Authentic Kumaoni Aloo Dhekwani with Warm Madua Roti
A comforting mountain delicacy featuring tender potatoes simmered in a rich, spiced hemp and mustard seed paste. This traditional Himalayan dish offers a nutty, earthy flavor that pairs wonderfully with rustic finger millet flatbreads.
55min
Total Time
4
Servings
Uttarakhandi (Kumaoni)
Cuisine
Recipe
1
Grind the roasted hemp seeds, mustard seeds, garlic, and green chilies into a smooth paste using a little water.
2
Heat mustard oil in a heavy-bottomed iron pan until it smokes slightly, then reduce the heat.
3
Add cumin seeds and let them splutter in the fragrant oil.
4
Pour in the ground hemp and mustard paste, sautéing on medium-low heat until the raw aroma disappears and oil begins to separate.
5
Stir in the turmeric powder, coriander powder, and salt, mixing well with the paste.
6
Add the boiled baby potatoes to the pan, tossing gently to coat them thoroughly with the spiced mixture.
7
Pour in one cup of water, bring the curry to a gentle boil, then cover and simmer for 15 minutes until the gravy thickens.
8
Garnish with freshly chopped coriander leaves and serve piping hot alongside freshly made warm Madua rotis.
Ingredients
500g baby potatoes, boiled and peeled
3 tbsp roasted hemp seeds (bhang)
2 tbsp black mustard seeds
3 cloves garlic
2 green chilies
1 tsp cumin seeds
1/2 tsp turmeric powder
1 tsp coriander powder
2 tbsp mustard oil
Salt to taste
1 cup water
Fresh coriander leaves for garnish
4 warm Madua roti (finger millet flatbreads)
*This AI-generated recipe may contain inaccuracies.