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!