The chef adds “I particularly enjoy having (the Darjeeling variety of<\/em>) Aloo Dum with Wai Wai.” That’s a brand of instant noodles that is “predominantly consumed in Darjeeling and Nepal.<\/p>\n “In Darjeeling, when it rains, it doesn’t seem to stop for a week or even two, and the weather becomes quite cold. Enjoying hot Aloo Dum and Wai Wai with friends, accompanied by their gossip, creates a unique experience that I find difficult to explain.”<\/p>\n The chef merged his love for the two to create a splendid chatpata<\/em> dish Aloo Dum Wai Wai<\/strong> that will soothe your tastebuds and remind you of your vacay in the bustling town in the eastern Himalayas.<\/p>\n Aloo Dum Wai Wai<\/strong><\/p>\n Serves: 2<\/strong><\/p>\n Ingredients<\/strong><\/p>\n To serve<\/strong><\/em><\/p>\n Method<\/strong><\/p>\n Anthony Tamang is the executive chef at Geist Brewing Co, Hennur, Bengaluru.<\/strong><\/p>\n![](\"\/\/im.rediff.com\/getahead\/2023\/sep\/01food1.jpg?w=670&h=900\")
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Take off heat, cool, open the pressure cooker and drain water.<\/li>\n
Mix well and keep aside.<\/li>\n
You may refrigerate the boiled potatoes for about 10-15 minutes after they have cooled — it helps make them firm and easier to cut into cubes.<\/li>\n
Add the kalonji<\/em> seeds.
Then the ginger paste and the garlic paste.
Add the chopped green chillies.
Saute for a few minutes.
Add the tomato puree.
Simmer for 4-5 minutes.
Add the potato cubes and stir.
Fry lightly so that the potatoes are well-coated with the masala.
Add the red chilly powder-turmeric-salt-water mixture.
Stir and cover the kadhai<\/em> and let the mixture simmer until its gravy thickens a bit.
Don’t let the ras<\/em> or gravy dry up completely.
Take off heat.
Garnish with chopped coriander leaves, onions, fried noodles and a lemon wedge (please see the pic above).
Serve hot with the cooked Wai Wai noodles.<\/li>\n<\/ul>\n
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