This recipe of Dum Aloo is a little spicy, uses fresh ground masala and is so perfectly creamy too, thanks to the cashews. Dum Aloo literally means potatoes cooked in dum/closed or sealed pot. The longer the potatoes are cooked, better the texture and flavor.
Dum Aloo Masala –
- 1 2” piece Cinnamon
- 2 Cloves
- 1 Green Cardamom
- 6-8 Cashews
- 1 teaspoon Cumin/Jeera
- 1 teaspoon Coriander Seeds
For Dum Aloo Gravy –
- 12-15 Boiled Baby Potatoes
- 1 cup Finely Chopped Onions
- 1 cup Tomato Puree (check notes)
- ½ teaspoon Ginger Garlic Paste
- 2 tablespoon Oil
- 2 Bay Leaves
- ½ teaspoon Turmeric Powder
- ¾ teaspoon Red Chilli Powder
- ½ teaspoon Garam Masala Powder
- 1 teaspoon Sugar
- Salt as needed
- Water as needed
- Fresh Coriander Leaves
INSTRUCTIONS
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First, grind all the ingredients under Dum Aloo Masala into a smooth powder. Set this aside.
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In a pan, heat 1 tablespoon oil and fry potatoes until golden brown on all sides. Remove them from pan and set aside.
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In the same pan, heat 1 tablespoon oil and add 2 dried bay leaves. Next, add finely chopped onions and fry until translucent.
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Next, add ginger garlic paste and fry until the raw smell is gone.
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Add tomato puree and cook well until the gravy thickens. Next add turmeric powder, red chilli powder, garam masala powder, sugar and salt. Cook again for 4-5 minutes until the raw smell goes off.
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Add water as needed and add golden fried potatoes. Cook on low flame for 12-15 minutes until the gravy thickens.
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Garnish with coriander leaves. Serve hot with any Indian bread.
Source: cooking fromheart.com
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