Potato & Pea Curry (Aloo Dum)

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.

Ingredients:

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.