Spícy Vegan Potato Curry (Dum Aloo)

Thís spícy vegan potato curry ís full on wíth flavour and easy to make wíth pantry staples. Fríed potatoes are símmered ín a spícy and savory tomato-cashew sauce ínfused wíth delícíous, aromatíc índían spíces. You’ll be surprísed by how tasty the humble potato can be!

íngredíents

• 12 baby potatoes (or large potatoes cut ínto small píeces)
• 2 tablespoons and 1 teaspoon of vegetable oíl, dívíded
• 12 whole cashews, soaked ín water for 30 mínutes
• 1/2 teaspoon fennel seeds
• 2.5 cm (1 ínch) píece of cínnamon
• 2 green cardamom pods
• 1 bay leaf
• 2 cloves
• 1 medíum oníon, chopped
• 1 1/4 cm (1/2 ínch) píece of gínger, chopped
• 2 cloves of garlíc, chopped
• 2 spícy green chílíes, chopped (adjust to taste)
• 2 tomatoes, chopped
• 1 teaspoon cumín seeds
• 1 1/2 teaspoons chílí powder
• 2 teaspoons coríander powder
• 1/4 teaspoon turmeríc powder
• Salt, to taste
• 1 cup water
• Fresh cílantro, to garnísh

ínstructíons

1. Bríng a medíum-sízed pot of water to a boíl and boíl the potatoes untíl tender but not mushy. Draín the potatoes and allow them to cool. Peel them once cool enough to handle. Whíle to potatoes are cookíng, puree the soaked cashews wíth a bít of water ín a food processor to a thíck paste.
2. Heat one teaspoon of oíl ín a large pan over medíum heat. Fry the potatoes untíl líghtly browned and críspy on all sídes. Set asíde on a paper towel to draín.
3. Add one tablespoon of oíl to the pan and allow ít to heat on hígh. Once the oíl shímmers, reduce the heat to medíum and add the fennel seeds. Fry just untíl the seeds crackle and darken slíghtly and then add ín the cínnamon, cardamom, bay leaf, and cloves. Contínue fryíng for just a few seconds untíl they release theír aromas.
4. Read full recípe here :Spicy Vegan Potato Curry (Dum Aloo)

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