Indian Vegetables Recipes - Spiced Potatoes in Yogurt (Dum Aloo) Recipe

Ingredients

• 1 1/2 lbs (700 g) baby new potatoes, halved

• 3 tablespoons oil

• 2 onions, diced

• 3/4 cup (190 g) yogurt

• 4 black cardamom pods

• 1 teaspoon fennel seeds

• 1 cinnamon stick (2 in/5 cm)

• 2 tablespoons unsalted, roasted cashew nuts or shelled melon seeds, soaked in water

• 1 1/2 tablespoons minced ginger

• 4 cloves garlic, minced

• 1 1/2 teaspoons ground coriander

• 1 teaspoon ground cumin

• 1 teaspoon ground turmeric

• 1/2 teaspoon ground red pepper

• 1/2 cup (125 ml) water

• 1 teaspoon salt

---

Method:

1. Parboil the potatoes for 7 to 10 minutes. Heat the oil in a wok and stir-fry the potatoes for about 5 minutes or until golden. Drain and set aside, leaving the oil in the wok. Stir-fry the onion in the reserved oil until browned, then remove with a slotted spoon and set aside.

2. Dry-roast the cardamom, fennel and cinnamon in a nonstick wok, stirring continuously for 1 to 2 minutes until the spices are fragrant. Drain the soaking cashews or melon seeds, then place in a blender with the dry roasted spices and grind to a paste, adding 1 teaspoon of water if necessary. Set aside.

3. Stir-fry the ginger and garlic for 2 minutes in the wok used for frying the potatoes and onion, adding more oil if necessary. Add the coriander, cumin, turmeric and red pepper and stir for 1 minute. Leave on low heat while you whisk the yogurt.

4. Add the whisked yogurt, cardamom-nut paste, potatoes, water and salt. Simmer uncovered for about 10 minutes until the potatoes are tender. Stir in the browned onions and serve.