This is a wonderful recipe for when you want to make something quick and filling but also flavoursome too. This hearty north Indian dish has a rich creamy gravy and goes well with any Indian bread such as naan, kulcha or paratha. Spiced and flavoured with chilli, garlic and kasuri methi. The essence to creating this dish is the base curry; a creamy & smooth gravy which will coat the fried potatoes.
Baby potatoes are very versatile and so easy to cook and experiment with. I usually have a small bag on them in the pantry and use them to make this recipe often. Baby potatoes can be substituted with regular potatoes and chopped into cubes as I have done on this occasion.
I prepared my gravy in advance to ensure my cooking time was kept to a minimum. Firstly, I soaked the cashew nuts in hot water for 30 minutes or so while I prepared the remaining ingredients. I chopped the onions, tomatoes and chillies; minced the garlic and ginger and of course chopped the potatoes. The potatoes were first half boiled in salted water for about 15 minutes then shallow fried to give them a lovely soft yet crunchy texture. This also assists in absorbing the flavours and the gravy while they simmer.
For this recipe I have used cashew nuts which gave the gravy a depth and richness and the addition of fresh ginger at the end of the cooking process adds a lovely spicy taste which helps for that hint of spice to cut through the rich curry.
We really enjoyed this dish and found the flavours to be very balance and complimentary of each other.
Try this with naan or any other Indian bread of your choice or even with rice.
Kashmiri Dum Aloo
1 organic medium red onion
3-4 organic garlic cloves
1 inch organic ginger
2 organic green chillies
1 organic bay leaf
3-4 organic cloves
1 inch cinnamon bark
3-4 organic neem (curry leaves)
1 teaspoon organic cumin seeds
1 teaspoon organic mustard seeds