Dhaba Style Dum Aloo

Prep Time: 10min
Cook Time: 25min
Total Time: 35min
Yield: 3-4 Servings

Ingredients

4-8 Baby Potatoes (Aloo), boiled & peeled
1 Medium Sized Onion, thinly sliced
1 Medium Sized Tomato, chopped
1 1/8 Tspn Red Chilli Powder
1/8 Tspn Turmeric Powder
Salt to Taste
1 Tspn Gingergarlic Paste
1/2 Tspn Cumin Seeds (Jeera)
1-2 Small Cinnamon(Dalchini) Stick
2-3 Green Cardamom(Ellachi) Pods
3 Cloves(Lavang)
1 Tspn Coriander(Dhania) Powder
3/4 Tspn Garam Masala Powder
1 Tblspn Cilantro Leaves(Kothmir)
6 Cashew Nuts
1/4 Cup Yogurt/Curd
2 Tblspn + 1 Tspn Oil
1 Cup Water or add as required

Directions

• Heat a teaspoon of oil in a pan on a medium flame; add boiled baby potatoes, 1/8 teaspoon of red chilli powder, little salt & mix everything well. Saute until baby potatoes turns light golden brown colour. Turn off the flame & keep aside.

• Heat a tablespoon oil in a sauce pan on a medium flame, add cumin seeds, cinnamon stick, cardamom pods, cloves, cashew nuts & saute for 30 seconds. Add onion & fry until it turns translucent. 

• Add gingergarlic paste, teaspoon of red chilli powder, salt, turmeric powder, garam masala powder, coriander powder & saute for a second.

• Add chopped tomato & cook until they turn soft & mushy.

• Turn off the flame & allow it to cool at room temperature.

• Transfer the onion mixture into a mixie jar & grind into a smooth paste. Keep aside.
• Heat remaining oil in the same sauce pan & add prepared onion tomato paste, yogurt. Mix everything well & cook for 2-3 minutes or until oil separates.

• Add water & mix everything well. Now add sauteed baby potatoes & mix everything well.

• Cover with a lid & let it cook for another 8-10 minutes or until gravy thickens by stirring occasionally. Turn off the flame.

• Finally garnish with cilantro leaves & serve with rice, roti or tandoori roti or garlic butter naan.