Proper Dum Aloo

Charmaine Lu -
  • 500g peeled baby potatoes
  • 2 tbsp oil
  • 1 chopped onion
  • 3 cardamom pods
  • 3 bay leaves
  • 2 cinnamon sticks
  • ½ tsp each cumin seeds and nigella seeds
  • 1 chopped tomato
  • 1 tsp garlic and ginger paste
  • 1 tsp each ground cumin, coriander, chilli powder and turmeric
  • 1 tbsp chickpea (gram) flour
  • 250g Greek yoghurt
  • Chopped coriander, to serve
  • 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.
30 mins
4 serving