Alur Dom - Slow Cooked Baby Potatoes

Boil the baby potatoes in salted water until tender. Drain and peel them immediately, then prick each potato with a toothpick to help them absorb the spices and oil.

Blanch the tomatoes in hot water until their skins start to peel. Cool to room temperature, then add to a grinder with green chilies, ginger paste, and yogurt. Blend until smooth. Ensure the yogurt is at room temperature and the tomatoes are not hot to prevent the sauce from splitting.

Heat mustard oil in a pan until it reaches the smoking point. Turn off the heat and cool it. This makes the oil palatable and easier to eat. Heat the oil again and then add 1/2 tsp turmeric powder and 1/2 tsp Kashmiri red chili powder. Fry the potatoes until they are golden and crispy. Put them aside on a paper towel to absorb excess oil.

If there's enough oil in the pan, you can reuse it, or you can add 1 tbsp of mustard oil in the pan and heat it again and then cool it down. Once again turn the heat back on and add the dried red chilies, bay leaves, cinnamon, nigella seeds, and star anise‍.

Gently pour in the tomato and yogurt mixture, the remaining turmeric powder and Kashmiri red chili powder, and salt to taste. Bring to a rolling boil, then add the fried potatoes to the sauce.

Cook on a low flame for another 10 minutes, then turn off the heat. Serve hot.