Bhola's Alu Dom

 

Bhola's Alu Dum

A new item I haven't seen before at our Indian supermarket are packages of baby potatoes that are cooked, peeled and frozen. I've been dreaming of Bhola's alu dum we would gorge on in Darjeeling. Bhola had a food stall off the mall and his alu dum made a great after-school snack. They were delicious, bright red, piping hot, soft and spicy potatoes that made our eyes (and noses) water. 

I gathered all the red spices I could find in the spice cabinet but it needed a little something more so I added a teaspoon of sugar and 2 teaspoons of vinegar. With the help of a serrano chili, this alu dum came out tasting sweet, spicy and slightly sour. It will go well with hot steamed basmati rice or flat bread.

Tips

• Make sure to prick each baby potato all over so flavours can penetrate to the center of each potato.
• Onion paste will give more body to the gravy instead of minced onions. Cut an onion into four, blanch for 2 minutes and grind to a paste.

Nepali Alu Dum

Nepali Alu Dum

Ingredients:

1 lb. baby potatoes

1 Tbsp. chilli paste, or to taste

1 Tbsp. ginger paste

½ tsp. Kalonji/Kalo Jeera

½ tsp. turmeric powder

½ tsp. red chilli powder, or to taste
2 tsp. Kashmiri Mirch or paprika

1 large onion, chopped

Chopped cilantro (optional)

Directions:

1. Cut potatoes in half; boil for 15 minutes and drain, reserving water.
2. Heat oil in a pan and fry kalonji till the seeds sputter.
3. Add chopped onion and fry until onions turn translucent.  Do not brown the onions.
4. Stir in chilli paste, salt, turmeric, chilli powder & paprika and stir-fry for a minute on low flame.
5. Add ginger paste and some of the reserved water, bring to a boil and add potato.
6. Add more of the reserved water, depending on how much gravy is desired and cook until potatoes are fork-tender.
7. Garnish with cilantro, if desired, and serve.

Notes:

To cut back on the heat, I made my own chilli paste using 2 red peppers and 2 fresh red (Thai) chillies.  First deseed and quarter the red peppers.  Blanch in boiling water for 2 minutes and leave in hot water for 2 minutes.  Drain, remove the skin and puree along with the 2 fresh chillies.  I also substituted paprika for the chilli powder.

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