Aloo Dum: Inspired by the East Indian Recipe

This recipe features a modification of Bengali street-style aloo dum. It is sans onion and garlic and suits people with such preferences. This recipe takes 15 minutes to prepare, 15 minutes to cook, and serves 4 people. The main difference between this recipe and the conventional aloo dum is that tomato puree is replaced with tamarind water, and cashews are replaced with toor dal.

Health Benefits:

Tamarind is a natural cleanser, when used internally as well as externally. This recipe provides sufficient carbohydrates from potatoes and the limited amount of fats, due to minimal usage of oil. The spices, with the dominant spice being coriander seeds, are extremely mild. Kashmiri red chillies provide moderate heat, thereby making this version of aloo dum suitable for a person with a sensitive stomach.

Ingredients

baby potatoes—parboiled, peeled, and sliced into halves: 1/2 kg

cumin seeds: 1 tsp

bay leaf: 1

Lemon-sized ball of tamarind soaked in 1 ½ cups of warm water.

(for the aloo dum masala) + ¼ tbsp oil (for shallow frying potatoes): 2 tsp oil

Coriander seeds: 2 ½ tbsp

kashmiri red chilis: 3

black pepper: 1 tsp

cinnamon stick: A 3-inch

cloves: 2

toor dal: 2 tsp

salt to taste

Water—to grind spices to the consistency of dense batter

How To Make 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.