Aloo Dum is a family favorite in our house, but this classic Kashmiri dish has always felt unbalanced to me, especially when eating this starchy dish with rice, chapati, naan, or puri.
Shaking Things Up π¨βπ¬
Β Β Β This extreme starchiness led me to add protein to this dish in the form of tempeh, and because this is a fried dish, it's nice to have a raw fresh vegetable to enjoy it with. We happen to find an avocado at an affordable price for the first time in a year, so I decided to pair it with this aloo dum.
πΆοΈ Aloo Dum Ingredients π₯
FOR FRYING
- potatoes - 6 or 7 (small to medium-sized)
- tempeh - 1 block (about 250g)
FOR GRAVY
fresh coconut - Β½ cup
roasted sesame seeds - 2 tbsp
fresh chili - 1 piece
ginger - thumb-sized piece
coriander powder - 2 tbsp
paprika - 1 tsp
turmeric powder - 1 tsp
fennel seed powder - 2 tbsp
cumin seeds - 2 tsp
besan (gram flour) - 2 tbsp
dried chilies - 6 pieces
salt - 1Β½ to 2 tsp
garam masala - 1 tsp
FOR GARNISH/SERVING
- fresh avocado
- chopped fresh coriander
- sliced fresh chilies
LET"S GET COOKIN' π₯
STEP 1
Β Β Β Peel the potatoes and cut them into large pieces, then begin deep-frying in small batches until browned. Slice the tempeh and deep-fry until until browned. Reserve the tempeh and potatoes for later use.
STEP 2
Β Β Β Grind the coconut, sesame seeds, half of the fresh chili, and ginger into a fine paste, then transfer to a small bowl. Now add the coriander powder, paprika, turmeric powder, fennel seed powder, and salt, and mix with a spoon, set aside.
STEP 3
Β Β Β Heat a few tablespoons of oil in a pan, and then begin frying the cumin seeds (with a pinch of hing if you like), dried chilies, and besan.
STEP 4
Β Β Β Add the spice paste, reduce heat and saute about 2 minutes while stirring frequently. When the spice paste is fragrant, add 2 to 3 cups of water, then increase heat a bit and bring to a simmer.
Β Β Β Add the potatoes and tempeh and simmer for 6 to 8 minutes, or until sauce begins to thicken a bit. Add more or water to your liking as it's cooking, then turn off the heat, add garam masala, and stir a bit.
TIME TO EAT
Β Β Β The avocado is totally unnecessary, but I like to slice it and serve it with this dish. A little bit of rice, avocado, and spicy potato in one bit is the choicest way to enjoy this dish.
Β Β Β I also enjoy serving aloo dum with some fresh coriander and slice green chilies, but your garnish is up to you. This dish is also very nice with raw sliced red onions, if you have to have some laying around.
Β Β Β If you have aloo dum eating partners willing to get a little silly and spicy, I highly recommend sharing it with them.
Β Β Β Don't forget to check out Hive's newest and most fun cooking challenge. This week's featured ingredients are cabbage, corn, asparagus, watermelon, almonds, lemons, and limes.
π THANKS FOR READING π
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The food looks great and probably burns a lot. We love spicy food at home. Thanks for the recipe π
Hey, thanks for the tip. It is spicy, but not as bad as it appears in this recipe. If you replace the paprika with chili powder, you can go straight to the moon!! !ENGAGE 10
caroline riper i had last year in the greenhouse and it was a fire. I didn't eat a single whole pepper
ENGAGEtoday.Alu dom goes well puri, paratha and rice. But I preferred every curry with rice. This looks so delicious π
We like this either way, but when the masala is a bit dry, it's very nice with bread. I think tempeh is so delicious added to this dish. !ENGAGE 10
ENGAGEtoday.I feel like a broken record when I stop by, but darn that looks delicious! I don't think I ever get tired of what you and @sreypov are cooking up over there. Such rich flavors, and you know I'll never turn down tempeh and potatoes. Avocado is welcome on my plate with any meal. Gosh it's only 9:30 and I already want lunch...
This is a dish I've made many versions of through the years. Aloo Dum is delicious, but it is so starchy to be eating with bread or rice so I always add enough vegetables and protein in form or another to balance things out. Thanks for the culinary compliments chef. !ENGAGE 30
ENGAGEtoday.Love all of them, except the tempeh. Still lockdown, otherwise tomorrow morning will be visiting the restaurant for a set of appam.
Tempeh is certainly not for everyone. I know many people that are turned off by the smell alone. I love appam, do share the set with us if you get the chance. !ENGAGE 15
ENGAGEtoday.Yum yum aloo dum. I wish I could be on that floor with the silly one and the gang. There is so much to learn of exotic foods. Thanks for the recipe.
One day I think it will happen, likely in more northern latitudes if it is to be. We miss Cambodia so much it's hard to imagine living in the USA for a number of years to get the passports. We might be abroad 5 years or more, and I fear the kids will start to lose their identity, and I really don't want to raise them with western values. If we find ourselves in the USA, a trip to Canada would be fun as I've never been, only turned away at the land border twice. !ENGAGE 15
ENGAGEtoday.wow interesting kitchen recipe and looks so delicious ,, but I can not cook and seems to learn in terms of cooking ..
Thank you for the kind words. I love mixing Indian and Indonesian flavors together for what I call Indian-esian food. Tempeh makes nearly every dish better in my opinion. !ENGAGE 10
ENGAGEtoday.I am very delicate when it comes to spiciness, so what happens, haha, if I do, I don't put anything spicy on it, the spicy beats me, hahaha
I imagine Monkey B and Srey-Yuu will be willing to drink some water to pass the effect of the Spicy hahaha
you give them a greeting
from my part ,
We are a family quite fond of spicy foods, although our daughters aren't yet into eating big pieces of fresh chilies just yet. As long as they can't see the chilies though, they can eat foods just as spicy as Pov and I. !ENGAGE 25
ENGAGEtoday.Wow, so many flavors, itβs hard to get all those spices here in Chile but Iβm going to try to do so because that just sounds and looks delicious π
Improvisation is key, we can't find black mustard seeds here in Suriname, something that was once important in our cuisine, but we've learned to cook without it. !ENGAGE 15
ENGAGEtoday.I can smell all the aroma through the screen π€€
This dish is certainly full of smells, and it slowly creeps into every room of the house while cooking. !ENGAGE 5
ENGAGEtoday.Yeah man days a lot of starch, donβt even need the rice with that but since yβall ainβt meat eaters the rice will suffice.
The original dish lacks in protein, so I tried to remedy it with tempeh, and to overcome all that heavy fried stuff, the avocado is a nice counterpart. Bless up! !ENGAGE 10
ENGAGEtoday.Another awesome dish that restaurant is waiting to be opened by you guys π
We hope that dream is manifested one day again. We really miss our restaurant and meeting customers from all over the world. !ENGAGE 10
Keep the dream alive it will happen with determination π
ENGAGEtoday.Try with it Dahi Bara once - kids will ask daily.
I've never had the chance to try dahi bara because we are fully vegan, but I heard it's delicious. Bara is a common snack in Suriname, but I don't like the local preparation style, it comes out very oily. Thanks for stopping by. !ENGAGE 5
Well, we press it with tissue papers, to take out all the oil π - You may just use plain water to moist and then use.
I think the local restaurants here don't even bother with that. Sometimes if you want something done right, you just gotta make it yourself at home for the best results.
We eat outside foods very rarely - most are prepared at home π
ENGAGEtoday.Where did you learn the recipe? :)
I can't be sure because I've been cooking this dish for years. I always alter recipes with time and based on what ingredients are cheap, fresh, and available. Thanks for stopping by. !ENGAGE 5
Actually this is an Asian dish that is why I asked.
Thanks
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Ohhhhhhhhh yum!!! I wish I had this right now! It's lunch time here and I have to make something! Would be nice to just grab this delicious meal off the screen πππ
His nose led you to the aloo dum? !ENGAGE 10
ENGAGEtoday.