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Dum Alu (Potato Curry)

A recipe from the Good Food collection.

Ingredients

Dum Alu (Potato Curry)
Dum Alu (Potato Curry)
CURRY PASTE
4 cardamom pods
1 teaspoon grated fresh ginger
2 garlic cloves
6 small red chillies
1 teaspoon cumin seeds
40 g (1½ oz/¼ cup) raw cashew nut pieces
1 tablespoon white poppy seeds (khus) (see NOTE)
1 cinnamon stick
6 cloves
1 kg (2 lb 4 oz) potatoes, cubed
2 onions, roughly chopped
2 tablespoons oil
½ teaspoon ground turmeric
1 teaspoon besan (chickpea flour)
250 g (9 oz/1 cup) plain yoghurt
coriander (cilantro) leaves, to garnish 

Method

  1. To make the curry paste, lightly crush the cardamom pods with the flat side of a heavy knife. Remove the seeds, discarding the pods. Place the seeds and the remaining curry paste ingredients in a food processor, and process to a smooth paste.
  2. Bring a large saucepan of lightly salted water to the boil. Add the potato and cook for 5–6 minutes, or until just tender. Drain.
  3. Place the onion in a food processor and process in short bursts until it is finely ground but not puréed. Heat the oil in a large saucepan, add the ground onion and cook over low heat for 5 minutes. Add the curry paste and cook, stirring, for a further 5 minutes, or until fragrant. Stir in the potato, turmeric, salt to taste and 250 ml (9 fl oz/1 cup) water.
  4. Reduce the heat and simmer, tightly covered, for 10 minutes, or until the potato is cooked but not breaking up and the sauce has thickened slightly.
  5. Combine the besan with the yoghurt, add to the potato mixture and cook, stirring, over low heat for 5 minutes, or until thickened again. Garnish with the coriander leaves.

NOTE: White poppy seeds (khus) should not be mistaken for black and do not yield opium. They are off-white, odourless and flavourless until roasted when they have a slight sesame aroma and flavour. If they are not available, replace the poppy seeds with sesame seeds.

NUTRITION PER SERVE

 

Protein 7.5 g;
Fat 11 g;
Carbohydrate 27 g;
Dietary Fibre 3.5 g;
Cholesterol 6.5 mg;
1010 kJ (240 Cal)

 

Main ingredient:
Potato, Yoghurt
Cuisine:
Indian
Course:
Side Dish, Lunch, Dinner

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