Dum Aloo

In my search for vegan food I cannot fault Indian cuisine. It is simply the most flavoursome, rich and exotic cuisine around. The Begali curry I made this evening uses really basic ingredients but produces a mouthwatering, satisfying dish that will stimulate your tastebuds. 


  • 1 kg potato – try to use waxy ones rather than fluffy. I used agria.
  • 4 tbsp peanut oil. Pic’s do a really nice one. 
  • 2 brown onions
  • 3 cloves garlic
  • 2 large tomatoes
  • 1/2 tsp chili powder
  • 1/2 tsp ground turmeric 
  • 1/2 tsp ground cinnamon
  • 4 whole cloves ground to a powder
  • 1/2 thumb piece of fresh ginger
  • 1 1/2 cups water


  1. Quarter the potatoes and par boil them until they are almost cooked.
  2. Whilst they cook, blend the onion, garlic and ginger to make a paste.
  3. Blend the tomatoes seperately.
  4. Once the potatoes are drained heat the oil in a large pan, add the turmeric and fry the potatoes for 5-6 minutes making sure that they don’t burn. 
  5. Remove the potatoes from the pan and add the bay leaf and onion paste to the pan. Fry this lightly for 3-4 minutes then add the tomato paste.
  6. Cook for a further 2 minutes, then add the rest of the spices in. 
  7. Add the potato back to the pan and make sure that each piece is coated in the sauce.
  8. Add the cup and a half of water and simmer with a lid on until the potatoes are just soft. Add a little more water if necessary. 

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