Dum Aloo
Spice Profile: black peppecorns, cardamom, cinnamon, cloves, coriander, cumin, fenugreek seed, ginger, kashmiri chili powder, mace, nigella seed, nutmeg, star anise, turmeric, yellow mustard
Simple and delicious! Try this one out! Take 3 to 4 medium potatoes and peel them. Chop the potatoes into large chunks, like golf ball sized. Coat them with olive oil and roast in a 400 degree oven for about 50 minutes, turning occasionally until they have a crispy outer shell. While those are cooking, in a large dutch oven with a lid, sauté one medium chopped onion in olive oil. When the onions are translucent, add the spice, (2 tsp Stock+Spice dum aloo), and shut the heat off. Mix the spice in the pot for about a minute and then add one cup of water, plus about one cup of yogurt, and a teaspoon of flour. Mix well, and slowly heat the pan, mixing often until you get to a simmer, this will help the yogurt not to break. If the yogurt does break, it isn’t the end of the world, it still tastes great, but it’s not quite as pretty. You can always add more water later. When the potatoes are done roasting, remove them from the oven and use a fork to put some holes in them so the curry can get into the potatoes. Add the potatoes to the warm curry sauced dutch oven. Cover well and place in a 220 degree oven for 35 minutes. Add salt to taste and serve with basmati rice or with Naan. Enjoy!
