Dum Aloo – Nordindisches Tomaten-Kartoffel-Curry
3 bis 4 Portionen / Dauer 45 Min.+
- 2 mittelgroße / 160 g Tomaten gehackt
- 1 kleine rote Zwiebel gehackt
- 2 Knoblauchzehen feingehackt
- 2 cm frischer Ingwer fein gehackt
- 1/3 Tasse / 40 g Cashewkerne
- 1 + 1/2 Tasse / 360 ml Wasser
- 2 EL Öl
- 1 TL Koriander gemahlen
- 1 TL Kreuzkümmel gemahlen
- 1/2 TL Garam Masala
- 1/8 TL Asafoetida
- 4-5 mittelgroße oder 10-12 kleine / 450 g Kartoffeln geschält, grob gewürfelt
- 1/2 TL Kurkuma gemahlen
- 1 EL Zitronensaft
- 1 EL Tomatenmark
- 2 EL Kichererbsenmehl
- 1 EL Zucker oder Agavensirup
- 1 TL Salz
- frische Korianderblätter oder getrocknete Bockshornkleeblätter zum Garnieren
- Cashewkerne 30 Min. in 1/2 Tasse Wasser einweichen.
- Gehackte Tomaten, Zwiebel, Knoblauch, Ingwer, Cashewkerne und Einweichwasser in Küchenmaschine glatt pürieren.
- In einem großen Topf Öl auf mittlerer Flamme erhitzen.
- Gemahlenen Koriander, Kreuzkümmel, Garam Masala und Asafoetida zugeben und 1 Min. anbraten.
- Kartoffelwürfel und Kurkuma hinzufügen und 5-7 Min. unter Rühren braten.
- Zitronensaft und Tomatenmark einrühren und auf mittlerer Flamme weitere 2-3 Min. kochen.
- Püree unterrühren und 5-7 Min. kochen, bis die Kartoffeln weich sind und die Soße eingedickt ist.
- 1 Tasse Wasser, Kichererbsenmehl, Zucker und Salz hinzufügen. 5 Min. abgedeckt auf niedriger Flamme köcheln lassen.
- Mit gehackten Korianderblättern garnieren. Mit Basmati-Reis, Naan- oder Chapati-Brot servieren.
Variationen:
Vedisch: Knoblauch und Zwiebel weglassen, 1 kleine Tomate mehr zum Püree geben und 1 TL braune Senfsamen zusammen mit den anderen Gewürzen vor Zugabe der Kartoffeln anbraten. Cremig: 1 Tasse Sojamilch oder Kokosmilch anstatt 1 Tasse Wasser verwenden. Scharf: 1 gehackte rote oder grüne Chilischote oder 1/2 TL rote Chiliflocken vor Zugabe der Kartoffeln mit den anderen Gewürzen anbraten.
I’ve been cooking Indian food since I was a teen and have a vegetarian Indian cookbook, but I’ve never heard of Dum Aloo. Sounds yummy anyway! Cashew cream is such a great thing to have.
Hi Maija! That’s cool you’ve also been cooking lots of Indian food since your teen years. Dum Aloo is just one of many names for this dish… as is the case with many, many Indian recipes. I think there are names in Punjabi and Marathi for it as well — I remember my friends in India referring to it as other things.
My vegan sister is spending a few days with me at Christmas and this dish will be on the menu for sure.
Delighted to hear it, Judith! If you both like Indian food there are lots of other recipes here. Mutter Tofu-Paneer would go well with it, and add some more colors. Make it just with peas if you want it to be simpler. I can also recommend the General Tso’s “Chicken” (American-Chinese) which is moderately time-intensive, but totally worth it for special occasions.
Hi,
a few weeks ago I decided to try out more new recipes and while searching for some new ideas I found your website. It is such an amazing inspiration for me! Thank you for all the work you put into it! And the Dum Aloo is just divine!!!!!
Thank you Catrin! I’m very happy to hear my work and efforts have been inspiring. Glad you like the Dum Aloo, too! Your comment made my afternoon. :-)
Just discovered your blog through Practically Raw and totally loving it. The first thing I did was buy your cookbook. I feel like we have a similar cooking style (international vegan) so I am so stoked to get cracking on your recipes. :) This looks like a great dal for the winter months. :)
Janet, thanks for coming by – and thanks for the order! I really like your blog: Great photos and ideas. We definitely have common influences, inspirations and ideas with vegan cooking. Very cool to see you’ve done some traveling and had some international culinary adventures, too!
thanks! I love to travel and the best part is bringing all the memories back home. I feel like I have travelled to so many more places just through my own cooking adventures, though. Cheaper than overseas airfare, too. :-)
Talk ab0ut comfort food- This could shake off even the strongest winter blues. I can’t get enough spicy stews around this time of year!
Thanks Hannah! Yes, this one is perfect for cold days!
Oh, this looks so good! I think I may have just found my supper tonight. Now to try to find garam masala in Mexico :)
Hi Micki- greetings to you and the Barefoot family! :-) Instead of Garam Masala, you could use slightly more ground cumin and coriander, + a pinch of cinnamon, and a bay leaf. Get whole cumin and coriander seeds if you can, and grind them. Btw The hing is not essential, and you can use another flour (or none) instead of chickpea flour, based on what you can find.
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