71
EASTERN INDIAN RECIPES
Aloor Dum
(Spicy Potatoes – bengal Style)
Yield: 9 cups
Serves 8
Pressure Cooking Time 1 minute
1 medium (100 g)
onion
1 x 1.5 cm piece (5 g)
fresh ginger
4
cloves
3 x 2.5 cm sticks
cinnamon
2 cups / 480 ml
water
1.5 kg, very small
potatoes
unpeeled
(3 to 4 cm diameter)
1
3
/
4
tsp / 8.8 ml
turmeric
2 cups / 480 ml
mustard oil
2
bay leaves
1 tsp / 5 ml
cumin seeds
1 medium (100 g)
onion
chopped
1 large (150 g)
tomato
chopped
1
1
/
2
tsp / 7.5 ml
red chilli powder
2
1
/
2
tsp / 12.5 ml
cumin powder
1
1
/
2
tsp / 7.5 ml
coriander powder
1 tbsp / 15 ml
salt
1 tsp / 5 ml
sugar
2 tbsp / 30 ml
ghee
1.
Grind together onion and ginger into a paste.
2.
Separately grind together cloves and cinnamon into a powder.
3.
Pour 1 cup/240 ml water in cooker. Add potatoes.
4.
Close cooker. Bring to full pressure on high heat. Reduce heat
and cook 1 minute.
5.
Remove cooker from heat. Release pressure with slight lifting
of vent weight.
6.
Open cooker. Remove potatoes. Peel. Sprinkle
3
/
4
tsp/3.8 ml
turmeric on potatoes. Mix.
7.
Group potatoes into 3 batches. Heat oil in a deep-fry pan on high
heat about 5 minutes. Fry each batch till light brown and remove.
Allow pan to cool about 5 minutes.
Remove
1
/
4
cup/60 ml oil with
a ladle. Strain. Put the strained oil in a large pan.
8.
Place pan with oil on high heat. Heat about 2 minutes. Add bay
leaves and cumin seeds. Stir a few seconds. Add chopped onion and
stir fry till golden brown (see page 80,
Frying onions
). Add ground
paste. Stir fry about 2 minutes.
