Aloo Konir Dom Recipe (Assamese Egg & Potato Curry)
Aloo Konir Dom is Assamese Egg and Potato Curry which is amazingly flavourful and also a bit spicy. Typically eaten with plain steamed rice and is an integral part of the daily meal. Usually the curry is made medium spicy but when served during special occasions, the curry look fiery red and hot.
If you like this recipe, you can also try other Egg recipes such as
- 4 Whole Eggs , boiled and peeled
- 5 Potatoes (Aloo) , peeled & quartered
- 2 Onion , chopped or grounded
- 2 tablespoon Ginger Garlic Paste
- 2 Tomatoes , ripe, sliced
- 3 Green Chillies , slit
- Salt , Salt to taste
- 2 tablespoon Cooking oil , preferable Mustard oil (adjustable)
- 1/2 cup Coriander (Dhania) Leaves , chopped Spices
- 2 Bay leaf (tej patta)
- 3 Dry red chilli
- 1 teaspoon Cumin seeds (Jeera)
- 2 Cardamom (Elaichi) Pods/Seeds
- 4 Cloves (Laung)
- 1 inch Cinnamon Stick (Dalchini)
- 2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Cumin powder (Jeera)
- 1 tablespoon Coriander Powder (Dhania)
How to make Aloo Konir Dom Recipe (Assamese Egg & Potato Curry)
To begin making the Aloo Konir Dom recipe, take potato pieces and boiled eggs in a bowl, sprinkle around 1 teaspoon of turmeric and 1-2 pinch of salt and coat the potatoes and eggs. Keep aside.
Heat oil in a wok/ pan till smoking hot. Add damped potatoes and fry them till golden in colour.
Now add eggs in the oil and gently fry till golden. Transfer the potatoes and eggs in a plate and set aside.
In the remaining oil add bay leaf and all other whole spices along with dry red chilies.
Wait till they crackle, and then add chopped onions and saute them till golden in colour.
Add ginger garlic paste and slit green chilies and fry them with onion until brown in colour.
Now add in the chopped tomatoes along with cumin powder, coriander powder, turmeric powder and garam masala powder. Stir well and fry till oil starts leaving sides.
Add little water if you see the masala sticking for bottom.
Once the masala is fried nicely and the oil has oozed out from the sides, add fried potatoes and mix well.
Fry for another 2 mins and add water as per required consistency.
Adjust salt as needed and drop in the eggs in the curry.
Let the curry come to a boil, then simmer the flames and cover the lid. Let the curry cook till potatoes are tender and soft.
Remove from stove, and garnish with plenty of chopped coriander and serve hot with plain steamed rice.
Born and raised in a gastronomic family where cooking is most relied on approximation and eyeballing the ingredients or ratios and proportions for measurements. A physiotherapist by profession who came into blogging almost a year back with a motive to pen down my experience of learning and refining in the journey with food from home and the world beyond, from street food to the fine dining. I live with a motto in life that is 'Life is beautiful if you have good food around'