Korean bibimbap
Use up your leftovers in a Korean bibimbap meaning 'mixed rice'. Switch up the veg with whatever you've got in the fridge, then serve over rice with a fried egg and dress in a sweet, spicy gochujang sauce
Dum aloo
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 500g baby potatoespeeled
- 2 tbsp vegetable or sunflower oil
- 1 onionfinely chopped
- 3 cardamom pods
- 3 bay leaves
- 2 cinnamon sticks
- ½ tsp cumin seeds
- ½ tsp kalonji seeds(nigella seeds), plus extra to serve
- 1 medium tomatochopped
- 1 tsp ginger and garlic paste
- 1 tsp fenugreek
- 1 tsp chilli powder
- ½ tsp turmeric
- 1 tsp ground coriander
- 1 tsp cumin
- 1 tbsp gram flour(chickpea flour)
- 250g Greek yogurt
- chopped coriander, garam masala and cashewsto serve
Nutrition: Per serving
- kcal247
- fat13g
- saturates5g
- carbs23g
- sugars7g
- fibre4g
- protein7g
- salt0.22g
Method
step 1
Put the potatoes in a pan of salted water, bring to the boil and cook for 10 mins, until just tender. Drain and set aside.
step 2
Drizzle the oil into the pan and fry the potatoes for 3-4 mins over a medium-high heat until lightly golden all over. Remove from the pan and set aside.
step 3
Stir in the onion, cardamom pods, bay, cinnamon stick, cumin seeds and kalonji (nigella) seeds. Fry for 6-8 mins until golden.
step 4
Stir in the chopped tomato, ginger and garlic paste, fenugreek, chilli powder, turmeric, ground coriander and cumin. Cook for 1-2 mins until the tomato softens.
step 5
Mix the gram flour and Greek yogurt together until smooth, then stir into the masala mixture. Pour in 100ml water, simmer for 1 min, then stir in the potatoes to coat with the masala sauce. Cover and steam for 8-10 mins over a low heat. Sprinkle with more kalonji seeds, chopped coriander, garam masala and cashews to serve.
