Dum aloo

Spicy potatoes

This is a great potato dish using Ballymakenny Farm violet potatoes – not only do these potatoes have the perfect starch content for this dish, they have a wonderful vibrant purple colour.

Serves 4


  • 16 violet potatoes
  • 40g vegetable oil
  • 2 onions, thinly sliced
  • 1 teaspoon ground mustard powder
  • 3-4 dried red chillies, finely sliced
  • 1 teaspoon whole cumin seeds
  • 2 fresh tomatoes, quartered
  • 1 teaspoon turmeric powder
  • 1 teaspoon chilli powder
  • 1 teaspoon coriander powder
  • 1 pinch cloves
  • 1 pinch black cardamom
  • 1 pinch cinnamon
  • Salt


1 Steam the violet potatoes for 10 minutes – we want them softened but not fully cooked.

2 Whilst they’re steaming away, gently sauté the rest of the ingredients in a thick bottomed pot for a few minutes – we don’t want to over fry them until they are bitter, so gently gently.

3 When the potatoes are steamed, put them into the pot and give them a good shake to evenly coat the spiced oil over the skins and into any nooks and crannies that have formed when the potatoes burst a bit. Those canyons of fluffiness are great for soaking up the flavours.

4 Put a lid on the pot and gently heat over a very low heat for 7-8 minutes until the potatoes are just cooked and all the favours have mingled nicely.

Tip: In India, there would be a huge emphasis on vegetarian food, so this one would be a winner for any vegetarians or vegans coming to dinner – a real tasty treat.

Recipe credit: Kinara Kitchen

Photography credit: Harry Weir, assisted by Brian Clarke


For more roast dinner options:

The Perfect Roast Housekeeper’s Cut

Whole roast chicken with stem broccoli