https://www.lifestylefood.com.au/recipes/23742/potato-and-pea-curry-with-tomato-and-coriander-aloo-dum

LifestyleFOOD.com.au

Aloo dum is possibly the most common vegetable curry in India. It’s almost like chips with everything here, aloo dum with everything there. 

Ingredients

  • For the fried potatoes

  • 1kg/2lb 4oz potatoes, peeled and cut into 3cm/1¼oz chunks

  • 4 tbsp mustard oil or vegetable oil

  • 1 tsp ground turmeric

  • For the sauce

  • 3 tbsp vegetable oil

  • 2 Indian bay leaves

  • ¼ tsp asafoetida

  • 1 medium onion, very finely chopped

  • 6 garlic cloves, finely crushed

  • 5cm/2in fresh root ginger, finely grated

  • 1 tsp Kashmiri chilli powder

  • 1 tsp ground cumin

  • 1 tsp ground coriander

  • ½ tsp amchur (dried mango powder)

  • ½ tsp ground turmeric

  • ½ tsp salt

  • 200g/7oz tomato passata

  • 2 green chillies, sliced lengthways into thin strips, with or without seeds according to preference

  • 150g/5½oz frozen peas

  • 1 tsp garam masala

  • Handful chopped coriander leaves, to finish

Method

  • 1.

    Boil the potatoes in a pan of salted water for eight minutes until just tender, then drain well. Heat the oil in a heavy-based saucepan or karahi over a medium-high heat, add the potatoes and fry for five minutes, or until golden-brown. Add the turmeric and fry for 30 seconds. Remove from the heat.

  • 2.

    For the sauce, heat the oil in another pan over a medium-high heat. Add the bay leaves and fry for one minute, then add the asafoetida and stir. Add the onion and fry for five minutes; then add the garlic and ginger and fry for five minutes, or until softened and lightly golden-brown.

  • 3.

    Add the chilli powder, cumin, coriander, amchur, turmeric and salt and fry for one minute, then add the tomato passata, green chillies and 100ml/3½fl oz water and stir together. Add the fried potatoes, reduce the heat to medium, cover the pan and cook for 10 minutes, adding a splash of water if anything catches on the bottom of the pan.

  • 4.

    Add the peas and garam masala and cook uncovered for 3-4 minutes, or until the peas are cooked. Garnish with fresh coriander and serve.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 331kj
  • Fat Total 17g
  • Saturated Fat 1g
  • Protein 6g
  • Carbohydrate 41g
  • Sugar 6g
  • Sodium 451mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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