Dum Aloo (Potato Curry)

Process

1. Prep:
   1. Fenugreek leaves: crush in the mortar & pestle
   2. Potatoes
      1. Cube into equal size, approx 1.5 inch
      2. Boil until half-cooked (still mostly hard), approx 5-6 minutes then remove to cool and dry
      3. Heat the oil then add the potatoes and fry on medium-high until golden.
      4. Remove from heat, prick with a fork so it can absorb the gravy (don’t overdo or they’ll break)
   3. Onion/tomato paste
      1. Boil the onions for 6-8 minutes until pale and transparent
      2. Drain completely and rinse with cold water
      3. Add the almonds, chopped tomatoes, onions to the blender; make a smooth puree
2. Heat the oil to medium
3. Add the bay leaf, cardamom, ginger, garlic. Fry 2 minutes.
4. Add the onion-tomato paste, saute until the raw smell goes away and it thickens slightly
5. Add the spices, saute until the masala becomes thick
6. Whisk the yoghurt until smooth; add some of the hot mix to the yoghurt, mix well, then add it all back.
7. Saute until it thickens further
8. Add potatoes and a little water. Mix well, bring to a boil, cover and cook for 5-7 minutes until the potatoes are fully cooked
9. Mix in the crushed fenugreek and remove from heat
10. Stir through the coriander leaves.