Table of Contents
This rich warming dish with comforting potato and spices topped with a fiery chutney and range of crispy condiments is the perfect addition to a cold Darjeeling winter.
Darjeeling’s Special Aloo Mimi: A Unique Dish For Cold Hilly Winters
undefined
Darjeeling Aloo Mimi Recipe
This rich warming dish with comforting potato and spices topped with a fiery chutney and range of crispy condiments is the perfect addition to a cold Darjeeling winter.
Ingredients
4-5 medium potatoes, boiled until firm, 1-2 drops food colouring (orange or red), ½ tsp red chilli powder, ¼ tsp kalonji, ½ tsp mustard oil, Salt, to taste
Ingredients (For Serving)
5-6 green chillies Salt, to taste, Plain bhuja, Potato crisps, Fried corn, Fryums (optional), Wai Wai noodles (optional), Mimi/Chips (any flavour, optional)
Step 1
Boil the potatoes until they are cooked but still firm. Peel them, then cut into bite-sized pieces. Ensure they’re not overcooked, as they will cook further in the spices. Set aside to cool slightly for better texture retention in the dish.
Step 2
In a kadhai, heat the mustard oil until it begins to smoke lightly, then reduce the heat. Add kalonji seeds, allowing them to splutter and release their flavour into the oil. This step infuses the dish with a deep, nutty aroma essential to the recipe.
Step 3
Once the kalonji splutters, lower the heat further, add the red chilli powder, and stir. Keep the oil from getting too hot at this stage to avoid burning the spices. This step balances the spice intensity and maintains the colour of the chilli powder.
Step 4
Season with salt, then add the potatoes. Stir carefully to coat each piece in the spiced oil. This ensures that every piece of potato is evenly flavoured. Once fully mixed, pour in a small amount of water, then bring it to a gentle boil.
Step 5
Simmer the mixture for a few minutes, allowing the potatoes to absorb the spices and soften slightly. The flavours will intensify during this step. Once cooked to your preferred texture, remove from heat and set aside.
Step 6
Grind the green chillies to a smooth paste. This chutney adds heat and freshness to the dish. Once ground, season with salt and mix well to create a spicy yet balanced chutney. Adjust salt as needed to enhance the natural chilli flavour.
Step 7
Add salt and sugar to the strained tamarind pulp. Mix well, adjusting to taste for a sweet-sour balance that complements the spicy aloo. This chutney is optional but adds a lovely contrasting flavour.
Step 8
Crush the potato crisps, bhuja, and other preferred condiments over the aloo. This adds crunch and a range of textures. Serve hot, and enjoy the layered flavours and textures of Darjeeling Aloo.