Surprisingly simple and really filling Dum Aloo is basically simmered and spiced potatoes. I like to chop small potatoes in to bite sized pieces because my mouth is small (and they cook quicker that way) but generally they’re cooked whole.
Dum Aloo
Ingredients
12 small/new potatoes, cut in to 6 pieces
250 g plain yogurt
50 g tomato paste
1 onion, chopped
2 cloves of garlic, minced
1 inch ginger, grated
4 tbsp oil
10 cashews, ground or chopped finely
1 tsp each: salt, fennel, cumin, pepper
Directions
1
Heat oil in a large pot add potatoes and cook until brown and crispy on all sides.
2
Add to the pan the onions, garlic, ginger and cashews, cook for 5-7 minutes until onions are clear.
3
Add the tomato pasta and the yogurt, cook for 2-3 minutes and add up to 200ml of water until the sauce is at the desired thickness.
Ingredients
Ingredients
12 small/new potatoes, cut in to 6 pieces
250 g plain yogurt
50 g tomato paste
1 onion, chopped
2 cloves of garlic, minced
1 inch ginger, grated
4 tbsp oil
10 cashews, ground or chopped finely
1 tsp each: salt, fennel, cumin, pepper