Dum aloo, sweet and spicy new potatoes

Summer, it seems, was a Wednesday in May, right now there is a steady downpour, and my roof terrace looks like a pond – high time for some warming comfort food.

This is perfect with tiny new potatoes, which don’t need peeling, just a thorough scrub.

Dum aloo, sweet and spicy new potatoes
Serves: 4
  • about 30 small new potatoes
  • 2 tbsp ghee, or coconut oil
  • 5-6 green cardamom pods
  • 1 tsp cumin seeds
  • 1 cinnamon stick, or cassia bark
  • 2 bay leaves
  • 3-4 cm fresh ginger, grated
  • 400 g can cherry tomatoes, or chopped tomatoes
  • 1 tsp sugar
  • salt and pepper
  • 1 serrano chile
  • 3 tbsp chopped fresh coriander
  1. Cook the potatoes in a saucepan of boiling water for 12-15 minutes, until tender. Drain and cool slightly. Peel the skins if you prefer.
  2. Heat the ghee in a frying pan over a medium heat. Crush the cardamom pods and cumin seeds in a mortar. Add to the pan along with cinnamon or cassia and bay leaf.
  3. When the cumin seeds start to sizzle, add the potatoes, ginger, tomatoes, sugar and a splash of water. Season well with salt, partially cover and continue cooking over a low heat until half the liquid evaporates and the sauce is slightly thickened.
  4. Seed the serrano chile, slice into thin strips and stir into the sauce. When the chile is heated through, add the coriander, season with s+p, and serve.
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3 Antworten

  1. KochSchlampe sagt:

    Oh, das sieht aus, als wäre es nicht nur heißes Comfort Food sondern auch kalt ein 1a Kartoffelsalat, wenn der Sommer doch mitspielt.

  2. das schaut verdammt lecker aus

  3. Farsi sagt:

    Sieht sehr lecker aus. Ich brauch noch ein Mitbringsel für eine Party, ich glaub ich versuch mal ne Schüssel von diesen Kartoffeln.

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