Dum aloo (potato curry)

Ingreadient

• 12 baby potatoes (about 350g) – or you can use larger potatoes; see step 1
• 300ml rapeseed oil to deep-fry
• 300g greek yogurt
• 2 tbsp kashmiri chilli powder (or mild chilli powder/paprika)
• 1 tbsp ground ginger
• 1 tsp ground fennel seeds
• ¼ tsp ground mace
• ⅓ tsp ground green cardamom
• 1 tbsp ground coriander
• 2 bay leaves
• Pinch asafoetida
• 1 tbsp ginger-garlic paste (see tips)
• ½ tsp ground turmeric
• 50g puréed fresh tomatoes
• 4 green chillies, deseeded and slit down one side
• ½ tsp garam masala
• 1 tbsp dried fenugreek leaves (methi)
• 1 tbsp chopped coriander leaves (optional)

Instruction

1. Peel the potatoes and prick them with a fork. If you bought larger potatoes, cut them into chunks. Wash and dry them.
2. Set 4 tbsp of the oil aside for later. Heat the rest in a deep heavy-based pan (or a kadai) until it reads 180˚C on a digital thermometer (or until a cube of bread browns in 30-40 seconds). Lower the potatoes carefully into the hot fat using tongs and deep-fry for 8-10 minutes until golden brown, then drain on kitchen paper.
3. Put the yogurt in a mixing bowl and add the ground spices and a pinch of salt. Mix with a whisk or fork to make a smooth paste, then set aside.
4. Heat the reserved oil in another pan. Add the bay leaves and asafoetida and fry for 30 seconds. Add the ginger-garlic paste and cook for 3-4 minutes until the raw aroma disappears. Add the turmeric and puréed tomatoes and cook for 4 5 minutes until the oil starts to separate from the mixture. Add 250ml water, bring to the boil, then add the yogurt.
5. Bring the mixture back to the boil and add the fried potatoes, green chillies and the garam masala. Cook on a medium heat until the potatoes have absorbed some of the gravy and the oil starts to come to the surface – about 10-15 minutes. Add the dried fenugreek, then turn off the heat. Serve garnished with chopped coriander if you like.