Dum Aloo (Indian Potatoes)

1. 1

   Prick the potatoes with a fork and set on one side.

2. 2

   Heat the oil in the deep-fat fryer or pan until hot.

3. 3

   Fry the potatoes in batches until crisp and golden.

4. 4

   They don't need to be completely cooked at this stage.

5. 5

   Remove the potatoes with a slotted spoon and drain on kitchen paper.

6. 6

   Put 2 tablespoons of the hot oil in another saucepan and add the tomato paste.

7. 7

   Cook until the oil separates, stirring frequently to prevent it from sticking.

8. 8

   Add the ground spices and crumbled dried mint, reserving a pinch for the garnish.

9. 9

   Season to taste with salt.

10. 10

    Pour in the hot water, cover tightly and cook over a low heat for about 5-7 minutes until the potatoes are tender.

11. 11

    The steam in the pan will cook the potatoes.

12. 12

    Serve warm, dusted with the reserved mint.

* Per serving · 4 servings · Values may vary.

No additional tips available.