Potato and Pea Curry with Tomato and Coriander (Aloo Dum)

• porsi: Serves 6-8
• waktu aktif: less than 30 mins
• total waktu: 2 hours

Bahan-bahan

For the fried potatoes:

1kg/2lb 4oz potatoes, peeled and cut into 3cm/1¼oz chunks

4 tbsp mustard oil or vegetable oil

1 tsp ground turmeric

For the sauce:

3 tbsp vegetable oil

2 Indian bay leaves

¼ tsp asafoetida

1 medium onion, very finely chopped

6 garlic cloves, finely crushed

5cm/2in fresh root ginger, finely grated

1 tsp Kashmiri chilli powder

1 tsp ground cumin

1 tsp ground coriander

½ tsp amchur (dried mango powder)

½ tsp ground turmeric

½ tsp salt

200g/7oz tomato passata

2 green chillies, sliced lengthways into thin strips, with or without seeds according to preference

150g/5½oz frozen peas

1 tsp garam masala

handful chopped coriander leaves, to finish

Petunjuk

Boil the potatoes in a pan of salted water for eight minutes until just tender, then drain well. 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. Add the turmeric and fry for 30 seconds. Remove from the heat.

For the sauce, heat the oil in another pan over a medium-high heat. Add the bay leaves and fry for one minute, then add the asafoetida and stir. 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.

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. 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.

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.