Potato and Pea Curry with Tomato and Coriander (Aloo Dum)

Boil and fry potatoes with spices, then simmer in a tomato-based sauce with ginger, garlic, and frozen peas.

Vegetarian Healthy Indian Main Course Curry Potato

Estimated Nutrition

Calories

297.3

kcal / serving

1784 kcal total

Carbs

37.3g

per serving

224 g total

Fat

13.3g

per serving

80 g total

Protein

5.3g

per serving

32 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

NutsSeeds

tsp

Turmeric

ground

piece

Bay Leaf

Indian variety

0.25

tsp

Asafoetida

clove

Garlic

finely crushed

tsp

Chili Powder

Kashmiri

tsp

Cumin

ground

tsp

Coriander

ground

0.5

tsp

Amchur

dried mango powder

0.5

tsp

Turmeric

ground

0.5

tsp

Salt

to taste

tsp

Garam Masala

handful

Coriander

fresh leaves, chopped

OilsFats

tbsp

Mustard Oil

or vegetable oil

tbsp

Vegetable Oil

Vegetables

Potato

peeled and cut into 3cm chunks

piece

Onion

medium size, very finely chopped

Ginger

fresh root, finely grated

200

Tomato Passata

piece

Green Chilli

sliced lengthways into thin strips

150

Pea

frozen

Method

Mix in peas and garam masala and cook uncovered for 4 minutes.

Add fried potatoes, cover, and cook for 10 minutes on medium heat.

Stir in tomato passata, green chillies, and 100ml of water.

Add chilli powder, cumin, coriander, amchur, turmeric, and salt and fry for 1 minute.

Garnish with fresh coriander and serve.

Fry onions for 5 minutes, then add garlic and ginger for another 5 minutes until golden.

Heat oil in another pan and fry bay leaves for 1 minute before stirring in asafoetida.

Fry potatoes in oil for 5 minutes until golden-brown, then add turmeric and fry for 30 seconds.

Boil potatoes in salted water for 8 minutes until tender and drain.