![](https://thehappyfoodie.co.uk/wp-content/uploads/2023/01/RukminiIyer_15-c-Emily-Marthick-Mindful-Chef-crop-871x1024.jpg)
Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Preview
Aloo Dum
![Rukmini Iyer’s Aloo Dum](https://thehappyfoodie.co.uk/wp-content/uploads/2023/01/ALOO_DUM_IE_MINI_359_adj-scaled-2.jpg)
Introduction
This is my mother’s recipe for the classic Bengali potato curry. It’s so simple to put together – you can use Jersey Royals when in season, otherwise use the smallest whole potatoes that you can find. Unusually for my standard ‘minimal fuss’ approach, I recommend the mindful task of peeling the potatoes after they’re boiled, which is how I was brought up to do them (eventually, and slightly mutinously, asking why we didn’t just use a potato peeler). But I’ve come to agree that shape-wise, the potatoes do look best when prepared this way, but you can definitely peel them before cooking if you’re in a hurry.
Ingredients
Jersey Royals or other small new potatoes | |
butter or ghee | |
onions, finely chopped | |
garlic, grated | |
cherry tomatoes, quartered | |
hot water | |
fresh coriander, to serve | |
Storecupboard: | |
oil | |
cinnamon scroll | |
green cardamom pods, bashed | |
cloves | |
bay leaves | |
ground turmeric | |
mild chilli powder | |
sea salt flakes, or to taste | |
sugar |
Preview
This recipe is a preview
Buy India Express for the full recipe, and more great recipes from Rukmini Iyer
From the book