Dum aloo
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Dum aloo

By Anisa Karolia

Go meat-free with this Indian potato curry. Aromatic and full of flavour, it could work as a side dish or veggie main with your favourite sides

  • Prep:25 mins
    Cook:30 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 247
  • fat 13g
  • saturates 5g
  • carbs 23g
  • sugars 0g
  • fibre 4g
  • protein 7g
  • salt 0.22g

Ingredients

  • 500g baby potatoes , peeled
  • 2 tbsp vegetable or sunflower oil
  • 1 onion , finely chopped
  • 3 cardamom pods
  • 3 bay leaves
  • 2 cinnamon sticks
  • ½ tsp cumin seeds
  • ½ tsp kalonji seeds (nigella seeds), plus extra to serve
  • 1 medium tomato , chopped
  • 1 tsp ginger and garlic paste
  • 1 tsp fenugreek
  • 1 tsp chilli powder
  • ½ tsp turmeric
  • 1 tsp ground coriander
  • 1 tsp cumin
  • 1 tbsp gram flour (chickpea flour)
  • 250g Greek yogurt
  • chopped coriander, garam masala and cashews , to serve

Method

  1. Put the potatoes in a pan of salted water, bring to the boil and cook for 10 mins, until just tender. Drain and set aside.

  2. Drizzle the oil into the pan and fry the potatoes for 3-4 mins over a medium-high heat until lightly golden all over. Remove from the pan and set aside.

  3. Stir in the onion, cardamom pods, bay, cinnamon stick, cumin seeds and kalonji (nigella) seeds. Fry for 6-8 mins until golden.

  4. Stir in the chopped tomato, ginger and garlic paste, fenugreek, chilli powder, turmeric, ground coriander and cumin. Cook for 1-2 mins until the tomato softens.

  5. Mix the gram flour and Greek yogurt together until smooth, then stir into the masala mixture. Pour in 100ml water, simmer for 1 min, then stir in the potatoes to coat with the masala sauce. Cover and steam for 8-10 mins over a low heat. Sprinkle with more kalonji seeds, chopped coriander, garam masala and cashews to serve.

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