Dum Aloo

Tender potatoes soaked in a creamy, spicy sauce. The flesh yields effortlessly, coated in a yogurt emulsion where the oil rises to the surface, the hallmark of slow, expert cooking.

• Prep time: 20 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 491
• Protein: 10 g
• Carbs: 50 g
• Fat: 26 g

Ingredients

• 800 g Potato ( small, peeled and pricked )
• 200 g yogurt Indian ( whisked )
• 2 piece Yellow onion ( finely chopped )
• 3 piece Garlic ( minced )
• 20 g ghee
• 3 tbsp Sunflower oil
• 1 tsp Cumin seeds
• 1 piece Cinnamon stick
• 3 piece Clove
• 4 piece cardamom ( whole )
• 1 tbsp kashmiri chili ( powder )
• 1 tsp Turmeric powder
• 1 tsp Ginger powder
• 1 tsp Fennel seed ( crushed )
• 40 g Roasted salted cashews ( ground into powder )
• 1 pinch Gray sea salt
• 1 tsp garam masala
• 1 pinch asafoetida optional

Instructions

1. Potato preparation

   Peel the potatoes. Prick them all over with a fork so the sauce can penetrate to the core. Rinse and dry them thoroughly.

2. Frying and browning

   Heat the oil in a pan. Fry the potatoes until a thin, golden, crispy crust forms. Set aside on paper towels.

3. Toasting spices

   In the same pan with ghee, add cumin, cinnamon, cloves, and cardamom. When the aromas fill the kitchen, add the chopped onions and garlic. Let them brown slightly.

4. Sauce base

   Lower the heat. Add the yogurt whisked with turmeric, chili, ginger, and crushed fennel. Stir constantly to prevent the yogurt from curdling. The sauce should become smooth and glossy.

5. Slow cooking (Dum)

   Return the potatoes to the sauce. Add the ground cashews to bind. Cover tightly. Simmer over very low heat until the sauce coats the spoon and the oil beads on the surface.

Chef's tips

• The secret is pricking the potatoes: without it, the core remains bland.
• If the sauce is too thick, deglaze with a small splash of hot water.
• 'Dum' means steam-cooking; use a heavy lid to trap all the steam.

Storage

Keeps for 3 days in the fridge. The sauce will thicken, add a little water when reheating.