Dum Aloo (Potatoes in Nut Sauce)

Ingredients

• 2 cardamom pods
• 2 cloves
• 1 tsp cumin seeds
• 20 g ground almonds (2 tbsp)
• 20 g coconut shreds (2 tbsp)
• 15 g sesame seeds (1 tbsp)
• 4 Garlic cloves
• 20 g ginger root
• 1 Green Chili Pepper
• 3 shallots
• 800 g small potatoes (e.g., triplets)
• 3 tbsp Coconut oil
• 3 tomatoes
• 0.5 tsp turmeric powder
• 200 g Greek yogurt
• 0.5 bunch coriander (10 g)
• Salt
• Pepper

Instructions

1. 1.

   Open the cardamom pods to release the seeds. Toast the cardamom, cloves, cumin, almonds, coconut shreds and sesame seeds in a hot pan without oil over medium heat for 2–3 minutes. Let cool for 10 minutes, then grind finely in a blender.

2. 2.

   Meanwhile peel the garlic and ginger. Halve the chili lengthwise, deseed and wash. Roughly chop everything, puree with 60 ml water, and stir into the spice mixture.

3. 3.

   Peel and finely dice the shallots. Wash the potatoes thoroughly and pierce all around with a fork. Heat oil in a large pan. Add the potatoes and fry for 10–15 minutes over medium heat until golden brown. Add the shallots and cook together for about 5 minutes.

4. 4.

   Wash the tomatoes, score them crosswise with a knife, blanch briefly in boiling water, shock in cold water, peel, and dice.

5. 5.

   Add the tomatoes and spice mixture to the potatoes. Stir in turmeric, yogurt and about 150 ml water, cover and simmer for 15–20 minutes over low heat.

6. 6.

   Remove the lid and let the Dum Aloo cook uncovered for 10–15 minutes until the nut‑spice sauce thickens. Wash, dry and roughly chop coriander leaves. Season the dish with salt and pepper, garnish with coriander, and serve.