It's a very close dish to a Nepali's heart and every Nepali living away from home misses the "Piro Alu Dum"...Ohh!! Yum..
When i first came to Delhi, i didn't know how to even prepare tasty wai-wai hahah now beat that.
As i'm a Foodie and can not hog on to junk food i was compelled to learn how to cook.
To my surprise i enjoyed cooking obviously i failed miserably while preparing a lot of dishes but in the end i prevailed. However i experiment a lot with my ingredients and boy at times the outcome is beyond my expectation Good/Bad....
Alu Dum has a very simple preparation procedure but for it to taste like my mom's alu dum i had to get access to ingredients easily available here and without using a grinder...
So u boil medium sized potatoes in a pressure cooker first in low sim for about 5 minuts (until 1 whistles) then increase the flame and let it boil (2 whitles) . Remove it from the flame ,open the lid and stir the water in it ( *keeping them to cool in hot water will make it soggy ).
Now comes the main masala...
Alu Dum as we know, is suppose to be HOT /Spicy (but not red chilly power spicy ),
Smash 5-6 pieces of garlic cloves ( small ones) .
Put a pan in the flame and allow the pan to heat once it's hot add some Mustard oil in the hot pan.
After the oil is heated add some black sesame (kalo til) small tee spoon .
Prepare a paste of dallay paste with the garlic cloves and some water ( enough to make a thick paste) add some salt , turmeric powder ,red chilly power and stir the mixture well. If u want a thick gravy then add some corne-flower a spoon full will do the job.
Now add the mixture in the oil and stir it until it's colour changes to a beautiful goldenish red ...
Cut the boiled potatoes into cubes then put them slowly in the pan , stir it properly then place a lid to cover it. Let it cook for 10minuts .
Tada Here is ur Piro Alu dum...
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