Aloo Dum

To make this variation of the tasty North Indian potato curry dish the potatoes are first fried then cooked in a rich yogurt based spicy sauce. Strictly this shouldn’t be called Aloo Dum as dum means it is cooked under pressure but I don’t have a presure cooker, it works well anyway and goes well with naan or chapati. Makes around 3-4 servings.

Ingredients

4 medium potatoes, cut into bite sized pieces
1 medium onion, chopped
1 tablespoon sesame seeds
1cm fresh ginger
4 cloves of garlic
2 green chillis
4 tablespoons of yogurt
1 tablespoon coconut powder
1 tablespoon coriander powder
1 teaspoon turmeric
1 teaspoon paprika
2 teaspoons of extra hot chilli powder
2 tablespoons sunflower oil
1 teaspoon cumin seeds
1/4 teaspoon asafoetida
1 tablespoon gram flour
250ml hot water
1/2 teaspoon salt
1/2 teaspoon garam masala
1 tablespoon of chopped coriander

Method

1. Heat 1″ of oil in a wok over a medium to high heat. Check it is hot enough by dropping a piece of potato in, if it sizzles straight away then it is hot enough, add the rest of the potato and fry for around 5 minutes until they are cooked through then remove with a slotted spoon and drain on a paper towel.
2. Dry fry the sesame seeds for about a minute until they change to a light brown colour.
3. Blend the sesame seeds, ginger, garlic and green chillis and 1 tablespoon of water into a paste.
4. Mix the sesame paste with the yogurt, coconut powder, coriander powder, turmeric, paprika and chilli powder.
5. Heat 2 tablespoons of oil over a medium heat. Test the oil is hot enough by adding one cumin seed to the oil, if seed cracks right away then the oil is ready. Add the rest of the cumin seeds and the asafoetida.
6. After the cumin seeds crack add the onion and fry for 5 minutes.
7. Add the gram flour and fry for about half a minute until the gram flour is golden-brown then add the yogurt/spice paste and fry for another 2 minutes stirring continuously.
8. Add the potatoes, salt and 250ml of hot water and return to the boil. Cook on a low heat for 8 to 10 minutes adding more hot water if required to get the desired consistency.
9. Stir in the garam masala and chopped coriander and serve with naan or chapati.

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