier for potatoes to boil evenly and quickly.

Step 3. Heat oil in a pan. Once hot, add cumin seeds. Let it cook for a minute. Then add green chili.

Step 4. Add finely chopped onions and sauté until golden brown. After that, add ginger and garlic and saute for a minute.

Step 5. After that, add all spices (turmeric, coriander, cumin, Sichuan pepper, and red chili powder) into the pan and cook for a minute or two.

Step 6. Add the diced tomatoes. Once soft, add water to the pan and simmer until mushy.

Step 7. Place the boiled potatoes in the pan, mix everything well, and ensure they are well-coated with the spice mixture. Add water and let it simmer for 10-15 minutes on low heat.

Step 8. Add lemon and salt. Adjust the seasoning to your taste, and give it a final stir. Garnish with fresh coriander leaves.

Serving & Storage
- Once it’s ready, serve it hot with roti, naan, steamed, or fried rice. Either way, it will taste great. I love to pair it with rice and chuira(beaten rice).
- You can easily store aloo dum in the refrigerator if there are any leftovers. I recommend not storing it for more than three days.
Substitutes
- It’s also fine to use canned tomatoes instead of fresh ones.
- While garnishing, you can substitute cilantro with green onion.
Other Potato Recipes
You might want to try these potato recipes if you’re looking for more ideas.

Equipment
- Pot
Ingredients
Potato
- 0.5 lb potatoes (red or baby) /4 medium-sized potatoes
Spices
- ½ tsp red chili kashmiri powder
- ½ tsp Ground cumin
- ½ tsp Ground coriander
- ½ tsp Ground turmeric
- ½ tsp cumin seeds
Seasoning
- salt to taste
- 1 tsp lemon
- ½ tsp sichuan pepper (timmur)
- 1 tsp crushed ginger
- 1 tsp crushed garlic
Vegetables
- 1 cup diced tomatoes
- ½ cup chopped onion
- ⅓ cup chopped cilantro
- 2 chopped green chilies
Oil
- 1 tbsp olive oil or any vegetable oil
Water
- 3 cup water (Boil potatoes)
- ½ cup water
- ½ cup water
Instructions
- Boil the potatoes in water. Let them cook for approximately 10 minutes over medium-high heat, then check if they are ready by piercing them with a fork.0.5 lb potatoes (red or baby) /4 medium-sized potatoes, 3 cup water (Boil potatoes)
- Once half-boiled, peel and cut the potato into small pieces.
- Heat oil in a pan. Once hot, add cumin seeds. Let it cook for a min. Then add green chili.½ tsp cumin seeds, 1 tbsp olive oil or any vegetable oil, 2 chopped green chilies
- Add finely chopped onions and sauté until golden brown.½ cup chopped onion
- After that, add ginger and garlic and saute for a minute.1 tsp crushed ginger, 1 tsp crushed garlic
- After that, add all spices (turmeric, coriander, cumin, Sichuan pepper, and red chili powder) into the pan and cook for a minute or two.½ tsp red chili kashmiri powder, ½ tsp Ground cumin, ½ tsp Ground coriander, ½ tsp Ground turmeric, ½ tsp sichuan pepper (timmur)
- Add the diced tomatoes. Once soft, addwater to the pan and simmer until mushy.1 cup diced tomatoes, ½ cup water
- Place the boiled potatoes in the pan, mix everything well, and ensure they are well-coated with the spice mixture. Add water and let it simmer for 10-15 minutes on low heat.½ cup water
- Add lemon and salt. Adjust the seasoning to your taste, and give it a final stir.1 tsp lemon, salt to taste
- Finally garnish with fresh coriander leaves.⅓ cup chopped cilantro
Video
Notes
Nutrition
If you tried this recipe, please let me know how it turned out in the comments below. If you liked it, remember to rate the recipe. Your feedback helps other readers decide if they want to make this recipe. Thank you!
𝙳𝚒𝚜𝚌𝚕𝚊𝚒𝚖𝚎𝚛: 𝚃𝚑𝚎 𝚛𝚎𝚌𝚒𝚙𝚎𝚜 𝙸 𝚜𝚑𝚊𝚛𝚎 𝚑𝚎𝚛𝚎 𝚊𝚛𝚎 𝚒𝚗𝚜𝚙𝚒𝚛𝚎𝚍 𝚋𝚢 𝙽𝚎𝚙𝚊𝚕𝚒 𝚌𝚞𝚒𝚜𝚒𝚗𝚎 𝚊𝚗𝚍 𝚑𝚘𝚠 𝙸 𝚕𝚘𝚟𝚎 𝚙𝚛𝚎𝚙𝚊𝚛𝚒𝚗𝚐 𝚝𝚑𝚎𝚖 𝚊𝚝 𝚑𝚘𝚖𝚎. 𝚂𝚘𝚖𝚎 𝚖𝚊𝚢 𝚗𝚘𝚝 𝚋𝚎 𝚎𝚗𝚝𝚒𝚛𝚎𝚕𝚢 𝚊𝚞𝚝𝚑𝚎𝚗𝚝𝚒𝚌, 𝚋𝚞𝚝 𝚝𝚑𝚎𝚢 𝚛𝚎𝚏𝚕𝚎𝚌𝚝 𝚖𝚢 𝚙𝚎𝚛𝚜𝚘𝚗𝚊𝚕 𝚊𝚙𝚙𝚛𝚘𝚊𝚌𝚑 𝚝𝚘 𝚌𝚘𝚘𝚔𝚒𝚗𝚐. 𝙸 𝚑𝚘𝚙𝚎 𝚢𝚘𝚞’𝚕𝚕 𝚎𝚗𝚓𝚘𝚢 𝚝𝚑𝚎𝚖 𝚊𝚜 𝚖𝚞𝚌𝚑 𝚊𝚜 𝙸 𝚍𝚘!