Dum aloo (potatoes in a thick nut gravy)
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
- 1 tsp cumin seeds
- 2 cloves
- 2 green cardamon pods
- 1 tbsp ground almonds
- ½ tbsp desiccated coconut
- 1 tbsp sesame seeds
- ½ a thumb-sized piece gingerchopped
- 4 cloves garlicchopped
- 2 green chilliesdeseeded and chopped
- 6 tbsp vegetable oil
- 750g new potaotespricked all over with a fork
- 1 small onionfinely chopped
- ½ tsp ground turmeric
- 180g greek yogurt
- a handful corianderchopped, to serve
Nutrition: per serving
- kcal408
- fat26g
- saturates5.6g
- carbs33.2g
- sugars5.5g
- fibre4.6g
- protein8.1g
- salt0.1g
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.
