Aloo dum Bengali

Method

1. 1 Boil whole small potatoes for 15 minutes, then peel them and poke a few holes with a skewer.
2. 2 Fry the potatoes in mustard oil for 6 minutes until the outside is golden brown and slightly pitted.
3. 3 Poking holes in the potatoes before frying allows the sauce to penetrate the potato; if the potatoes are left with their skins intact and smooth, the sauce will only stick to the outside.
4. 4 Sauté pang phoron and hing in oil for 40 seconds, then add grated ginger and tomatoes and cook for 8 minutes.
5. 5 Lower the heat and mix in the yogurt spoonful by spoonful; adding yogurt over high heat will cause it to curdle into crumbs.
6. 6 Let the potatoes sit in the pot for 15 minutes with a little water, then sprinkle with garam masala and green chilies.

With an appliance

• Air fryer 50 min

  Replace step 2: spray mustard oil on the potatoes and fry at 200 degrees for 12 minutes, flipping at the 6th minute; step 6 still involves blanching the potatoes in yogurt sauce for 15 minutes.