POTÁTO CURRY (DUM ÁLOO)

POTÁTO CURRY (DUM ÁLOO)

POTÁTO CURRY (DUM ÁLOO)

Ingredients

• 12 báby potátoes (or lárge potátoes cut into smáll pieces)
• 2 táblespoons ánd 1 teáspoon of vegetáble oil, divided
• 12 whole cáshews, soáked in wáter for 30 minutes
• 1/2 teáspoon fennel seeds
• 2.5 cm (1 inch) piece of cinnámon
• 2 green cárdámom pods
• 1 báy leáf
• 2 cloves
• 1 medium onion, chopped
• 1 1/4 cm (1/2 inch) piece of ginger, chopped
• 2 cloves of gárlic, chopped
• 2 spicy green chilies, chopped (ádjust to táste)
• 2 tomátoes, chopped
• 1 teáspoon cumin seeds
• 1 1/2 teáspoons chili powder
• 2 teáspoons coriánder powder
• 1/4 teáspoon turmeric powder
• Sált, to táste
• 1 cup wáter
• Fresh cilántro, to gárnish

Instructions

• Bring á medium-sized pot of wáter to á boil ánd boil the potátoes until tender but not mushy. Dráin the potátoes ánd állow them to cool. Peel them once cool enough to hándle. While to potátoes áre cooking, puree the soáked cáshews with á bit of wáter in á food processor to á thick páste.
• Heát one teáspoon of oil in á lárge pán over medium heát. Fry the potátoes until lightly browned ánd crispy on áll sides. Set áside on á páper towel to dráin.
• Ádd one táblespoon of oil to the pán ánd állow it to heát on high. Once the oil shimmers, reduce the heát to medium ánd ádd the fennel seeds. Fry just until the seeds cráckle ánd dárken slightly ánd then ádd in the cinnámon, cárdámom, báy leáf, ánd cloves. Continue frying for just á few seconds until they releáse their áromás.
• Ádd the onion, gárlic, ginger, ánd green chili to the spices ánd cook until tránslucent. Ádd the tomátoes ánd cook until soft. Remove the pán from the heát ánd állow to cool. Once cool, puree in á food processor or blender.
• Heát one táblespoon of oil in your pán over high heát. Once shimmering, reduce the heát to medium ánd ádd in the cumin seeds. Fry until they begin to cráckle ánd then ádd in the onion-tomáto puree. Cook, stirring occásionálly, until the liquid hás eváporáted ánd it forms á thick páste.
• Ádd in the dry spices: chili powder, coriánder, turmeric, ánd á pinch of sált. Állow to cook for á minute, then stir through the cáshew páste. Finálly, ádd the wáter ánd bring to á boil. Poke the potátoes áll over with á fork to állow the sáuce to penetráte ánd ádd them to the pán. Simmer for 5 minutes or until the grávy hás reáched your desired consistency.
• Serve gárnished with chopped fresh cilántro leáves.
• ..Full recipe>>   POTÁTO CURRY (DUM ÁLOO)

POTÁTO CURRY (DUM ÁLOO)