dum aloo

Preparation time 15 minutes

Cooking temperature high

Cooking time 6¼–7¼ hours

Serves 4

2 tablespoons sunflower oil

1 large onion, sliced

1 teaspoon cumin seeds, crushed

4 cardamom pods, crushed

1 teaspoon black onion seeds (optional)

1 teaspoon ground turmeric

½ teaspoon ground cinnamon

2.5 cm (1 inch) fresh root ginger, peeled and finely chopped

400 g (13 oz) can chopped tomatoes

300 ml (½ pint) vegetable stock

1 teaspoon caster sugar

750 g (1½ lb) baby new potatoes

100 g (3½ oz) baby leaf spinach

salt and pepper

coriander leaves, to garnish

warm naan bread, to serve

Preheat the slow cooker if necessary; see the manufacturer’s instructions. Heat the oil in a large frying pan, add the onion and fry, stirring, for 5 minutes or until lightly browned.

Mix in the cumin seeds, cardamom pods and seeds, onion seeds (if used), ground spices and ginger. Cook for 1 minute, then mix in the tomatoes, stock, sugar and season with salt and pepper. Bring to the boil, stirring.

Cut the potatoes into thick slices or halves (if they are small) so that all the pieces are of a similar size. Transfer to the slow cooker pot and pour the sauce over the top. Cover and cook on high for 6–7 hours or until the potatoes are tender.

Add the spinach and cook, still on high, for 15 minutes more until it is just wilted. Stir the curry and serve sprinkled with torn coriander leaves and accompanied with warm naan bread and a lentil dhal and plain rice, if liked.

For dum aloo with saffron & chickpeas, add 2 large pinches of saffron threads instead of the turmeric and mix into the pan when you add the tomatoes. Reduce the amount of potatoes to 500 g (1 lb). Drain a 410 g (13½ oz) can chickpeas and stir into the mixture. Pour over the hot sauce and cook as above.