Dum aloo (potato curry)
- January 2022
- Serves 4 as part of a spread
- Hands-on time 30 min, plus simmering time 10-15 min
Rohit Ghai shares his recipe for dum aloo, a rich potato curry. Small potatoes are deep-fried, then simmered slowly in a spiced gravy.
Recipe from TARKARI: Vegetarian and Vegan Indian Dishes with Heart and Soul by Rohit Ghai (Kyle Books £25)
- 20.2g (6.3g saturated)
- 21.2g (5.6g sugars)
- 12 baby potatoes (about 350g) – or you can use larger potatoes; see step 1
- 300ml rapeseed oil to deep-fry
- 300g greek yogurt
- 2 tbsp kashmiri chilli powder (or mild chilli powder/paprika)
- 1 tbsp ground ginger
- 1 tsp ground fennel seeds
- ¼ tsp ground mace
- ⅓ tsp ground green cardamom
- 1 tbsp ground coriander
- 2 bay leaves
- Pinch asafoetida
- 1 tbsp ginger-garlic paste (see tips)
- ½ tsp ground turmeric
- 50g puréed fresh tomatoes
- 4 green chillies, deseeded and slit down one side
- ½ tsp garam masala
- 1 tbsp dried fenugreek leaves (methi)
- 1 tbsp chopped coriander leaves (optional)
- Peel the potatoes and prick them with a fork. If you bought larger potatoes, cut them into chunks. Wash and dry them.
- Set 4 tbsp of the oil aside for later. Heat the rest in a deep heavy-based pan (or a kadai) until it reads 180˚C on a digital thermometer (or until a cube of bread browns in 30-40 seconds). Lower the potatoes carefully into the hot fat using tongs and deep-fry for 8-10 minutes until golden brown, then drain on kitchen paper.
- Put the yogurt in a mixing bowl and add the ground spices and a pinch of salt. Mix with a whisk or fork to make a smooth paste, then set aside.
- Heat the reserved oil in another pan. Add the bay leaves and asafoetida and fry 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 for 4 5 minutes until the oil starts to separate from the mixture. Add 250ml water, bring to the boil, then add the yogurt.
- Bring the mixture back to the boil and add the fried potatoes, green chillies and the garam masala. Cook on a medium heat until the potatoes have absorbed some of the gravy and the oil starts to come to the surface – about 10-15 minutes. Add the dried fenugreek, then turn off the heat. Serve garnished with chopped coriander if you like.
Easy swaps: If you can’t find ginger-garlic paste, use ½ tbsp ginger paste and ½ tbsp garlic paste, or freshly grated/ crushed garlic and ginger.
Rohit says: “Part of the traditional Kashmiri Pandit cuisine, dum aloo is from the Kashmir Valley. The potatoes, usually smaller ones, are deep-fried, then cooked slowly over a low heat in a gravy with spices.”
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