Stop - Curry Time!

There has been a distinct absence of anything curried recently, and frankly, this bothers me.  It seems that over time, my taste buds have become irrevocably mutated, the end product being that I have to have some kind of curry each week.  Otherwise I die.  All the recent hot weather means we have been eating outside a lot, and potatoes (apart from an infrequent potato salad) are not generally featured on our summer menu.  I decided to use up some of the organic potatoes we have building up from our weekly veggie box delivery.

Indian restaurants nearly always feature some kind of potato option on their menu, but rarely do they swerve from the ever-faithful, though somewhat dull "bombay potatoes" or "saag aloo".  I have a great recipe for potatoes cooked in a highly spiced yoghurt-based sauce called "Aloo dum".  Dum, if I am not mistaken just means slow-cooked, so this is simply, slow cooked spuds.

Aloo Dum

•   For two people, peel and par-boil about 4-5 medium potatoes.  Drain them, and allow to cool.  Cut into wedges.
•   In a frying pan, or better a karahi fry them in oil until golden brown on all sides.  Remove and drain on kitchen roll.
•   Clean the karahi.  Add 6 tablespoons of neutral oil.  Heat on a medium heat.
•   Add a good pinch of asoefatida, a stick of cinnamon (6-7cm long), 3 cloves, 4 black cardamom, 4 finely chopped garlic cloves and a thumb of ginger grated finely.
•   After 30 seconds (don't allow the garlic to colour) throw in 2 finely diced, medium onions.  Cook until golden.
•   Add 2 tsp ground coriander, 1 tsp ground cumin, 1 tsp regular paprika, 1/2 tsp ground turmeric.  Stir and fry for 1 minute.
•   Blitz 3 tomatoes and 3 red chilli's (I used re-hydrated cherry bombs) in a blender.  Add to the onions.  Stir and cook for 1 or 2 mins.
•   Take the pan off the heat.  Meanwhile, whisk 250g of normal, full fat yoghurt.  Slowly add the yoghurt to the curry, a tablespoon at a time, each tbsp make sure to mix in well.
•   When all the yoghurt is added and incorporated add 1 teaspoon (or to taste) salt and a few decent grinds of black pepper.
•   Cook on a low heat until the potatoes are soft and yielding.

I served this with turmeric-infused basmati rice and peas.  I very much recommend you do too!