Aloo Dum Sikkimese Style
Baby potatoes simmered in a tangy, sesame-mustard laced gravy, a beloved street snack sold across Gangtok's markets.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 220 kcal
Equipment
- •Kadai
Nutrition
Per serving, approximate
- Calories
- 220 kcal
- fat
- 10 g
- carbs
- 30 g
- fibre
- 4 g
- protein
- 5 g
- calories
- 220 kcal
Instructions
- 1
Prick the boiled baby potatoes lightly with a fork. This helps them absorb the gravy.
- 2
Grind roasted sesame seeds, dried red chilli, garlic, ginger and a little water into a smooth paste.
- 3
Heat mustard oil in a kadai (deep pan). Add cumin seeds and let them sizzle.
- 4
Add the ground sesame-chilli paste. Cook for 3–4 minutes, stirring often.
- 5
Add chopped tomatoes and turmeric. Cook until the raw smell disappears and oil separates slightly.
- 6
Add the potatoes. Mix well to coat them in the masala (spice blend).
- 7
Pour in enough water to make a medium-thick gravy. Bring it to a simmer.
- 8
Cook for 10 minutes, stirring occasionally. Stop when the gravy thickens and clings to the potatoes.
- 9
Season with salt and garnish with coriander. Serve hot.
Chef's tips
Prick the potatoes so the tangy gravy sinks in for fuller flavour in every bite.
Ingredient substitutions
- baby potatoes → quartered regular potatoes if baby potatoes are unavailable
Storage
Refrigerate for up to 2 days.
Reheating
Reheat on the stovetop with a splash of water.
Common mistakes to avoid
- •Skipping the sesame roasting, which loses the dish's signature nutty depth.
Serving suggestions
Cooked Aloo Dum Sikkimese Style?
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