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.

Ingredients

18-20 baby potatoes, peeled and boiled

1 large onion, minced

1 medium tomato, minced

1 green chili, sliced

1 tsp. garlic paste

4 Tbsp. vegetable oil

1/4 tsp. nigella/kalonji seeds

1/2 tsp. turmeric

1 tsp. Kashmiri chili powder/paprika

1 tsp. tandoori masala

1 tsp. sugar

2 tsp. vinegar

1 tsp. salt or to taste

Directions

1. Heat oil in a skillet and sputter nigella seeds and green chilies.
2. Add onions and fry until translucent.
3. Add tomatoes, garlic paste, turmeric, paprika and tandoori masala.
4. Stir-fry until oil resurfaces.
5. Add potatoes, sugar and salt to taste; toss to coat with oil, salt and spices.
6. Add a cup of simmering water, stir well and cover.
7. Reduce heat to low and simmer for 10 minutes until most of the water is absorbed.
8. Sprinkle vinegar over potatoes and toss.
9. Remove from heat and serve with steamed rice or chapatis.