fried potato curry close up in tourene

Indian Fried Potato Curry (Dum Aloo)

What do you do with two pounds of potatoes that have been sitting in your veggie basket for weeks??? Turn them into fried potato curry!

fried potato curry in bowl close up

I am always on the lookout for Indian curries I can do with veggies that will taste great and fill me up. Something about the combination of all those spices and caramelized onions really tellS your stomach all is well. I don’t often get up to Bentonville, the Northwest Arkansas mecca of Indian food, so I have to be creative about filling my Indian food needs. By the way, if anyone knows someone with social media and Indian food skills, I would love to have their contact info!

This has been one of the coldest winters I can remember. It was 3 degrees when I drove to work yesterday and only 4 degrees when I drove up to Bentonville for a bloggers networking meeting. It was worth the drive. I got some great tips from experienced food bloggers. Thanks Stephanie and Cristina!

Back to the potatoes. Potatoes are a great vegetable to do curry with because they are neutral in flavor and will take on whatever you give them. Lots of potato curry recipes with onions as the base will tell you to cook the onions for a few minutes, but take heed…if you have the patience to caramelize them down for at least 20 minutes, you will love the result.

fried potato curry in skillet close up

PREP TIME: 10 MINUTES             COOK TIME: 50 MINUTES             SERVINGS: 8

 

INGREDIENTS

  • 3 lbs. small potatoes, peeled (unless they are red potatoes) and chopped into bite size chunks
  • 1/4 cup olive oil and 2 tbsp. olive oil, separated
  • 1 onion, slice very thin
  • 5 cloves garlic, minced
  • 1 inch ginger root, grated
  • 1 tbsp. tomato paste
  • 15 cashews
  • 1 bay leaf
  • 1/2 tsp cardamom powder
  • 1 jalapeno, diced
  • 1/2 tsp garam masala
  • 1 tsp coriander
  • 2 tbsp. paprika
  • 1 tbsp. sea salt
  • 1 tsp cayenne powder
  • 1/2 tsp turmeric
  • 1/2 tsp fenugreek
  • 1 cup whole milk yogurt

DIRECTIONS

  1. Place potatoes in a medium pot with a few cups of water and boil for 4-5 minutes. Remove and drain.
  2. Heat oil in a large pan and add potatoes. Fry them for about ten minutes or until golden brown on the edges and soft throughout. Set aside.
  3. In another pan, heat two tablespoons of olive oil over medium heat and cook onions for at least twenty minutes until brown and transparent, adding garlic and ginger for the last five minutes. Remove from heat and place mixture in a blender with tomato paste, cashews and a few tablespoons of water. Blend until smooth.
  4. Heat onion mixture in a pan over medium heat and fry for a few minutes. Add potatoes, bay leaf, cardamom, jalapeno, garam masala, coriander, paprika, salt, cayenne, turmeric and fenugreek and simmer for about ten minutes. Turn heat off and add yogurt slowly to prevent curdling. Serve with your favorite grilled meat or over rice!

fried potato curry in bowl close up

 

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