Aloo Konir Dom Recipe (Assamese Egg & Potato Curry)
Aloo Konir Dom, a classic Assamese curry, is a comforting dish combining tender potatoes and boiled eggs in a flavorful, spiced gravy. This hearty, rustic curry makes an ideal choice for lunch or dinner and pairs wonderfully with steamed rice, roti, or paratha. With its balanced blend of spices and textures, Aloo Konir Dom is a delightful addition to your culinary repertoire.
Ingredients for Aloo Konir Dom
| Ingredient | Quantity |
|---|---|
| Boiled Eggs | 4 whole eggs, peeled |
| Potatoes (Aloo) | 5 medium-sized, peeled & quartered |
| Onions | 2, chopped or ground |
| Ginger Garlic Paste | 2 tablespoons |
| Tomatoes | 2, ripe and chopped |
| Green Chilies | 3, slit |
| Salt | To taste |
| Sunflower Oil (preferably Mustard Oil) | 2 tablespoons |
| Fresh Coriander (Dhania) Leaves | ยฝ cup, chopped |
| Bay Leaves (Tej Patta) | 2 |
| Dry Red Chilies | 3 |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Cardamom Pods (Elaichi) | 2 |
| Cloves (Laung) | 4 |
| Cinnamon Stick (Dalchini) | 1-inch piece |
| Turmeric Powder (Haldi) | 2 teaspoons |
| Cumin Powder (Jeera) | 1 teaspoon |
| Coriander Powder (Dhania) | 1 tablespoon |
Preparation Time
15 minutes
Cooking Time
30 minutes
Total Time
45 minutes
Servings
4
Cuisine
Assamese
Course
Lunch
Diet
Eggetarian
Instructions for Aloo Konir Dom
-
Prepare the Potatoes and Eggs
Begin by placing the peeled boiled eggs and quartered potatoes in a bowl. Sprinkle the turmeric powder (1 teaspoon) and a pinch or two of salt over them. Coat both the eggs and potatoes evenly and set them aside for a few minutes. -
Fry the Potatoes and Eggs
Heat sunflower oil (or mustard oil for a more authentic flavor) in a wok or pan over high heat. Once the oil is hot, add the damped potatoes to the pan. Fry them until they turn golden brown, ensuring they are crisp on all sides.
Next, gently add the boiled eggs to the hot oil and fry them lightly until they are golden as well. Once both the potatoes and eggs are fried, transfer them to a plate and set aside. -
Prepare the Spices and Base Gravy
In the same pan, retain the oil and add the bay leaves along with all the whole spices: dry red chilies, cumin seeds, cardamom pods, cloves, and cinnamon stick. Wait for them to crackle and release their aromatic flavors.
Add the chopped onions and sautรฉ them in the spiced oil until they turn golden brown. -
Add Ginger-Garlic Paste and Green Chilies
Stir in the ginger-garlic paste and slit green chilies. Continue sautรฉing until the onions become deeply browned, and the ginger-garlic paste releases its fragrance. -
Cook the Tomatoes and Spice Mix
Add the chopped tomatoes, cumin powder, coriander powder, turmeric powder, and garam masala powder to the pan. Stir the mixture well, and cook the masala until the oil begins to separate from the mixture. If the masala sticks to the bottom, add a little water to loosen it up. -
Add the Potatoes and Water
Once the masala has cooked well and the oil is visible at the edges, add the fried potatoes back into the pan. Stir gently to coat the potatoes in the spice mixture, frying them for an additional 2 minutes. -
Simmer the Curry
Add water to the pan to achieve the desired consistency of the curry. Adjust the salt to taste and gently drop the fried boiled eggs into the curry. Allow the curry to come to a boil. Then, reduce the heat to a simmer, cover the pan, and cook until the potatoes become tender and soft, about 10-15 minutes. -
Final Touch and Serving
Once the curry is cooked, remove it from the heat. Garnish generously with freshly chopped coriander leaves. Serve the Aloo Konir Dom hot with steamed rice, whole wheat Lachha Paratha, Boondi Raita, and a side of fresh Kachumber Salad for a well-rounded and satisfying meal.
Serving Suggestions
Aloo Konir Dom pairs exceptionally well with a variety of accompaniments such as:
- Whole Wheat Lachha Paratha: Soft, flaky parathas that complement the curry’s flavors.
- Boondi Raita: A cooling yogurt-based side dish with crispy fried gram flour balls.
- Kachumber Salad: A fresh salad with cucumber, tomatoes, onions, and a hint of lemon for a zesty crunch.
Enjoy the wholesome, comforting goodness of this Assamese egg and potato curry for your lunch or dinner, and treat your taste buds to the warm, rich flavors of Northeast India!
