Dum Aloo (Indian Potatoes)

Time

Prep 15 min · Cook 30 min · 45 min total

Difficulty

easy

1. 1

   Prick the potatoes with a fork and set on one side. Heat the oil in the deep-fat fryer or pan until hot. Fry the potatoes in batches until crisp and golden. They don't need to be completely cooked at this stage. Remove the potatoes with a slotted spoon and drain on kitchen paper.

2. 2

   Put 2 tablespoons of the hot oil in another saucepan and add the tomato paste. Cook until the oil separates, stirring frequently to prevent it from sticking.

3. 3

   Add the ground spices and crumbled dried mint, reserving a pinch for the garnish. Season to taste with salt.

4. 4

   Pour in the hot water, cover tightly and cook over a low heat for about 5-7 minutes until the potatoes are tender. The steam in the pan will cook the potatoes.

   7 min
5. 5

   Serve warm, dusted with the reserved mint.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.