Nepalese Potatoes – Aloo Dam

Summary

Ingredients

• 500 g potato (s), small
• 2 tablespoon ghee
• 100 g onion (s), finely diced
• 100 g peas, frozen
• 2 medium tomato (s)
• 1 clove garlic, finely chopped
• 1 tablespoon ginger, freshly grated
• 0.5 teaspoon ½ cumin powder
• 0.5 teaspoon ½ chili powder
• 0.25 teaspoon ¼ turmeric
• 0.25 teaspoon ¼ salt
• 0.5 teaspoon ½ cardamom powder
• 2 bay leaves
• 200 g natural yourt
• 0.25 teaspoon ¼ garam masala
• 2 tablespoon coriander leaves, chopped, or parsley

Print Recipe Pin Recipe

Instructions

1. Boil the potatoes almost cooked into jacket potatoes, peel off the skin and quarter the potatoes.
2. Brew the tomatoes, peel off the peel and dice.
3. Fry the onion cubes in the ghee, add the garlic, ginger, cardamom, turmeric, cumin, chilli, bay leaf and salt and sauté briefly. Add tomatoes, peas and yoghurt and simmer for 5 minutes. Stir in the potatoes and finish cooking. Season again to taste. Arrange on plates, sprinkle with garam masala and coriander greens.
4. You can also eat bread or baguette.