Kashmiri Dum Aloo (Potatoes in Fennel and Tomato Gravy)

60 gms 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 inch piece of ginger finely chopped
200 gms greek yoghurt lightly whisked
1 1/2 tsp kashmiri chilli powder (or mild paprika)
1 tsp fennel powder
1/2 tsp cumin powder
2 tbsp tomato puree
150 mls water
1/2 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

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.

Leave a Reply