Aloo Dum (Indian Spiced Potatoes)

Recipe # 2 today is my variation of something I found online for a very tasty Indian-style side dish.  This recipe makes 10 side-dish-sized servings.

You will need:

• 2 pounds potatoes, chopped
• water for boiling
• 1/2 tsp turmeric powder
• 1/2 tsp chili powder
• 1 tsp ground cumin
• 2 tsp ground coriander
• 1/2 tsp ground cloves
• 1 inch cinnamon stick
• 3 tbsp olive oil
• 3 small-to-medium onions, diced
• 6 cloves garlic, minced
• 1 tbsp fresh grated ginger
• 1/2 tsp salt
• 1/2 cup tomato sauce
• 1/3 cup cashew pieces
• 1 cup peas
• 2 tbsp chopped fresh cilantro

Directions:

1. In a large pot, cover the potatoes with water and boil just until barely tender.
2. In a large skillet, lightly toast all of the spices over low heat for just a minute or two, then add the oil and onions, and cook for another five to seven minutes over medium-low heat.
3. While it’s cooking, chop up the garlic and ginger, using the salt in the chopping pile as an abrasive chopping aid.
4. Add to the pan the tomato sauce and the salt/ginger/garlic mixture, and cook on low for another five to seven minutes.
5. Gently stir in the cashews pieces, the potatoes and the peas.
6. Pour in the vegetable stock.  Bring it all to a simmer, and allow to cook for at least ten minutes, until the liquids are all absorbed and the potatoes are cooked through.
7. Top with fresh cilantro and serve.

Each serving has:

• 156 calories
• 3 grams protein
• 22 grams carbs
• 6 grams fat
• 3 grams fiber
• 165 mg sodium

A close-up picture just for fun: