Authentic Maithili Aaloo Dum with Warm Puri
Experience the rich and comforting flavors of Mithila with this spiced potato curry, slow-cooked in a tangy tomato-onion gravy and paired with golden, puffed puris for a delightful traditional feast.
55min
Total Time
4
Servings
Maithili
Cuisine
Recipe
1
Prick the boiled baby potatoes lightly with a fork and shallow fry them in mustard oil until golden brown; set aside.
2
In the same pan, heat the remaining mustard oil and add cumin seeds, letting them splutter.
3
Add the finely chopped onions and sauté until golden brown and translucent.
4
Stir in the ginger-garlic paste and cook for another minute until the raw aroma disappears.
5
Add turmeric powder, red chili powder, and coriander powder, splashing a little water to prevent the spices from burning.
6
Pour in the tomato puree and cook the masala until oil begins to separate from the edges.
7
Add the fried baby potatoes, salt, and enough water to create a semi-thick gravy; simmer on low heat for 10 minutes.
8
Sprinkle garam masala and fresh coriander leaves over the curry, then turn off the heat.
9
Prepare soft dough with whole wheat flour, roll out small circles, and deep fry in hot oil until they puff up into golden puris.
10
Serve the hot aaloo dum immediately alongside the freshly fried puris.
Ingredients
500 grams baby potatoes, boiled and peeled
2 large tomatoes, pureed
2 onions, finely chopped
1 tablespoon ginger-garlic paste
1 teaspoon cumin seeds
1 teaspoon turmeric powder
1.5 teaspoons red chili powder
1.5 teaspoons coriander powder
1/2 teaspoon garam masala
2 tablespoons mustard oil
Fresh coriander leaves for garnishing
Salt to taste
2 cups whole wheat flour for puris
Oil for deep frying puris
*This AI-generated recipe may contain inaccuracies.