Dum Aaloo
Translated from hindi, 'aaloo' is potatoes and 'dum' means to steam. In the olden days, the pan was sealed with dough so that the food cooked in it own steam. This also helped retain the flavour and the aroma of the spices. A Kashmiri speciality (Kashmir is in the north of India), the dish consists of baby potatoes in spicy creamy sauce. This curry works equally well with rice as it does with Indian bread. (Potatoes are usually the main course. But in India, they are more like a vegetable side dish!) I use turmeric in this recipe, which is a bright yellow spice. It is often confused with saffron because of the similarity in the colour both produce. Widely used as a spice in South Asian cooking, turmeric is also used as a holy paste in religious rituals. Called "Gurkmeja" in Swedish, you can find it in the spices section of supermarkets. Ingredients are... 10 baby potatoes, peeled Oil (sunflower oil or light olive oil) 1 teaspoon cumin seeds 1 inch fresh g