This is a wonderful curry dish, either as a side dish or as a main dish – vegetarians will particularly love this. It is commonly served in India and the Far East, and is known as ‘aloo dum’.
Serves: 4-6
Preparation Time: 15 minutes
Cook Time: 20 minutes
INGREDIENTS:
2 lb 4 oz potatoes, peeled and cut into small to medium sized chunks
4 tbsp mustard oil or vegetable oil
1 tsp ground turmeric
3 tbsp vegetable oil
1 medium onion, very finely chopped
3 garlic cloves, finely crushed
2 inch piece fresh ginger, finely grated
1 tsp chili powder
1 tsp ground cumin
1 tsp ground coriander
2 tsp mango chutney or mango powder
½ tsp ground turmeric
½ tsp salt
1 red chili, finely chopped (omit if you don’t like fresh chili)
5½ oz frozen peas
1 tsp garam masala
4 tbsp tomato paste or passata
handful chopped coriander leaves, to sprinkle over the top
4 or 5 medium red onions, cut into wedges
2 tbsp ground cumin
METHOD:
Heat oven to 350°F/180°C.
Toss the onions in some mustard oil and the cumin until coated. Place in a roasting tray and roast in the oven for 40-45 minutes until soft, but not mushy.
Boil the potatoes in a pan for 8-10 minutes until just tender, then drain, ensuring that the potatoes are as dry as possible.
Heat the oil in a heavy-based saucepan, add the potatoes and fry for five minutes, or until golden-brown. Add the turmeric, toss the potatoes and cook for a further minute. Remove from the heat.
For the sauce, heat the oil in another pan over a medium-high heat. Add the onion and fry for five minutes; then add the garlic and ginger and fry until softened and lightly golden-brown (about 5 minutes).
Add the chili powder, cumin, coriander, turmeric and salt and fry for one minute, then add the tomato passata, chili, mango chutney and a little water and stir together. Add the fried potatoes, reduce the heat to medium, cover the pan and cook for 10 minutes, adding a little more water if the mix begins to dry out or stick. This should not however, be too wet as a curry.
Add the peas and garam masala and cook for 4-5 minutes, or until the peas are cooked through. Garnish with fresh coriander and serve with the roasted onions around the plate.