We recently partnered Rick Stein for his live show at the London Palladium, where a wine from our range was matched with each delicious dish prepared on the night. Over the coming weeks we are going to share the recipes with you along with the wine matches that were chosen. If you decide to try your hand at any of the recipes, don’t forget to share it with us on our Facebook or Twitter pages.
SERVES 6 – 8
FOR THE FRIED POTATOES
1kg potatoes, peeled and cut into 3cm chunks
4 tbsp mustard oil or vegetable oil
1 tsp turmeric
FOR THE SAUCE
3 tbsp vegetable oil
2 Indian bay leaves
Quarter tsp asafoetida
1 medium onion, very finely chopped
30g/6 cloves garlic, finely crushed
25g/5cm ginger, finely grated
1 tsp Kashmiri chilli powder
1 tsp ground cumin
1 tsp ground coriander
Half tsp amchur (dried mango powder)
Half tsp turmeric
Half tsp salt
200g tomato passata
2 green chillies, sliced lengthways into thin strips, with or without seeds according to preference
150g frozen peas
1 tsp Garam masala
Handful of chopped coriander leaves, to finish
Boil the potatoes in salted water for 8 minutes until just tender, then drain well. Heat the oil in a heavy-based saucepan or karahi over a medium-high heat, add the potatoes and fry for 5 minutes until golden, then add the turmeric and fry for 30 seconds. Remove from the heat.
For the sauce, heat the oil in another pan over a medium-high heat. Add the bay leaves and fry for 1 minute, then add the asafoetida and stir. Add the onion and fry for 5 minutes, then add the garlic and ginger and fry for 5 minutes until softened and lightly golden. Add the chilli powder, cumin, coriander, amchur, turmeric and salt and fry for 1 minute, then add the tomato passata, green chillies and water and stir together. Add the fried potatoes, reduce the heat to medium, cover the pan and cook for 10 minutes, adding a splash of water if anything catches on the bottom of the pan.
Add the peas and garam masala and cook uncovered for 3–4 minutes, until the peas are cooked. Garnish with fresh coriander and serve.
Dolcetto has two great attributes: a lovely sweet attack on the tongue and a really fine acidity. These traits make it perfect for Aloo Dum, getting at the heart of the dish with its dual charms.