Dum aloo (potatoes in a thick nut gravy)

Name: Dum aloo (potatoes in a thick nut gravy)
Total time: 45 min
Yield: serves 4
Ingredients: cumin seeds 1 tsp; cloves 2; green cardamon pods 2; ground almonds 1 tbsp; desiccated coconut ½ tbsp; sesame seeds 1 tbsp; ginger ½ a thumb-sized piece, chopped; garlic 4 cloves, chopped; green chillies 2, deseeded and chopped; vegetable oil 6 tbsp; new potaotes 750g, pricked all over with a fork; onion 1 small, finely chopped; ground turmeric ½ tsp; greek yogurt 180g; coriander a handful, chopped, to serve

45 minutes
serves 4
Easy

A version of this dish is cooked in almost every Indian family – this particular recipe with new potatoes comes from Asma Khan, chef-patron of Darjeeling Express. Serve with fried bread such as puris

April 13, 2019 at 3:54 pm

*This recipe is gluten-free according to industry standards

Ingredients

cumin seeds 1 tsp
cloves 2
green cardamon pods 2
ground almonds 1 tbsp
desiccated coconut ½ tbsp
sesame seeds 1 tbsp
ginger ½ a thumb-sized piece, chopped
garlic 4 cloves, chopped
green chillies 2, deseeded and chopped
vegetable oil 6 tbsp
new potaotes 750g, pricked all over with a fork
onion 1 small, finely chopped
ground turmeric ½ tsp
greek yogurt 180g
coriander a handful, chopped, to serve

Method

Step 1

Cook the cumin seeds, cloves, cardamom pods, ground almonds, coconut and sesame seeds in a small pan for 2-3 minutes or until lightly toasted. Cool, then use a spice grinder or pestle and mortar to grind to a powder.
Step 2

Put the ginger, garlic, green chillies and 4 tbsp of water into a food processor and whizz to a purée. Stir into the spice powder.
Step 3

Heat the oil in a large, non-stick, lidded wok or frying pan and fry the potatoes for 10 minutes until really golden all over. Add the onions and fry for 5 minutes until soft and golden. Tip in the purée along with lots of seasoning, the ground turmeric, yogurt and 300ml of water. Mix well, put on the lid and simmer for 20 minutes or until the potatoes are just tender. Remove the lid and simmer for another 10-15 minutes or until the sauce has thickened. Season and sprinkle with coriander to serve.