Dum Aloo Potato Curry Recipe
This delicious baby potato curry goes by the name of aloo or aloor dum, and it has Punjabi and Bangladeshi origins. My version uses potatoes that are fried in ghee and finished in a delicious spicy tomato gravy. I have instructions for both tinned and fresh potatoes.
Servings 2 Servings
Calories 608kcal
Ingredients
- 350 g New Potatoes 567g Tin of New Potatoes or 1½ Cups Small New Potatoes
- 1½ teaspoon Salt If you are using Tinned Potatoes, reduce this to ½ Teaspoon
- 1 Small Onion 100g
- 3 Garlic Cloves
- ¼ teaspoon Asafoetida
- 2 Dried Red Chilli Peppers
- 1 Cinnamon Stick
- 3 Cardamom Pods
- 6 Curry Leaves
- 3 tablespoon Ghee
- ½ teaspoon Turmeric
- 500 g Tomato Passata 2 Cups
- 1 teaspoon Coriander Powder
- 1 teaspoon Kashmiri Chilli Powder
- ½ teaspoon Cumin Powder
- ¼ teaspoon Amchoor
- 50 ml Double Cream 3 tablespoon +1 teaspoon
- 3 tablespoon Unsalted Cashew Nuts
- 250 ml Water 1 Cup
- ¼ teaspoon Sugar
- 30 g Fresh Coriander 1 Cup
- 1 teaspoon Garam Masala
- 1 teaspoon Dried Fenugreek Leaves
Instructions
Instructions for Cooking Potatoes (Ignore if Using Tinned Potatoes):
- Place the potatoes in a medium (20cm or 8") saucepan and add 1 teaspoon of salt, then pour over enough water to cover the potatoes by 2-3 cm (1") and boil for 25-30 minutes. The potatoes should be just about cooked.
- Drain the potatoes and cool them until they can be handled, then peel them.
Instructions for Curry:
- Cut the onion in half, peel it and then chop it into a 5mm (¼") dice.
- Peel the garlic and then mash it with the side of a knife to form a puree.
- Blend the water with the cashew nuts in a mini blender and allow to soak, whilst you cook.
- Heat a wok over a medium heat, and when it is hot, add the ghee. Throw in the cinnamon stick, curry leaves, cardamom pods and dried chilli peppers, then stir-fry for 1 minute.
- Add the onions and cook for 5 or 6 minutes.
- Throw in the garlic and asafoetida, then cook for a further minute.
- Add the potatoes, salt and turmeric and cook for 5 minutes.
- Add the coriander powder, chilli powder, cumin powder and amchoor and stir to combine.
- Pour in the tomato passata and stir to combine, then cook for 10 minutes.
- Add the cream, sugar and blended cashews and water, then stir and simmer for another 8-10 minutes.
- Chop the coriander and add it to the curry (reserving a little for garnish) along with the garam masala and dried fenugreek leaves. Stir to combine and then remove from the heat and allow to sit for 3-5 minutes before serving.
Video
Nutrition
Serving: 1 | Calories: 608kcal | Carbohydrates: 68g | Protein: 11g | Fat: 35g | Saturated Fat: 19g | Polyunsaturated Fat: 14g | Cholesterol: 78mg | Sodium: 1836mg | Fiber: 9g | Sugar: 10g
