Dum Aloo In Cashew Gravy Recipe

Cooking Directions

• STEP 1.Boil the baby potatoes until they are tender. Peel the skin and prick them with a fork.
• STEP 2.Heat oil in a pan and fry the potatoes until they turn golden brown. Remove and keep aside.
• STEP 3.In the same pan, add chopped onions and sauté until they turn golden brown. Add ginger-garlic paste and cook for a minute.
• STEP 4.Add chopped tomatoes and cook until they become soft and mushy. Allow the mixture to cool.
• STEP 5.Transfer the cooled mixture to a blender and blend it into a smooth paste. Keep aside.
• STEP 6.In a separate pan, heat ghee and add cumin seeds, bay leaf, and cinnamon stick. Sauté until fragrant.
• STEP 7.Add the blended paste to the pan and cook for a few minutes. Add cashew paste, red chili powder, turmeric powder, and garam masala.
• STEP 8.Cook the gravy until it thickens and the flavors are well combined. Add water if needed to adjust the consistency.
• STEP 9.Add the fried potatoes to the gravy and simmer for a few minutes until the potatoes are well coated with the gravy.
• STEP 10.Garnish with fresh coriander leaves and serve hot with naan or rice.

Cooking Tips

• Pricking the boiled potatoes with a fork helps them absorb the flavors of the gravy better.
• To make the cashew paste, soak cashews in warm water for 15 minutes and then blend them into a smooth paste.
• Adjust the spice levels according to your preference by adding more or less red chili powder.
• For a creamier texture, you can add a tablespoon of fresh cream to the gravy.

Storage and Serving

• Dum Aloo in Cashew Gravy can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dish in a pan or microwave before serving.
• Serve the Dum Aloo with naan, roti, or rice for a complete meal.