Dum Aloo Banarasi (Baby Potato Curry with Tomato and Yoghurt)

• 800 g Mixed baby potatoes
• 2 tsp Fine sea salt
• 3 tbsp Sunflower oil
• 2 tsp Cumin seeds
• 1 large Yellow onion
• 25 g Ginger root
• 5 cloves Garlic
• 1 tsp Ground turmeric
• 2 tsp Ground Kashmiri chili
• 2 tsp Garam masala
• 400 g Canned chopped tomatoes
• 200 g Yogurt, plain
• 15 g Fresh coriander

1. Put the potatoes in a large pot and cover with cold water. Add 1 tsp of the fine sea salt, bring to the boil, then simmer for 10 to 12 minutes until just tender when pierced. Drain well in a colander and set aside.
2. Finely slice the yellow onion. Grate the ginger root and crush the garlic.
3. Heat the sunflower oil in the pot over medium heat. Add the cumin seeds and cook for 30 to 45 seconds until fragrant and slightly darker. Stir in the onion and cook for 8 to 10 minutes until golden.
4. Add the ginger and garlic and cook for 1 minute, stirring. Stir in the ground turmeric, ground Kashmiri chili and garam masala, and cook for 30 seconds so the spices bloom without catching.
5. Tip in the canned chopped tomatoes and bring to a gentle simmer. Cook for 8 to 10 minutes, stirring occasionally, until the sauce looks thicker and the oil begins to separate at the edges.
6. In a mixing bowl, whisk the yogurt with 3 tbsp of the hot tomato sauce until smooth. Lower the heat and stir the yogurt mixture into the pot a little at a time, keeping the curry at a gentle simmer so it does not split.
7. Add the potatoes and the remaining 1 tsp fine sea salt, then simmer gently for 10 to 12 minutes, turning the potatoes so they get well coated. The gravy should be thick enough to cling to the potatoes; if it tightens too much, add a splash of water from the kettle. Taste and adjust salt if needed.
8. Roughly chop the fresh coriander and stir most of it through the curry. Rest for 2 minutes off the heat, then scatter over the remaining coriander to serve.

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