Dum Aloo

Dum aloo is such a tasty dish, especially if you love potatoes. A perfect curry to make for dinner parties or when you feel like having something extra special. It takes some time to prepare but it is really worth it.

  Ingredients:

• 2 large potatoes, cut into chunks. (You can use 8 small potatoes as an alternative)
• 2 tablespoons natural yoghurt
• 1 tablespoon tomato puree
• 1 tablespoon ginger, grated
• 1 tablespoon, crushed garlic
• 2 bay leaves
• 2  black cardamom pods
• 1 teaspoon cumin seeds
• 1/2 teaspoon red chilli powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon coriander powder
• 1 teaspoon dhana jeeru
• 1 teaspoon garam masala
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt (add more if needed once tasted)
• 1 tablespoon salted butter

Method:

1. In a large saucepan filled with lightly salted water, boil the potatoes for 6 minutes.
2. Once boiled, drain the water, and deep fry in a pan till they are golden. This will take approximately 5-7 minutes.
3. In a bowl, whisk together the yoghurt, tomato puree, salt, cumin powder, coriander powder, chana jeers and red chilli powder.
4. In a pan, heat 2 tablespoons oil to medium heat.
5. Add the cumin seeds, black cardamom pods and bay leaves.
6. Cook for 1 minute and then add the garlic and ginger and cook for a further minute.
7. Now add the yoghurt mixture and cook for around 10 minutes, stirring regularly.
8. Now add the potatoes and 600ml warm water.
9. Cover the pan and let this cook for 20 minutes. Keep mixing in intervals.
10. Add the garam masala, black pepper and butter and mix.
11. The sauce should be slightly runny so if it has thickened add a little bit of water.
12. Serve hot with chapatis or rice.