How to make restaurant like Dum Aloo Masala at home like a Pro?

Potatoes are said to be the king of all vegetables. Potato is a versatile vegetable and can be used for preparing variety of dishes. It saves our time and energy too. So if you are planning to hold a lunch party at you place, and you don’t want a lot mess, then Dum Aloo is the best option.

Dum Aloo is a popular north Indian vegetable. It makes a great accompaniment with any Indian bread and chapatti. Small baby potatoes are usually used for preparing this dish. But you can take the larger ones too. Boil and cut them into pieces and proceed with the recipe.

Prep Time : 30-40 minutes
Cook time : 4o-50 minutes

Ingredients:-

Baby potatoes- ¼ kilogram
Onion- 1or 2
Tomato- 2
Teaspoon cumin- ½
Ginger- ½ inch
Chilli powder- 1 teaspoon
Garam masala powder- ½ teaspoon
Turmeric powder- ¼ teaspoon
Kasuri methi- 1 teaspoon
Cashew nuts- 6 pieces
Fresh cream- 1 teaspoon
Oil- 1teaspoon
Oil for frying
Salt to taste

Preparation

Wash and peel potatoes. Baby potatoes should be all are of the same size. Prick them with a fork or tooth pick to ensure they get cooked from inside as well.
Heat oil and fry them until lightly golden. Set aside.
Make a fine paste of cashews, onions and tomatoes.
Heat a pan with oil, and sauté bay leaf and cardamom. Fry ginger garlic paste until the raw smell goes.
Add the onion tomato paste and sauté until the raw smell goes away and the paste thickens slightly.
Add chili powder, garam masala, salt and turmeric. Sauté until the masala smells good and leave the sides of the pan.
Add curd and sauté until it turns thick.
Add potatoes and ½ to ¾ cup water. Stir well and bring the mixture to a boil.
Cover and cook on a low heat for 5 to 7 minutes. At this stage the gravy must be thick and potatoes fully cooked.
Sprinkle crushed kasuri methi. Stir and cook for just another minute. Switch off.
Sprinkle coriander leaves and transfer dum aloo to a serving bowl. Keep covered until dum aloo is served.