Dum Aloo Spicy Potatoes

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Dum Aloo Spicy Potatoes

Dum Aloo Spicy Potatoes

These Dum Aloo Spicy Potatoes are nothing like chips or roast potatoes. They are more like heavenly curried potatoes –  trust me when I say these are heavenly because they really are! If I could order them from a take away I would do all the time, but these are pretty unique – you won’t find them just anywhere.

The first time I spotted this gorgeous potato dish was from the wonderful chef Maria Nasir. You can find her website here: Foodaholic. It’s not identical to hers, but she always inspires me!

So now all my friends and family can cook good food, as I have now collected plenty of dishes from them the best curries that I found, and cooked from their table to my table.

This is what cooking its all about – learning from each other, no one was born a great cook and we all have different skills when it comes to cooking. I have traveled a lot and I’ve learned how to cook from my elders and betters, but curries I have mainly learned from my friends. I don’t like just any curry, and I really have to like the look at it before I decide to try certain dishes – these days I find it quite hard to find a restaurant that serves a great curry to satisfy my taste buds!

Let’s enjoy making these lovely Dum Aloo Spicy Potatoes:

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Dum Aloo Spicy Potatoes
Votes: 2
Rating: 4.5
You:
Rate this recipe!
Course side dishes
Cuisine Curry
Prep Time 10 minutes
Cook Time 45 minutes
Servings
portions
Ingredients
Course side dishes
Cuisine Curry
Prep Time 10 minutes
Cook Time 45 minutes
Servings
portions
Ingredients
Votes: 2
Rating: 4.5
You:
Rate this recipe!
Instructions
  1. In a deep pan add the peeled potatoes and fill up with water. Then bring to the boil for about 15 mins. Don't over-cook them.
  2. After 15 mins drain all the water and then let them cool down.
  3. Now the potatoes are cooler, heat up the oil and shallow fry the potatoes. Keep turning until they become nice and golden in colour, then set aside.
  4. In the meantime put all the ingredients in the electric grinder, including the water, and grind until smooth.
  5. In the same pan that you fried the potatoes, bring to a medium heat, then add the paste and cook for about 2 mins. Then add a little water to the bowl of the grinder and rinse. Then pour into the pan and cook for a further 4 mins.
  6. Tip the potatoes in the pan and toss gently until all the potatoes are coated. Then cover and cook until you see the spices start to stick to the potatoes. Test them with a knife. They should now be ready.
  7. Serve with a wedge of lemon. I would serve this dish with Tandoori chicken. Yummy!
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3 Comments

  1. Houria says:

    Merci pour cette recette

  2. Mahak says:

    This sounds positively amazing.great flavors.
    Can’t wait to try this recipe.

  3. kushi says:

    Dum aloo is our favorite and I loved your version very much dear. Its simple and delicious

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