-
Aloo Dum
very hot and spicy Ingredients
- Ingredients
- 500 grams - baby potatoes (or if you don't get them, really small potatoes), boiled and peeled
- 6 tbsp - sunflower oil + to grease the baking tray
- 1/4 tsp cumin seeds
- 4 bay leaves
- 2 tbsp - coriander powder
- 2 tbsp - tamarind pulp (adjust according to your taste)
- 2 tsp - salt (or according to taste)
- To be coarsely ground together using little water:
- 60 grams - garlic, peeled and chopped
- 6 pieces - whole red chillies
- 2-3 inches of ginger
- 1 tbsp - cumin seeds
- To garnish: rock salt, lemon juice according to taste and loads of finely chopped coriander leaves
Directions
- Preheat the oven to 200 degrees C. Grease the baking tray with a little oil. Place the potatoes and mix lightly so that the oil coats the potatoes.
- Place the tray in the center of the preheated oven and bake until slightly golden (alternately you can also fry the potatoes).
- Heat oil in a pan, add the cumin seeds, bay leaves and the coarsely ground paste. Be careful as the paste splutters a lot.
- Saute the paste on a medium heat for a couple of minutes. Add the coriander powder and salt and cook for another 10 minutes on low heat, stirring occasionally.
- Add the baked potatoes. Mix lightly, cover the bowl and let it cook for 10 mins, stirring occassionaly.
- Add the tamarind pulp. cover and let cook for another couple of minutes.
- Remove from the heat, but leave the pan covered. To enhance the taste and the flavours, prepare afew hours in advance (previous evening for today, or in the morning for the evening.
- Serve at room temperature, after garnishing with the rock salt, lemon juice and coriander leaves (garnish just before eating!).
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