Boiled Potatoes, Aluminum / Alo Dam

Prepare cumin seeds, garlic, ginger and turmeric with salt in a mortar to a paste.

Cook the potato until almost done, peel it and prick it with a fork. Heat butter fat in a saucepan, add cardamom seeds and bay leaves and sauté for 1 to 2 min until soft. Stir in tomatoes and peas and sauté for another five min until soft. Stir in peas and roast until they turn color. Add yogurt on top and sprinkle with chili seasoning, cook for another four to five minutes. Transfer to a suitable bowl, garnish with garam masala and chopped coriander greens, serve hot with bread or long grain rice.

Tip: Use creamy natural yogurt for an even finer result!

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