Kashmiri Dum Aloo

Ingredients

(Serves 4)

60gms cashew nuts

18-20 small new potatoes peeled

3 tbsp vegetable oil

1 medium white onion finely chopped

3 cloves of garlic finely chopped

1” piece of ginger finely chopped

200gms greek yoghurt lightly whisked

1 ½ tsp kashmiri chilli powder (or mild paprika)

1 tsp fennel powder

½ tsp cumin powder

2 tbsp tomato puree

150mls water

½ tsp ground cardamom powder

Salt to taste

1 tsp crushed dried fenugreek leaves (optional)

1 tbsp coriander leaves for garnish

Slivers of ginger for garnish

A hearty north Indian dish with a creamy gravy; this potato curry is perfect with some kulchas (local Indian bread) or Naans. Spiced and flavoured with chilli, garlic and fennel. The key to making this most definitely has to be the base of the curry. Your looking for a creamy & smooth gravy which will coat the fried potatoes.

For this recipe I have used cashew nuts which give the gravy a depth and richness. I love the addition of fresh ginger right at the end of the cooking process for that hint of spice to cut through the rich curry. Also add a few green chillies at the end & warm them through the curry for that additional heat.

Method

Soak the cashew nuts in warm water for 20 mins. Prick the new potatoes with a fork lightly (this helps them cook all the way through). Heat 1 tbsp of vegetable oil in a wok or kadhai. Add the potatoes and fry for 3-4 minutes until they turn crisp and golden brown. Drain on kitchen paper & set aside.
Whisk the yoghurt and mix in the chilli powder, fennel powder and cumin powder. Stir the spiced yoghurt and set aside.

Drain most of the water from the cashew nuts; blend the cashew nuts to a fine puree. Set aside.
Heat the remaining oil in the kadhai. Add the chopped onions and sauté until they begin to soften for 4-5 minutes. Add the chopped garlic and ginger and fry for a couple of minutes as it cooks. Turn the heat to a low setting and add the spiced yoghurt. Stir well for a minute and add the cashew nut paste. Stir for 2-3 mins. Tip in the tomato puree and stir for a further 2 minutes.
As the curry starts to leave oil from the sides of the pan add the fried potatoes, water and salt. Bring to a boil and simmer for 10-15 mins stirring ever so often until the potatoes have soaked in the flavours and cooked all the way through. Add the cardamom powder, crushed methi/fenugreek leaves if using, fresh coriander and ginger. Stir and serve warm with soft naans and some fresh salad.