Join my sister Alpa and me in cooking the most delicious dum aloo recipe! We both share a love for cooking, and it was a joy having her in the kitchen. Give this recipe a go and enjoy!
Serves 4 people.
Ingredients
oil of choice
600g new potatoes, parboiled
1 bay leaf
pinch of asafoetida
1 large onion, finely chopped
2 garlic cloves, grated
1″ fresh ginger, grated
1 cup yoghurt, whisked
1 tsp turmeric
1 tsp salt
1 tsp chilli powder
2 tbsp dried fenugreek leaves, crushed
½ tsp sugar
small handful fresh coriander leaves, roughly chopped
For the Spice Blend
1 tbsp coriander seeds
1 tsp cumin seeds
1″ cinnamon stick
4 cloves
1 green cardamom pod
8-10 cashews
3 tbsp water
Method
– Place all the ingredients for the spice blend in a blender. Blitz to a paste.
– Add 2 tbsp oil to a hot pan. Prick the potatoes with a fork, add them to the pan and fry for 5 minutes. Transfer to a plate.
– Add 2 tbsp to the same pan. Add the bay leaf and asafoetida and let them sizzle for 30 seconds.
– Add the onion and cook for 6-8 minutes until lightly golden.
– Add the garlic and ginger, and cook for 1 minute.
– Add the spice blend. Mix well and cook for 1 minute on high heat.
– Slowly add the yoghurt while you mix.
– Add the turmeric, chilli powder, and salt. Mix well and cook for 1 minute.
– Add the potatoes, dried fenugreek leaves, sugar, and 150ml boiling water. Mix well, cover, and cook for 10-15 minutes on medium heat. Add some more water if necessary.
– Serve and garnish with a sprinkle of fresh coriander leaves.