Dum aloo
Go meat-free with this Indian potato curry. Aromatic and full of flavour, it could work as a side dish or veggie main with your favourite sides
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 500g baby potatoes , peeled
- 2tbsp vegetable or sunflower oil
- 1onion , finely chopped
- 3cardamom pods
- 3bay leaves
- 2cinnamon sticks
- ½tsp cumin seeds
- ½tsp kalonji seeds (nigella seeds), plus extra to serve
- 1medium tomato , chopped
- 1tsp ginger and garlic paste
- 1tsp fenugreek
- 1tsp chilli powder
- ½tsp turmeric
- 1tsp ground coriander
- 1tsp cumin
- 1tbsp gram flour (chickpea flour)
- 250g Greek yogurt
- chopped coriander, garam masala and cashews , to serve
Instructions
Step 1
Put the potatoes in a pan of salted water, bring to the boil and cook for 10 mins, until just tender. Drain and set aside.Step 2
Drizzle the oil into the pan and fry the potatoes for 3-4 mins over a medium-high heat until lightly golden all over. Remove from the pan and set aside.Step 3
Stir in the onion, cardamom pods, bay, cinnamon stick, cumin seeds and kalonji (nigella) seeds. Fry for 6-8 mins until golden.Step 4
Stir in the chopped tomato, ginger and garlic paste, fenugreek, chilli powder, turmeric, ground coriander and cumin. Cook for 1-2 mins until the tomato softens.Step 5
Mix the gram flour and Greek yogurt together until smooth, then stir into the masala mixture. Pour in 100ml water, simmer for 1 min, then stir in the potatoes to coat with the masala sauce. Cover and steam for 8-10 mins over a low heat. Sprinkle with more kalonji seeds, chopped coriander, garam masala and cashews to serve.