Dum Alu

These spicy Indian potatoes are perfect for lunch, dinner, or a snack.

Ingredients

1 10 baby potatoes
1 tsp. salt
1/3 tsp. turmeric powder
10-12 cashews, broken into pieces
1 clove garlic, chopped
1 Tbsp. ginger, grated
1 tsp. cumin seeds
2 tsp. coriander seeds
2 cardamom
1-inch cinnamon stick
4-5 black pepper seeds
3 Tbsp. oil
3 medium onions, chopped
1 cup tomato purée
1/2 tsp chili powder
Salt, to taste

For Garnishing: Some coriander, chopped

Method

• Boil the potatoes until just cooked and let cool. When cooled, peel and prick each one 2 to 3 times with a fork.
• Roast the dry masala in a pan on a low heat for 4 to 5 minutes until light brown and grind with the onions.
• Heat the oil in a pan and fry the onion paste for 15 minutes on low heat. Add the tomato paste and fry for 10 more minutes.
•Stir in all the other masalas, the cashews, and the boiled potatoes. Finally, add enough water to cover, bring to a boil, and cook, covered, for 10 minutes.
• Garnish with coriander and serve hot with paratha or bread.