Potato Curry (Dum Aloo)

Ingredients

• New Potatoes

  Fresh - Tesco

  1 serving or 250g

• Cashew nuts

  Nuts, raw

  17g

• Fennel seed

  Spices

  ½ tsp, whole or 1g

• Cinnamon

  Spices, ground

  1 tsp or 3g

• Cardamom

  Spices

  2 tsp, ground or 4g

• Bay leaf

  Spices

  1 tbsp, crumbled or 2g

• Garlic

  Raw

  2 clove or 6g

• Onions

  Raw

  1 medium or 110g

• Ginger

  Spices, ground

  ¼ tsp or 0.5g

• Cloves

  Spices, ground

  ¼ tsp or 0.5g

• Tomatoes

  Red, ripe, raw, year round average

  2 medium whole or 246g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Chili powder

  Spices

  1 ½ tsp or 4g

• Coriander seed

  Spices

  2 tsp or 4g

• Turmeric

  Spices, ground

  ¼ tsp or 0.6g

• Water

  Plain, clean water

  1 cup or 237g

• Brown rice

  Long-grain, raw

  140g

Directions

1. Bring a medium-sized pot of water to a boil and boil the potatoes until tender but not mushy. Drain the potatoes and allow them to cool. Peel them once cool enough to handle. While to potatoes are cooking, puree the soaked cashews with a bit of water in a food processor to a thick paste.
2. Heat one teaspoon of oil in a large pan over medium heat. Fry the potatoes until lightly browned and crispy on all sides. Set aside on a paper towel to drain.
3. Add one tablespoon of oil to the pan and allow it to heat on high. Once the oil shimmers, reduce the heat to medium and add the fennel seeds. Fry just until the seeds crackle and darken slightly and then add in the cinnamon, cardamom, bay leaf, and cloves. Continue frying for just a few seconds until they release their aromas.
4. Add the onion, garlic, ginger, and green chili to the spices and cook until translucent. Add the tomatoes and cook until soft. Remove the pan from the heat and allow to cool. Once cool, puree in a food processor or blender.
5. Heat one tablespoon of oil in your pan over high heat. Once shimmering, reduce the heat to medium and add in the cumin seeds. Fry until they begin to crackle and then add in the onion-tomato puree. Cook, stirring occasionally, until the liquid has evaporated and it forms a thick paste.
6. Add in the dry spices: chili powder, coriander, turmeric, and a pinch of salt. Allow to cook for a minute, then stir through the cashew paste. Finally, add the water and bring to a boil. Poke the potatoes all over with a fork to allow the sauce to penetrate and add them to the pan. Simmer for 5 minutes or until the gravy has reached your desired consistency.
7. Serve garnished with chopped fresh cilantro leaves.

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• Grated Potato Dumplings
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• Sweet Potato Curry
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