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Rohit Ghai's dum aloo
Serves 4 Starters and mains
Ingredients
- 12 baby potatoes, peeled (or larger ones, peeled and cut into chunks)
- 300ml rapeseed oil
- 300g Greek yoghurt
- 2tbsp Kashmiri chilli powder
- 1tbsp ground ginger
- 1tsp ground fennel seed
- ¼tsp ground mace
- 1/3tsp ground green cardamom
- 1tbsp ground coriander
- 2 bay leaves
- pinch asafoetida
- 1tbsp ginger garlic paste
- ½tsp ground turmeric
- 50g puréed fresh tomatoes
- 4 green chillies, deseeded and slit down one side
- ½tsp garam masala
- 1tbsp dried fenugreek leaves
- 1tbsp chopped coriander leaves (optional)
- parathas or naan, to serve
Method
Prick the potatoes with a fork, then wash and dry.
Heat the oil, reserving 4tbsp, to 170C/150C F/Gas 3 in a kadai or other deep-sided pan suitable for deep frying. Add the potatoes and deep-fry over a medium heat for around 8-10 minutes until golden brown. Drain and transfer to a plate.
Put the yoghurt in a mixing bowl and add the Kashmiri chilli powder, ground ginger, fennel seed, mace, cardamom, ground coriander and a pinch of salt. Mix together with a whisk or fork to make a smooth paste, then set aside.
Heat the reserved oil in another pan. Add the bay leaves and asafoetida and sauté for 30 seconds. Add the ginger garlic paste and cook for 3–4 minutes until the raw aroma disappears. Add the turmeric and puréed tomatoes and cook until the oil starts to separate. Add 250ml water, bring to the boil and add the yoghurt paste.
Bring the mixture back to the boil and add the fried potatoes, green chillies and garam masala. Cook on a medium heat for around 10 minutes until the potatoes have absorbed the gravy and the oil starts to come to the surface.
Sprinkle over the fenugreek, then turn off the heat. Garnish with coriander, if using, and serve with parathas or naan.
This recipe was taken from the January/February 2021 issue of Food and Travel. To subscribe, click here.
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