Last night's dinner, courtesy of a request weeks ago from
badjak and
Morning Glory. (Excuse the delay!)
Dum Aloo (Potatoes with yoghurt and spices)
This dish is very popular in Northern India, especially in Kashmir. I've made this many times and have to admit that it is luscious.
This time, I made it with medium sized potatoes, but previously I have made it with small Andean potatoes ( think: new potatoes, which would work a treat) . You can also make it with quartered potatoes, which would cut down the frying time by at least half. The most important thing here is to prick the potatoes all over until they become almost spongy. This ensures that they absorb all the spicy goodness from the sauce.
Curiously, no onions and no garlic, which are often slavishly associated with Indian cuisine. When you taste this dish, you'll realise that onions and garlic are absolutely unnecessary.
I cut back on the chile powder because I only had strong chile powder (about 3 times more potent than cayenne). If you use a mild-ish chile, like Kashmiri, you could happily up the amount - although the original asked for 2 TBSPS.
I also increased the amount of yoghurt, because I like this dish to be creamy. One problem with the yoghurt, however, is that it will curdle. As I mentioned, I've made it many times and it's probably curdled every single time. Doesn't matter because it's still delicious.
A quicker way to make this dish is to peel small potatoes, prick them all over until spongy, then deep fry them until golden brown. Do they work in an air fryer? No idea and have no interest in finding out, but anyone who wants to try - be my guest.
) along with some sauerkraut. MrsT wanted kraut. For her breakfast. 
