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Potato and pea curry with tomato and coriander (aloo dum)

Potato and pea curry with tomato and coriander (aloo dum) is built on Mustard Oil Or Vegetable Oil, Vegetable Oil, Kashmiri Chilli Powder, Amchur, and Salt. Scale it up or down for the number of people at the table.

Ingredients

• 4 tbsp
• 3 tbsp
• 1 tsp
• 1/2 tsp
• 1/2 tsp

Method (preview)

1. 1

   Boil the potatoes in a pan of salted water for eight minutes until just tender, then drain well.

2. 2

   Heat the oil in a heavy-based saucepan or karahi over a medium-high heat, add the potatoes and fry for five minutes, or until golden-brown.

3. 3

   Add the turmeric and fry for 30 seconds.

4. 4

   Remove from the heat.

5. 5

   For the sauce, heat the oil in another pan over a medium-high heat.

6. 6

   Add the bay leaves and fry for one minute, then add the asafoetida and stir.

7. 7

   Add the onion and fry for five minutes; then add the garlic and ginger and fry for five minutes, or until softened and lightly golden-brown.

8. 8

   Add the chilli powder, cumin, coriander, amchur, turmeric and salt and fry for one minute, then add the tomato passata, green chillies and 100ml/3½fl oz water and stir together.

9. 9

   Add the fried potatoes, reduce the heat to medium, cover the pan and cook for 10 minutes, adding a splash of water if anything catches on the bottom of the pan.

10. 10

    Add the peas and garam masala and cook uncovered for 3-4 minutes, or until the peas are cooked. Garnish with fresh coriander and serve.