Nepali Dum Aloo with Chidra (Dry Fish) Home Made Easy Recipe
Nepali Dum Aloo is a spicy and delicious recipes that holds a special place in Nepali cuisine. It is a comfort food enjoyed across households and is often served with naan, roti, or rice. The addition of small dry fish (Chidra or Sidhra Macha) enhances the dish with a deep traditional flavor, making it even more irresistible.
 |
| Nepali Dum Aloo with dry fish |
Ingredients for Dum Aloo:
- Boiled potatoes – 4 medium-sized, peeled and cubed
- Mustard oil – 3 tablespoons
- Fenugreek seeds – ½ teaspoon
- Onion – 1 large, finely chopped
- Garlic - 1/2 large, finely chopped
- Turmeric powder – ½ teaspoon
- Green chilli – 2, finely chopped
- Anchovies or Sidhra Macha (Brunei fish) – ½ cup
- Vegetable masala – 1 teaspoon
- Cumin powder (Jira) – 1 teaspoon
- Coriander powder (Dhaniya) – 1 teaspoon
- Salt – to taste
- Tomato – 2 medium, finely chopped
- Lemon juice – 1 tablespoon
- Fresh coriander leaves – 2 tablespoons, chopped
Frying dry fishes
Step-by-Step Instructions
Step 1:
- Prepare the Ingredients Boil the potatoes until they are soft but firm. Peel and cut them into cubes.
- Rinse the dry fish (Chidra or Sidhra Macha) to remove excess salt and impurities.
Step 2:
- Add fenugreek seeds and let them splutter.
- Fry the Dry Fish Heat 1 tablespoon of oil in a pan.
- Add the dry fish and fry until crispy and aromatic. Set aside.
Step 3:
- Cook the Base Masala In the same pan, add 2 tablespoons of oil and heat over medium flame.
- Add chopped onions / garlic and fry until golden brown.
- Stir in turmeric powder and green chillies, cooking for a minute.
- Add chopped tomatoes and cook until soft and mushy.
Step 4:
- Add Spices and Potatoes In a small bowl, mix vegetable masala, cumin powder, coriander powder, and salt with a little water to create a smooth spice paste.
- Pour the spice mixture into the pan and stir well until the aroma of spices fills the air.
- Add boiled potatoes and coat them thoroughly with the masala.
- Cover and cook for 5 minutes, stirring occasionally.
Step 5:
- Incorporate the Dry Fish Add the fried dry fish to the pan and mix well.
- Pour in ½ cup water (optional, if you prefer a slight curry texture).
- Cover and let it simmer for 10 minutes to allow the flavours to blend.
 |
| Boiled potatoes |
Step 6:
- Final Touches Sprinkle lemon juice for a tangy kick.
- Garnish with fresh coriander leaves.
Step 7:
- Serve Turn off the heat and let the dish rest for a few minutes.
- Serve hot with naan, roti, or steamed rice.
Nepali Dum Aloo with Chidra is a beloved dish from the Himalayan region, featuring spicy potato curry infused with garlic and paired with soft, flattened rice. It’s a rustic, soul-warming meal perfect for special occasions or everyday comfort."
How to cook Nepali Dum Aloo with Chidra - Special?
✅ Perfect for Every Occasion – Whether it’s a family meal or a festive gathering, this dish is always a hit.✅ Customisation – Add peas or sesame seeds for extra texture and nutrition.
✅ Pairs Well with Indian & Nepali Staples – Enjoy it with roti, naan, or rice for a complete meal.
"Savor Nepali Dum Aloo with Chidra—a spicy, garlicky potato curry paired with beaten rice. A comforting, festive dish from the hills of Nepal."
Most visited
Traditional Makki Ki Roti (Corn Bread)Recipe
Makki Ki Roti (Corn Bread) Makki Ki Roti , a cherished staple from Punjab, India is a hearty, rustic flat bread made with corn flour. It pairs beautifully with Sarson Ka Saag , Baingan Bharta , and a dollop of fresh butter. Let’s dive into the traditional preparation method for soft, flavourful Makki Ki Roti! “Makki ki Roti is an authentic Punjabi flatbread made from cornmeal . It’s gluten-free , traditionally served with sarson da saag, and best enjoyed hot with a dollop of ghee .” Makke ki roti (corn bread) Ingredients: Makki Ka Atta ( Corn Flour ) – 2 cups Water 2 cups Kneading Corn Dough Step-by-Step Instructions: 1️⃣ Kneading the Dough Shaping Roti In a large bowl, add Makki Ka Atta ( corn flour) and gradually add warm water. Using your fingers, knead gently until a soft, pliable dough forms. Makka flour is gluten-free, so the dough won’t be as elastic as wheat dough—kneading lightly is key! If the dough feels dry, sprinkle a few drops of water and knead again. 2️⃣ S...
Chana Masala Authentic chickpea recipe
Chana Masala Authentic chickpea recipe— Chickpeas simmered in a spiced onion-tomato gravy with garlic, ginger, and warm Indian spices. A hearty vegan curry classic." Chana Masala Chana Masala is one of the most beloved easy cooking recipe in Indian cuisine—a rich, aromatic chickpea curry infused with traditional spices and deep flavors. Whether you're preparing a cozy meal at home or impressing guests, this recipe ensures that the chickpeas soak up all the deliciousness of the masala while maintaining their tender texture . Ingredients Of Chana Masala: For the Chickpeas: 1 cup dried chickpeas (or 2 cups canned chickpeas, rinsed and drained) For the Masala Base: 2 medium onions, finely chopped 3 medium tomatoes, pureed 2 green chilies, slit lengthwise 1 tbsp ginger-garlic paste 2 tbsp oil or ghee 1 tsp cumin seeds 1 tsp turmeric powder 1 tsp red chili powder 1 tsp coriander powder 1 tsp garam masala 1 tsp amchur (dry mango powder) or lemon juice Salt to taste Fresh coriander l...
Masala Dosa A South Indian Classic Recipe
Masala Dosa- A South Indian Classic Recipe Set of favorite Masala Dosa Is Masala Dosa the world's best pancake ? This is a deliciously crisp and golden-brown South Indian easy recipe, Every one loved for its irresistible crunch and mouth-watering filling. S erved hot alongside traditional coconut chutney and very demanding sambar, this dish is more than just a meal—it's a sensory experience. The contrast of crispy dosa, creamy chutney, and hearty sambar creates a harmonious balance of taste and texture. Not only a comfort food aroma, but it’s also nutritious and naturally gluten-free. The fermentation process enhances its probiotic content, supporting digestion while deepening its signature taste. Whether enjoyed for breakfast or as a satisfying meal remains a timeless treasure in Indian cuisine. Main Ingredients : Rice (regular or parboiled) – Forms the base of the batter. Urad Dal (black gram lentils) – Adds texture and helps fermentation. Fenugreek Seeds – Enhances flavo...
Nepali Sisnu ko Tarkari (Stinging Nettle Curry)
"Cook traditional Nepali Sisnu ko Tarkari —nutritious stinging nettle curry with garlic, spices, and ghee. A rustic, healing dish from the Himalayan foothills." Sisnu ko Tarkari A traditional recipe-S isnu, or stinging nettle, is a highly nutritious green that has been an integral part of Nepalese cuisine for generations. Packed with vitamins, minerals, and medicinal properties, this earthy dish offers a unique flavor while providing a powerhouse of health benefits. Though raw nettle can cause skin irritation, cooking neutralizes its sting, allowing you to enjoy its wholesome goodness . Main Ingredients Nepali Sisnu ko Tarkari: 2 cups fresh Sisnu (stinging nettle leaves) – washed carefully 2 tbsp mustard oil – enhances the authentic flavour 2 spoon of corn floor Sisnu Leaves/ Stinging Nettle leaves 1 tsp cumin seeds – aromatic base 1 onion, finely chopped – adds depth 2 garlic cloves, minced – rich flavour profile 1-inch piece ginger, grated – enhances warmth 1 tom...
Comments
Post a Comment