Aloo Dum: Inspired by the East Indian Recipe
baby potatoes—parboiled, peeled, and sliced into halves
Lemon-sized ball of tamarind soaked in 1 ½ cups of warm water.
2 tsp oil
(for the aloo dum masala) + ¼ tbsp oil (for shallow frying potatoes)
2 ½ tbsp
kashmiri red chilis
salt to taste
Water—to grind spices to the consistency of dense batter
Preparation of dum masala:
- Heat oil in a pan over low flame.
- 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.
- 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:
- Heat oil in a pan over medium flame
- Splutter cumin seeds and a bay leaf
- Add parboiled potatoes and stir for about 2 minutes
- 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.
- Add tamarind water to the potatoes and let simmer for 2 minutes.
- Incorporate masala paste, stir well and let simmer on low flame for a few minutes.
- 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!
- 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.