Dum Aloo
AuthorMabDifficultyBeginnerIngredients
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.
Adapted from Chef de Home
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
Directions
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.