Dum aloo

Instructions

1. Step 1

   Pour all the oil except for around 4 tbsp into a small pan and bring to 170°C. Meanwhile, peel the potatoes and prick with a fork. Deep-fry the potatoes until golden brown, about 8-10 minutes. Drain and transfer to a plate

2. Step 2

   Put the yoghurt in a mixing bowl and add the Kashmiri chilli powder, ground ginger, fennel, mace, cardamom and ground coriander with a pinch of salt. Mix together with a whisk or fork to make a smooth paste, then set aside

3. Step 3

   Heat the reserved 4 tbsp of oil in a large saucepan over a medium heat. Add the bay leaves and asafoetida and sauté for 30 seconds. Add the ginger-garlic paste and cook for 3-4 minutes, until the raw aroma disappears. Add the turmeric and puréed tomatoes and cook until the oil starts to separate. Add 250ml of water, bring to the boil, then add the yoghurt

4. Step 4

   Bring the mixture back to the boil then add the fried potatoes, green chillies and garam masala. Cook over a medium heat until the potatoes have absorbed the gravy and the oil starts to come to the surface (about 10 minutes). Finish with the dried fenugreek, then remove from the heat

5. Step 5

   Garnish with chopped coriander and serve with parathas or naan