Dum Aloo

Ingredients

600 g potatoes, peeled and par-boiled whole (if small), peeled, cut into large chunks, par-boiled (if large)

4 tbsp oil

1 large, roughly chopped

4 garlic cloves, roughly chopped

1 thumb sized piece of ginger, roughly chopped

1 green chili, de-seeded and cut into pieces

10 cashews

1 tsp cumin

½ tsp hing

2 tsp kashmiri red chili powder

¼ tsp amchoor

240 g yogurt

½ tsp turmeric powder

200 ml cup water

2 tbsp heavy cream

2 tsp garam masala

salt, pepper, cilantro, to taste

Directions

In a large high sided pan heat the oil until it shimmers and then fry the par-boiled potatoes 3-4 minutes per side until they are deeply brown on all sides. Remove to a plate.

In the same oil, place the onions, ginger, garlic, green chili, and cashews and cook for 6-7 minutes until the onions have broken down slightly.

Turn the heat off, add the 200ml of water and blend the onion mixture in the pan with a stick blender until it is a smooth paste.

Turn the heat back on to low, add the spices and cook for 2-3 minutes just until cooked through.

Add the yogurt and more water if needed to the spiced mixture, stir continuously for 3-5 minutes until it starts to bubble and the oil separates to the top.

Add the fried potatoes to the gravy, add the cream and cover and cook for 4-5 minutes to finish the dish.

Finish with a small amount of cream stirred in and adjust the seasonings before serving over rice.

Print Options:

Dum Aloo