Dum Aloo (indian Potatoes)

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 10 ounces new potatoes
• sunflower oil, for deep frying
• 3 tablespoons tomato paste
• 1 teaspoon ground fennel
• 1 teaspoon ground ginger
• 1/2 teaspoon dried mint, crumbled to a powder
• 1/4 cup hot water

Recipe

• 1 prick the potatoes with a fork and set on one side.
• 2 heat the oil in the deep-fat fryer or pan until hot. fry the potatoes in batches until crisp and golden. they don't need to be completely cooked at this stage. remove the potatoes with a slotted spoon and drain on kitchen paper.
• 3 put 2 tablespoons of the hot oil in another saucepan and add the tomato paste. cook until the oil separates, stirring frequently to prevent it from sticking.
• 4 add the ground spices and crumbled dried mint, reserving a pinch for the garnish. season to taste with salt.
• 5 pour in the hot water, cover tightly and cook over a low heat for about 5-7 minutes until the potatoes are tender. the steam in the pan will cook the potatoes.
• 6 serve warm, dusted with the reserved mint.