Dum aloo
- Side
- 4
- 45 minutes
A simple recipe that shows how, with just a few ingredients, something as humble as a potato can be made the star of the show, dum aloo is a classic dish of deep-fried potatoes simmered in a spiced yoghurt sauce. Perfect as a main meal with flatbreads or as part of a larger selection of dishes.
This recipe is taken from Tarkari: Vegetarian and Vegan Indian Dishes with Heart and Soul by Rohit Ghai (Kyle Books, £25). Photography by Maja Smend.
Rohit says: 'This is a potato-based dish that is part of the traditional Kashmiri Pandit cuisine, from the Kashmir Valley, in the Indian state of Jammu and Kashmir. The potatoes, usually smaller ones, are deep-fried, then cooked slowly on a low heat in a gravy with spices.'
Ingredients
Metric
Imperial
- 12 small potatoes
- 300ml of rapeseed oil
- 300g of Greek yoghurt
- 2 tbsp of Kashmiri chilli powder
- 1 tbsp of ground ginger
- 1 tsp ground fennel seeds
- 1/4 tsp ground mace
- 1/3 tsp ground cardamom
- 1 tbsp of ground coriander
- 2 bay leaves
- 1 pinch of asafoetida
- 1 tbsp of ginger-garlic paste
- 1/2 tsp ground turmeric
- 50g of tomatoes, blitzed until smooth
- 4 green chillies, slit open and deseeded
- 1/2 tsp garam masala
- 1 tbsp of fenugreek leaves, dried (methi)
- 1 tbsp of chopped coriander
- salt
- flatbreads, such as naan or paratha, to serve
Method
Pour all the oil except for around 4 tablespoons into a small pan and bring to 170°C. Meanwhile, peel the potatoes and prick with a fork. Deep-fry the potatoes until golden brown, about 8-10 minutes. Drain and transfer to a plate
- 300ml of rapeseed oil
- 12 small potatoes
Put the yoghurt in a mixing bowl and add the Kashmiri chilli powder, ground ginger, fennel, mace, cardamom and ground coriander with a pinch of salt. Mix together with a whisk or fork to make a smooth paste, then set aside
- 300g of Greek yoghurt
- 2 tbsp of Kashmiri chilli powder
- 1 tbsp of ground ginger
- 1 tsp ground fennel seeds
- 1/4 tsp ground mace
- 1/3 tsp ground cardamom
- 1 tbsp of ground coriander
- salt
Heat the reserved 4 tablespoons of oil in a large saucepan over a medium heat. Add the bay leaves and asafoetida and sauté for 30 seconds. Add the ginger-garlic paste and cook for 3-4 minutes, until the raw aroma disappears. Add the turmeric and puréed tomatoes and cook until the oil starts to separate. Add 250ml of water, bring to the boil, then add the yoghurt
- 2 bay leaves
- 1 pinch of asafoetida
- 1 tbsp of ginger-garlic paste
- 1/2 tsp ground turmeric
- 50g of tomatoes, blitzed until smooth
Bring the mixture back to the boil then add the fried potatoes, green chillies and garam masala. Cook over a medium heat until the potatoes have absorbed the gravy and the oil starts to come to the surface (about 10 minutes). Finish with the dried fenugreek, then remove from the heat
- 4 green chillies, slit open and deseeded
- 1/2 tsp garam masala
- 1 tbsp of fenugreek leaves, dried (methi)
Garnish with chopped coriander and serve with parathas or naan
- 1 tbsp of chopped coriander
- flatbreads, such as naan or paratha, to serve
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