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) piece of fresh root ginger, peeled and finely chopped
400 g (13 oz) can chopped tomatoes
300 ml (2 pint) vegetable stock
1 teaspoon caster sugar
750 g (12 lb) baby new potatoes, scrubbed
100 g (3½ oz) baby leaf spinach. rinsed and drained
salt and pepper
torn coriander leaves, to garnish


1.Preheat the slow cooker if necessary. Heat the oil in a large frying pan, add the onion and fry, stirring, for 5 minutes or until lightly browned.
2.Mix in the crushed cumin seeds and cardamom pods with their black seeds, onion seeds, if using, ground spices and ginger.
3.Cook for 1 minute, then mix in the tomatoes, stock and sugar and season with salt and pepper. Bring to the boil, stirring.
4.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.
5.Cover and cook on high for 6 7 hours or until the potatoes are tender. Add the spinach and cook on high for 15 minutes until it is just wilted.
6.Stir the curry and serve sprinkled with torn coriander leaves and accompanied by warmed naan bread, a lentil dahl and boiled rice, if liked.
7.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.
8. Reduce the amount of potatoes to 500 g (1 lb). Drain a 400 g (13 oz) can chickpeas and stir into the mixture. Pour over the hot sauce and cook as above.

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