I’m not experienced at cooking Indian food, just eating it – this spicy potato curry dum aloo is the first Indian recipe I’ve made. I was a little intimidated by this recipe at first, because of all the spices. But I gathered all my ingredients ahead of cooking, which I almost always do, and cooking this curry went along smoothly.
Even though it has nine herbs and spices, and peppers in the ingredients, this curry is surprisingly unspicy in flavor. The flavors of the spices and herbs are in the curry, but they are so blended that only occasionally a single spice flavor stands out. The next time I make it, I might tweak the chili powder and try to spice it up a bit, or use a hotter pepper. But even with it being very mild in spice (heat), we really enjoyed the flavor of the potatoes with the curry paste coated around them. While cooking, the aromas are heavenly.
We had some of this leftover, which we reheated a couple of days later, and it was just as good as the first time around. If you try it, let me know what you think!
Adapted from Cilantro and Citronella. A great accompaniment to this recipe is this Homemade Vegan Naan.
| Prep Time | 5 minutes |
| Cook Time | 35 minutes |
| Servings |
servings
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- 12 new potatoes or larger potatoes cut into pieces
- 2 tablespoons a neutral oil like grapeseed, vegetable
- 12 whole cashews soaked in water 30 minutes or more
- 1/2 teaspoon fennel seeds
- 1 inch cinnamon stick
- 2 whole cloves
- 1/4 teaspoon ground cardamom
- 1 bay leaf
- 2 cloves garlic cut into pieces
- 1 medium onion chopped
- 1/2 inch fresh ginger cut into pieces
- 2 spicy green chilis I used one large pablano pepper, but jalapenos would be spicier
- 1 teaspoon cumin seeds
- 2 teaspoons chili powder
- 2 teaspoons coriander
- 1/4 teaspoon turmeric
- salt to taste
- 1 cup water
- slivers of onion and pepper for garnish
Ingredients
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|
- Peel the potatoes and boil in a large pot until tender, but not too soft. Drain and cool.
- Meanwhile, in a blender or food processor, puree the soaked cashews with some of the water to form a thick paste.
- Heat 1 tablespoon of the oil in a skillet. Fry the cooled potatoes until they are lightly browned and crispy on all sides. Drain on paper towels.
- Add another tablespoon of oil to the same skillet and get the oil hot. Reduce to medium heat and add the fennel seeds. when the seeds crackle, add in the cinnamon stick, cardamom, bay leaf, cumin, and 2 whole cloves. Saute until aromas are released.
- Add the onion, garlic, ginger and green chilis to the skillet and cook until the onion is translucent. Add the tomatoes and simmer until soft. Remove from the skillet to a plate to cool. Once cool, remove the cinnamon stick, bay leaf, and whole cloves and throw away. Puree the cooled skillet contents in a blender or food processor.
- Once pureed, reheat the contents in the skillet until the liquid has evaporated and it forms a thick paste. Add in chili powder, coriander, turmeric and a pinch of salt. Stir in the cashew paste. Add 1 cup of water and bring to a boil.
- Poke the potatoes with a fork all over, so the sauce can soak into them. Add them to the pan. Simmer 5 minutes or until the sauce reaches your desired consistency. Salt to taste. Garnish with chopped onions and chopped chili peppers.
I hope you enjoy this recipe! Leave any feedback in comments below. Also, share your comments on Instagram: @key_lime_coconut or on Twitter: @keylime_coconut.
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