Proper Dum Aloo

Method

• Boil the potatoes for 10 mins, then drain and set aside to steam dry. Drizzle the oil into a frying pan and fry the potatoes for 4 mins or until golden. Remove from the pan and set aside, then add the onion, cardamom pods, cinnamon sticks, cumin seeds and nigella seeds to the pan and sizzle for 6 mins.
• Stir in the tomato, garlic and ginger paste, ground spices and a pinch of salt. Cook for 3 mins, then stir in the gram flour and yoghurt, along with 100ml water. Simmer for 2 mins, then add the potatoes to the pan. Stir well, then cover and steam for 10 mins. Sprinkle with chopped coriander and serve.