Recipe

Recipe:
1. Preparing Potatoes:

- Pressure cook the small potatoes until they are 70% cooked. Ensure to cover the bowl
with a plate to prevent water from entering the potatoes. Once cooked, peel the potatoes.
2. Making Cashew Nut Paste:
- Grind the cashew nuts into a fine powder using a grinder. Set aside.
3. Preparing Potatoes for Dum Aloo:
- Using a fork, pierce holes into the boiled potatoes to allow the spices to penetrate. Fry
the potatoes in oil until crispy on the outside. Set aside.
4. Making the Gravy:
- Grind the onions, tomatoes separately . Set aside.
- In a pan, heat oil and add cumin seeds. Once they crackle, add asafoetida followed by
onions. Fry until the onions turn brown.
- Add ginger paste and garlic paste, and sauté for 2 minutes. Then, add the tomato and
salt to hasten the cooking process.
- After the tomatoes are cooked, add turmeric powder, red chili powder, coriander-cumin
powder, kitchen king masala, and cashew nut powder. Mix well.
- Pour in hot water
5. Assembling Dum Aloo:
- Add kasuri methi to the gravy and mix well. Then, add the fried potatoes and carrots (if
using). Let it simmer on low flame for 2 minutes to absorb the flavors.
- Garnish with green chilies and coriander.
6. Serving:
- Serve the Dum Aloo hot with roti, paratha, or naan.
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Conclusion:
With Hetal's expert guidance, you can now recreate the authentic flavors of restaurant-style
Dum Aloo in the comfort of your own kitchen. Impress your family and friends with this
delicious and aromatic dish. Don't forget to subscribe to Kitchen Craft for more culinary
inspiration. Enjoy!