Recipes
Dum Aloo Recipe
VIDEO:
The potatoes, usually small ones, are first deep-fried, then cooked slowly at low flame in a gravy with spices, Dum Aloo is a part of the traditional Kashmiri Pandit cuisine.
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| Prep Time | 30 minutes |
| Cook Time | 20 minutes |
| Servings |
MetricUS Imperial
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Ingredients
- 450 g new potatoes leave the skin on
- 1 tbsp Oil
- 2 tbsp tomato purée
- 400 g chopped tomatoes
- 270 ml Water
- 1 tbsp grated ginger
- 3 cloves large garlic crushed
- 3 tsp sugar
- 3 tsp Salt
- 300 ml single cream or whisked plain yoghurt
- 2 tsp honey
- Oil to deep fry the potatoes
For the spices
- ½ tsp green cardamom seeds ground
- 2 tsp fennel seeds ground, plus 1 extrafor adding at the end
- 4 dried red Kashmiri chillies ground
- ½ tsp black cardamom seeds ground
- ½ tsp Cumin seeds ground
- 1 tsp coriander seeds ground
- ½ tsp ground ginger
- ½ tsp ground cinnamon
- Chopped coriander ground fennel and Kashmiri chilli flakes to garnish
Ingredients
For the spices
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Instructions
- Wash and soak the potatoes in cold, salted water for 15 minutes. Drain and pat dry.
- Heat enough oil to deep fry the potatoes in a large wok. Fry the potatoes until golden all over. Don’t worry about cooking them all the way through at this point. Drain on a piece of kitchen paper and set aside.
- In a large pan with a tight-fitting lid, gently heat 1 tbsp oil. Add the ground spices, tomato purée, fresh ginger and garlic. Cook on a medium/low heat for around 5 minutes, stirring all the time. If you find it’s sticking, add a little hot water and continue to cook until the water has evaporated and the spices are aromatic.
- Add the chopped tomatoes, 270ml hot water, salt and sugar. Stir. Add the potatoes and mix again.
- Cut out a round piece of grease-proof paper to cover your pan. Sit it directly on top of the curry and put a lid on top of the pan.
- Turn the heat down to the lowest it can go and cook for at least 30 minutes or until the potatoes are tender.
- Once the potatoes are cooked, remove the lid and paper. Turn the heat off and allow the curry to cool for 10 minutes. Add the honey and cream or yoghurt, stirring quickly and all the time until it’s fully combined. Stir in the extra 1 tsp ground fennel seeds.
- Garnish with chopped fresh coriander, ground fennel and Kashmiri chilli flakes.
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