Dum aloo (potatoes in a thick nut gravy)

Name: Dum aloo (potatoes in a thick nut gravy)
Total time: 45 min
Yield: Serves 4
Ingredients: 1 tsp cumin seeds; 2 cloves; 2 green cardamon pods; 1 tbsp ground almonds; ½ tbsp desiccated coconut; 1 tbsp sesame seeds; ½ a thumb-sized piece ginger chopped; 4 cloves garlic chopped; 2 green chillies deseeded and chopped; 6 tbsp vegetable oil; 750g new potaotes pricked all over with a fork; 1 small onion finely chopped; ½ tsp ground turmeric; 180g greek yogurt; a handful coriander chopped, to serve

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Serves 4

Easy

Total time: 45 mins

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A version of this dish is cooked in almost every Indian family – this particular recipe with new potatoes comes from Asma Khan, chef-patron of Darjeeling Express. Serve with fried bread such as puris

Gluten free

Vegetarian

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Try this recipe for dum aloo, then check out our saag aloo, aloo gobi, aloo gobi mattar, aloo tikki chaat and more vegetarian Indian recipes. Also browse our collection of potato recipes for more super spud inspiration.

Ingredients

Nutrition

1 tsp cumin seeds
2 cloves
2 green cardamon pods
1 tbsp ground almonds
½ tbsp desiccated coconut
1 tbsp sesame seeds
½ a thumb-sized piece ginger

chopped
4 cloves garlic

chopped
2 green chillies

deseeded and chopped
6 tbsp vegetable oil
750g new potaotes

pricked all over with a fork
1 small onion

finely chopped
½ tsp ground turmeric
180g greek yogurt
a handful coriander

chopped, to serve

Nutrition: per serving

kcal408
fat26g
saturates5.6g
carbs33.2g
sugars5.5g
fibre4.6g
protein8.1g
salt0.1g

Method

step 1

Cook the cumin seeds, cloves, cardamom pods, ground almonds, coconut and sesame seeds in a small pan for 2-3 minutes or until lightly toasted. Cool, then use a spice grinder or pestle and mortar to grind to a powder.
step 2

Put the ginger, garlic, green chillies and 4 tbsp of water into a food processor and whizz to a purée. Stir into the spice powder.
step 3

Heat the oil in a large, non-stick, lidded wok or frying pan and fry the potatoes for 10 minutes until really golden all over. Add the onions and fry for 5 minutes until soft and golden. Tip in the purée along with lots of seasoning, the ground turmeric, yogurt and 300ml of water. Mix well, put on the lid and simmer for 20 minutes or until the potatoes are just tender. Remove the lid and simmer for another 10-15 minutes or until the sauce has thickened. Season and sprinkle with coriander to serve.

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