Adapted from Rick Stein's Aloo Dum
Aloo Dum or Dum Aloo is possibly the most common vegetable curry in India. This dish is actually a spicy potato dish with some frozen peas thrown in just before the end. It is an easy dish to make and great served with rice.
For the fried potato:
1 kg potatoes, peeled and cut into chunks
4 tbsp vegetable oil
1 tsp ground turmeric
For the sauce:
3 tbsp vegetable oil
2 sprigs curry leaves
1 medium onion, very finely chopped
6 garlic cloves, finely crushed
5 cm fresh ginger, finely grated
1 tsp chillie powder
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground turmeric
1/2 tsp salt
200g tomato passata (or tomato paste)
100 ml water (approx)
150g frozen peas
1 tsp garam masala
a handful of chopped coriander leaves, for garnishing
- Boil the potatoes in a pan of salted water for 8 minutes or until potatoes are just tender. Drain well. Set aside.
- Heat the oil in a heavy-based saucepan over medium-high heat, add potatoes and fry for 5 minutes or until golden-brown. Add in turmeric and fry potatoes for 30 seconds. Remove from heat.
- Heat oil in another pan over medium-high heat. Add in curry leaves and fry for 1 minute. Add in onion and fry for 4 minutes, then add garlic and ginger. Fry until onion softened and lightly brown.
- Add in the chillie powder, cumin, coriander, turmeric and salt; fry for 1 minute, then add in tomato passata and water. Stir to combine.
- Add in the fried potatoes and cook for 10 minutes under medium heat, covered. Add more water if it gets too dry.
- Finally add in the frozen peas and garam masala. Cook uncovered for 3 - 4 minutes or until the peas are cooked.
- Garnish with fresh coriander leaves and serve.