What can I say, everyone at home really loved this dish! While I make any of my dishes I always ask someone to test the taste. My mother loved it so much, it was very tasty she doesn’t exaggerate. She actually polished off, what ever was left. The balance of all the ingredients was great.
The first time I made this recipe I had to make it without onion. So I used tomatoes, cashews and ginger alone. The taste goes so well with pulao or plain basmati as well.
Try getting equal sized baby potatoes or small potatoes for this recipe. It tastes better when it is pressured cooked and then shallow fried. Plain stir frying it the taste isn’t good.
Be careful when you’re frying it and also cooking the gravy, don’t let the gravy to thicken too much. Always soak the cashews in hot water, this helps in softening it, so you can get a thick dry paste. If you want the gravy to look more red add some tomato puree as well, this makes it get that authentic red colour. Personally I love it like this!
Do let me know if you make this recipe? Do you want any recipe? Ask away!
Let me know in the comments below!
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Dum Aloo
Ingredients
- 800 grams of small sized or baby potatoes
- 3 medium onions
- 15 whole cashews soaked in warm water for 20 minutes
- Tomatoes 4 large or 6 medium sized
- 2 inch ginger
- 2 tablespoons Kasuri Methi or dried Fenugreek leaves
- Handful of fresh coriander or cilantro
- Spices
- 1/4 teaspoon Turmeric
- 1/2 teaspoon chilli powder
- 1 tablespoon of garam masala
- 1 teaspoon Raw Mango powder or Aamchur powder
- Salt to taste
- 6-8 tablespoons of oil for shallow frying potatoes and cooking gravy
Instructions
Steps to make Dum Aloo
- Heat some water and add around 15 cashews for 20 minutes
- Add some water in a pressure cooker, add around 800 grams of baby or small sized potatoes. Cover it with enough water
- Pressure cook it for around 3-4 whistles, they hold their shape and its easy to peel them
- Blend the soaked cashews into a paste, this makes them soft enough to blend
- Next take 6 medium sized tomatoes, cut the tips off and cut them into chunks
- Take 3 small onions, peel and cut them into chunks
- Cut 2 inches of ginger
- Add in multiple batches to a mixer jar do not overload it
- Add the cashew paste as well
- Transfer it to a pan or kadai, you can cook the dish in the same
- The pressure should have released by now, take the potato or aloo out, drain the water
- Start peeling them carefully, do not press them, the shape needs to hold
- After they are peeled pat dry them with a towel
- In a pan or kadai add around 6-8 tablespoons of oil and shallow fry the potatoes until they brown slightly, this took me around 15 minutes
- Transfer them carefully to a kitchen towel to absorb any excess oil
- Now, take the kadai or pan on heat and start to cook the gravy
- Add around 2 tablespoons of oil to this and mix
- Add salt per taste and 1/4 teaspoon of turmeric and then mix
- Cover the pan with the lid for around 2-3 minutes, this helps in cooking it sooner
- Next add 1 teaspoon of Raw Mango Powder or Aamchur and mix
- Next add 1 tablespoon of garam masala and mix again
- Next add 1/2 a teaspoon of chilli powder and mix again
- Next add 1 tablespoon of Kasuri Methi or dried Fenugreek leaves and mix again
- Check for salt and some more if required
- The gravy should be cooked by now
- Add the potatoes carefully
- Mix for around 1-2 minutes, so the gravy coats all the potatoes
- Cover it with lid and cook for around 5 minutes, keep the heat in sim
- Cooking it slow is called Dum cooking
- Garnish with ample amounts of fresh coriander or cilantro
- Enjoy the dish with Freshly cooked long grain basmati rice or roti!
