FOODIE

Kashmiri Dum Aloo

Apr 15, 2023

Or what to cook when you have got nothing in!


Here is the deal - this is NOT a cooking blog! You are not going to find endless screeds of content about how “I read my cards and they told me that I should be eating mauve and doing yoga on top of the kitchen cabinets”


Ain’t nobody got time for that!


Actually - if you are remotely interested it's because you need to write long posts to be seen as an “Authority” in Google! Well, Google is a baby! I survived before that little baby upstart bestowed the “expert” title on me!


What does Google know about getting dinner on the table when there is very little in?


Which is why I cook Dum Aloo - a couple of handfuls of potatoes and some yoghurt and all the rest of the (remarkably big) flavour comes from my spice rack!


Pilau Rice if we are feeling fancy - flatbreads if we are eating in front of the telly or stir-fried cumin cabbage if I am a Mum suddenly thinking I should force some vitamins into the teenager! You chose your battles - am I right?


Whatev’s!


On to the recipe - now don't freak about the long list, it's mostly dried spices and if you don’t have them all then just use what you have. This is about getting full bellies not points for perfection - you hear me?



INGREDIENTS

  • Small Bag of Potatoes (750g) boiled


Yoghurt Mix

  • 1.5 cups natural yoghurt
  • 2 tsp coriander powder
  • 0.25 tsp tumeric
  • 1 tsp medium chilli powder
  • 1 tsp cumin
  • 1 tsp ground ginger
  • 0.5 tsp garam masala
  • 2 tsp ground fennel
  • 2 tsp plain flour to stabilise


Curry Base

  • 2 tbsp oil
  • 2 bay leaves
  • 0.5 tsp hing
  • 2 whole dried chillis
  • 3 -4 cloves
  • 2 cracked cardamon
  • 6 peppercorns
  • 1 tsp salt



Bit overwhelming - right? Give me a minute and I will make it make much more manageable!



There - doesn't that make more sense?



Take a small bag of potatoes (mine is 750g) cut them into bite sized pieces and cook till tender. The recipe will tell you then to cool them and peel them .. but … but .. but its a weekday evening and that is NOT happening!


So potatoes into my pot - cover with salted boiling water and bring up the boil again for three minutes. These have been in my fridge for a couple of weeks after I got them in a LIDL magic box!



Throw into the Thermal Cooking Bag - snuggle it tight and leave for 15 minutes. The residual heat from the pan and water will cook your potatoes through.



Now - as the potatoes are relaxing in their salty spa I whip up a batch of my favourite Naan breads. You can grab the recipe HERE! And leave them to prove as I get on with the rest of the dinner.



Drain the potatoes and let them steam off most of their moisture then into my frying pan with some oil to get crispy.




Back to my enamel pot - heat the oil them toss in all the dry spices and swish around for 30 seconds or so till they begin to smell nice and toasty.



Pour over the yoghurt mixture and bring back to a simmer.


As soon as the potatoes are crisped up - shoot them into the sauce and bring back to a boil.



Into the Thermal Cooking Bag again for 10 minutes whilst you make your sides.


And serve …




Now I will tell you right now - this is not the place for you to come and look for fancy schmancy plates of food that look like a stylist has laboured over the lighting for hours. This is cooking for busy women who need food to be cheap, fast and tasty and more importantly into the table and into bellies whilst it is still hot!


If you want Food Porn - head off elsewhere!


You want good and tasty and cheap - I am your gal pal!


BTW - you can totally nuke these on day two for lunch if there are any leftovers!


Love you lots

Elaine X