Aloo Dum with a Mustard Twist
Bold, tangy, and bursting with mustard heat — a soulful potato curry best paired with steamed rice or soft luchis.
Ingredients
-
500g baby potatoes (or medium potatoes cut into halves)
-
2 tbsp mustard oil
-
Salt to taste
-
Water for boiling
For the Mustard Gravy
-
2 tbsp yellow mustard seeds (or mix yellow + black for more pungency)
-
3–4 green chilies
-
2 medium onions, finely chopped
-
2 tomatoes, finely chopped
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1½ tsp ginger-garlic paste
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½ tsp turmeric powder
-
1 tsp red chili powder
-
1 tsp coriander powder
-
½ tsp garam masala
-
1 tsp sugar (balances mustard sharpness)
-
Salt to taste
-
Fresh coriander leaves for garnish
Cooking Instructions
1. Parboil and Fry the Potatoes (10–12 min)
-
Boil the baby potatoes with a pinch of salt until just tender (not mushy).
-
Peel them and pat dry.
-
Heat mustard oil until slightly smoky, then shallow-fry the potatoes until golden brown.
-
Remove and keep aside.
2. Add Thickener (10 min)
-
Soak mustard seeds and green chilies in warm water for 10 minutes.
-
Grind into a smooth paste using minimal water.
-
(Tip: Add a teaspoon of soaked rice or a bit of yogurt to reduce bitterness.)
3. Prepare the Masala Base (10 min)
-
In the same pan, heat 1 tbsp mustard oil.
-
Add chopped onions and sauté till golden brown.
-
Add ginger-garlic paste, then stir in turmeric, chili powder, and coriander powder.
-
Add tomatoes and cook till the masala releases oil.
Add Mustard Paste and Simmer (10–15 min)
-
Stir in the mustard-chili paste and cook on low flame for 2–3 minutes.
-
Add the fried potatoes, salt, and a little warm water (½–1 cup).
-
Cover and simmer till potatoes absorb the gravy.
-
Add garam masala and sugar. Mix well.
Serve hot with Makki di Roti, a dollop of butter, sliced onions,
and jaggery or buttermilk on the side.
Aloo Dum with a Mustard Twist
Bold, tangy, and bursting with mustard heat — a soulful potato curry best paired with steamed rice or soft luchis.
Ingredients
-
500g baby potatoes (or medium potatoes cut into halves)
-
2 tbsp mustard oil
-
Salt to taste
-
Water for boiling
For the Mustard Gravy
-
2 tbsp yellow mustard seeds (or mix yellow + black for more pungency)
-
3–4 green chilies
-
2 medium onions, finely chopped
-
2 tomatoes, finely chopped
-
1½ tsp ginger-garlic paste
-
½ tsp turmeric powder
-
1 tsp red chili powder
-
1 tsp coriander powder
-
½ tsp garam masala
-
1 tsp sugar (balances mustard sharpness)
-
Salt to taste
-
Fresh coriander leaves for garnish
Cooking Instructions
1. Parboil and Fry the Potatoes (10–12 min)
-
Boil the baby potatoes with a pinch of salt until just tender (not mushy).
-
Peel them and pat dry.
-
Heat mustard oil until slightly smoky, then shallow-fry the potatoes until golden brown.
-
Remove and keep aside.
2. Add Thickener (10 min)
-
Soak mustard seeds and green chilies in warm water for 10 minutes.
-
Grind into a smooth paste using minimal water.
-
(Tip: Add a teaspoon of soaked rice or a bit of yogurt to reduce bitterness.)
3. Prepare the Masala Base (10 min)
-
In the same pan, heat 1 tbsp mustard oil.
-
Add chopped onions and sauté till golden brown.
-
Add ginger-garlic paste, then stir in turmeric, chili powder, and coriander powder.
-
Add tomatoes and cook till the masala releases oil.
4. Add Mustard Paste and Simmer (10–15 min)
-
Stir in the mustard-chili paste and cook on low flame for 2–3 minutes.
-
Add the fried potatoes, salt, and a little warm water (½–1 cup).
-
Cover and simmer till potatoes absorb the gravy.
-
Add garam masala and sugar. Mix well.