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🍽️ Dum Aloo: Potatoes in Creamy Nut Sauce

423 kcal · 30 min · 4 servings

Ingredients

• 2 cardamom pods
• 2 cloves
• 1 tsp cumin seeds
• 20 g ground almonds (2 tbsp)
• 20 g coconut flakes (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. baby potatoes)
• 3 tbsp coconut oil
• 3 tomatoes
• 0.5 tsp turmeric powder
• 200 g Greek yogurt
• 0.5 bunch cilantro (10 g)
• salt
• pepper

Instructions

1. 1. Open the cardamom pods and remove the seeds.
2. 2. Toast the cardamom seeds, cloves, cumin, almonds, coconut flakes, and sesame seeds in a hot, fat-free pan over medium heat for 2 to 3 minutes.
3. 3. Let the toasted mixture cool down for 10 minutes.
4. 4. Grind the cooled mixture in a blender or mill until it forms a fine powder.
5. 5. Peel the garlic and the ginger.
6. 6. Cut the chili pepper lengthwise, remove the seeds, and wash the pepper.
7. 7. Dice the garlic, ginger, and chili roughly.
8. 8. Blend the diced ingredients with 60 milliliters of water into a smooth paste.
9. 9. Mix the chili paste with the ground spice powder from step 4.
10. 10. Peel the shallots and dice them finely.
11. 11. Wash the potatoes thoroughly.
12. 12. Prick the potatoes all around with a fork.
13. 13. Heat the oil in a large pan.
14. 14. Fry the potatoes over medium heat for 10 to 15 minutes until golden brown.
15. 15. Add the diced shallots to the potatoes.
16. 16. Fry the shallots together with the potatoes for about 5 minutes.
17. 17. Wash the tomatoes.
18. 18. Score a small cross into the bottom of each tomato.
19. 19. Pour boiling water over the tomatoes for a few seconds.
20. 20. Shock the tomatoes in cold water to loosen the skin.
21. 21. Peel the tomatoes and chop them into small pieces.
22. 22. Add the tomato pieces and the spice mixture to the potatoes in the pan.
23. 23. Stir in turmeric, yogurt, and about 150 milliliters of water.
24. 24. Let the sauce simmer covered over low heat for 15 to 20 minutes.
25. 25. Remove the lid from the pan.
26. 26. Let the dish simmer uncovered for another 10 to 15 minutes until the sauce thickens to a creamy consistency.
27. 27. Wash the cilantro.
28. 28. Shake the cilantro dry.
29. 29. Chop the cilantro leaves roughly.
30. 30. Season the Dum Aloo with salt and pepper to taste.
31. 31. Sprinkle the finished dish with the chopped cilantro.
32. 32. Serve the Dum Aloo hot.

Nutrition per serving

• kcal: 423
• Protein: 10 g · Fett/Fat: 25 g · Carbs: 40 g