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Dinner with Rukmini

Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.

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Buy India Express for the full recipe, and more great recipes from Rukmini Iyer

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Aloo Dum

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.

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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

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This recipe is a preview

Buy India Express for the full recipe, and more great recipes from Rukmini Iyer

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From the book: India Express: Simple and Delicious Recipes for Every Day

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