Aloo Dum: Inspired by the East Indian Recipe

1. Heat oil in a pan over low flame.
2. Roast coriander seeds red chili, cinnamon stick, cloves, cardamom seeds and black pepper and set aside.

Note: Roast each spice separately because each spice has a different threshold of temperature.

1. Grind the spices coarsely, add a little water, and blend smooth till the spice mixture reaches the consistency of thick batter.

Incorporation of dum into potatoes:

1. Heat oil in a pan over medium flame
2. Splutter cumin seeds and a bay leaf
3. Add parboiled potatoes and stir for about 2 minutes
4. Mash soaked tamarind within the container to transfer its essence into water and strain.

Note: the tamarind solution should not be concentrated. What you look for is a silky solution with mild taste of tamarind.

1. Add tamarind water to the potatoes and let simmer for 2 minutes.
2. Incorporate masala paste, stir well and let simmer on low flame for a few minutes.
3. Remove the bay leaf, and pack aloo dum hot from the stove with rice and toasted breads in a smart and sleek Vaya Tyffyn and you’ll have two things to show off—your culinary brilliance and a stylish Vaya lunch box!

Trivia:

• At a time when potatoes were relatively new to France (Around the 18th century), a great deal of convincing was required before the people of France started considering potatoes safe for consumption!
• Europe was introduced to potatoes by Spaniards during the 1800s.