Aloo dum

There are dozens of recipes for potato curry (often called Aloo Dum). I have adapted this recipe from a dish I cooked with Chef Lokesh Mathur in his cooking class in Jaipur.

Serves 4 as side dish

Ingredients

Peeled potatoes in 1 cm cubes, 16-20 pieces

1 red onion chopped

3 green cardamons

1 black cardamon

3 cloves

2 tsp ginger and garlic paste

1 flat teaspoon red chilli powder

1 heaped teaspoon coriander powder

Tube of tomato puree

1 heaped tablespoon ot cashew nuts and melon seeds ground together

Yogurt, preferably Greek style, full fat 

small handful methi (fenugreek) leaves.

Method

Boil potatoes for about 10 minutes (until just cooked). Drain and set aside

Fry onions in some oil until golden brown

Add crushed cardamons and cloves, ginger & garlic paste, chilli and coriander powders and two generous squeezes of tomato puree. Fry for a few minutes.

Add ground cashew and melon seeds 

Add enough water to give a good paste

Stir in the yogurt and the methi leaves

Add salt to taste

Add the cooked potatoes and stir to coat them evenly

Cook briefly to heat the potatoes