Embark on a culinary journey to the mystical kingdom of Bhutan with our flavorful and aromatic recipe for Bhutan Dum Aloo. Nestled in the heart of the Eastern Himalayas, Bhutan is renowned for its breathtaking landscapes and rich cultural heritage. The cuisine of Bhutan reflects the country's unique identity, blending traditional flavors with a hint of spiciness that tingles the taste buds.

Bhutan Dum Aloo is a delectable potato dish that captures the essence of Bhutanese cooking. The dish is known for its harmonious blend of aromatic spices, fiery chilies, and the creamy texture of potatoes, creating a symphony of flavors that is sure to transport you to the enchanting hills of Bhutan. Join us in unraveling the secrets of this culinary masterpiece as we guide you through the steps to recreate the magic of Bhutan Dum Aloo in your own kitchen. Get ready to savor the warmth and spice of Bhutan with each delightful bite!

Ingredients:

• 500g baby potatoes, parboiled
• 2 large onions, finely chopped
• 3 tomatoes, pureed
• 1/2 cup yogurt
• 2 tablespoons ginger-garlic paste
• 2 green chilies, finely chopped
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon garam masala
• Salt to taste
• 2 tablespoons vegetable oil
• Fresh coriander leaves for garnish

Instructions:

Parboil Potatoes: Boil the baby potatoes until they are partially cooked. Peel the potatoes and prick them with a fork.

Sauté Potatoes: Heat oil in a pan, add the parboiled potatoes, and sauté until they turn golden brown. Remove the potatoes and set them aside.

Temper Spices: In the same pan, add cumin seeds. Once they splutter, add chopped onions and green chilies. Sauté until the onions become golden brown.

Add Ginger-Garlic Paste: Add ginger-garlic paste and cook for a couple of minutes until the raw smell disappears.

Spice it Up: Add coriander powder, turmeric powder, red chili powder, and salt. Mix well and cook for a few minutes.

Tomato Puree: Pour in the tomato puree and cook until the oil separates from the masala.

Yogurt Mixture: In a bowl, whisk the yogurt and add it to the tomato-onion mixture. Stir continuously to avoid curdling.

Add Potatoes: Gently add the sautéed potatoes to the curry. Mix them well, ensuring the potatoes are coated with the rich masala.

Simmer: Cover the pan and let the potatoes simmer in the flavorful gravy on low heat. Allow it to cook for about 15-20 minutes until the potatoes absorb the spices.

Garam Masala: Sprinkle garam masala over the dish and give it a final stir.

Garnish and Serve: Garnish with fresh coriander leaves and serve Bhutan Dum Aloo hot with rice or Indian bread of your choice.

Enjoy the bold and spicy flavors of Bhutan Dum Aloo, a dish that encapsulates the essence of Bhutanese cuisine!

Nutritional Values

It's challenging to provide precise nutritional values without specific brands or exact quantities, but here's a general overview of the nutritional content for each ingredient:

Baby Potatoes (500g, parboiled):

• Calories: 375 kcal
• Carbohydrates: 85g
• Protein: 9g
• Fat: 0.4g
• Fiber: 8g

benefits:

• Rich in complex carbohydrates for energy.
• Good source of dietary fiber, supporting digestion.

Onions (2 large, finely chopped):

• Calories: 94 kcal
• Carbohydrates: 22g
• Protein: 3g
• Fat: 0.2g
• Fiber: 4g

benefits:

• Provide antioxidants and anti-inflammatory properties.
• Contain vitamins and minerals, including vitamin C and potassium.

Tomatoes (3, pureed):

• Calories: 69 kcal
• Carbohydrates: 15g
• Protein: 3g
• Fat: 1g
• Fiber: 4g

benefits:

• High in antioxidants, particularly lycopene.
• Good source of vitamins A, C, and potassium.

Yogurt (1/2 cup):

• Calories: 60 kcal
• Carbohydrates: 4g
• Protein: 3g
• Fat: 3g

benefits:

• Excellent source of probiotics, promoting gut health.
• Rich in calcium, supporting bone health.

Ginger-Garlic Paste (2 tablespoons):

• Calories: 30 kcal
• Carbohydrates: 7g
• Protein: 1g
• Fat: 0g
• Fiber: 1g

benefits:

• Anti-inflammatory properties, aiding in digestion.
• Contains antioxidants and may boost the immune system.

Green Chilies (2, finely chopped):

• Calories: 10 kcal
• Carbohydrates: 2g
• Protein: 0g
• Fat: 0g
• Fiber: 1g

benefits:

• Contains capsaicin, which may boost metabolism.
• Source of vitamin C and antioxidants.

Cumin Seeds (1 teaspoon):

• Calories: 8 kcal
• Carbohydrates: 1g
• Protein: 0g
• Fat: 1g
• Fiber: 0g

benefits:

• Aids in digestion and may improve blood sugar control.
• Contains antioxidants and may have anti-inflammatory effects.

Coriander Powder (1 teaspoon):

• Calories: 5 kcal
• Carbohydrates: 1g
• Protein: 0g
• Fat: 0g
• Fiber: 1g

benefits:

• Rich in dietary fiber, aiding in digestion.
• Contains antioxidants and has potential anti-inflammatory properties.

Turmeric Powder (1/2 teaspoon):

• Calories: 4 kcal
• Carbohydrates: 1g
• Protein: 0g
• Fat: 0g
• Fiber: 0g

benefits:

• Well-known for its anti-inflammatory and antioxidant properties.
• May contribute to heart health and support the immune system.

Red Chili Powder (1 teaspoon):

• Calories: 6 kcal
• Carbohydrates: 1g
• Protein: 0g
• Fat: 0g
• Fiber: 0g

benefits:

• Contains capsaicin, which may have metabolism-boosting effects.
• Can contribute to a sense of satiety.

Garam Masala (1 teaspoon):

• Calories: 6 kcal
• Carbohydrates: 1g
• Protein: 0g
• Fat: 0g
• Fiber: 0g

benefits:

• May have antioxidant and anti-inflammatory effects.
• Adds a flavorful blend of spices, enhancing taste.

Salt (to taste):

• Nutritional values can vary based on the type and quantity used.

benefits:

• Essential for maintaining electrolyte balance in the body.
• Enhances the overall flavor of the dish.

Vegetable Oil (2 tablespoons):

• Calories: 240 kcal
• Carbohydrates: 0g
• Protein: 0g
• Fat: 28g

benefits:

• Provides essential fatty acids.
• Enhances the texture and flavor of the dish.

Fresh Coriander Leaves (for garnish):

• Calories: 1 kcal
• Carbohydrates: 0g
• Protein: 0g
• Fat: 0g
• Fiber: 0g

benefits:

• Rich in vitamins A, C, and K.
• Adds freshness and visual appeal to the dish.

Please note that these values are approximate and can vary based on factors such as the specific brands and preparation methods used.