Nepalese Potatoes – Aloo Dam
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
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
- Boil the potatoes almost cooked into jacket potatoes, peel off the skin and quarter the potatoes.
- Brew the tomatoes, peel off the peel and dice.
- 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.
- You can also eat bread or baguette.
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