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Aloo Dum (Spiced Potatoes)

Ingredients

• approx 1 1/2 pounds potatoes, chopped
• water for boiling
• 1/2 tsp turmeric powder
• 2 cloves garlic, minced
• 1 tbsp fresh grated ginger
• 1 tsp cumin seeds
• 2 tsp coriander seeds
• 1/2 tsp ground cloves
• 1 inch cinnamon stick
• 3 tbsp olive oil
• 3 onions, diced
• 1/2 cup tomato sauce
• 1/2 tsp salt
• 1/2 tsp chili powder
• 1/3 cup cashew pieces
• 2 tbsp chopped fresh cilantro

Preparation

In a large pot, cover the potatoes with water and boil just until barely tender. Remove from water and peel if desired. In a large skillet, lightly toast all of the spices over low heat for just a minute or two, then add the oil and onions, and cook for another five to seven minutes over low heat. Add the tomato sauce, salt and chili powder, and cook on low for another five to seven minutes. Gently stir in the cashews pieces and the potatoes. Cover, bring to a slow simmer, and allow to cook for at least ten minutes, adding a bit more liquid if needed.

Vegetarian Recipe Spot

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Spicy Potatoes with Chilies

Ingredients

• 3 tbsp flour
• 1/2 tsp salt
• water
• 2 potatoes, chopped
• oil for frying
• 5 green chilies, chopped
• 3 cloves garlic, minced
• 2 tsp soy sauce
• 1 tbsp chili sauce or hot sauce
• 3 tbsp tomato paste
• 1/2 tsp sugar
• dash salt and pepper, to taste
• 2 tbsp chopped fresh cilantro
• 3 green onions, chopped

Preparation

Combine the flour, 1/2 tsp salt and a bit of water in a bowl, adding just enough water to make a pancake-like batter. Coat each potato piece with the batter and deep-fry in oil until golden brown. In a separate skillet, heat the chilies, garlic soy sauce, chili sauce and tomato paste in a bit of oil, stirring well. Add the sugar, salt and pepper and the potatoes, and stir well to coat the potatoes with spices. Remove from heat and garnish with cilantro and onions.