Also, do not use fingerling potatoes here. Add the carved out pieces from the potatoes. Cashews & Cream: To impart that creaminess and richness to the gravy, I have used cashews and a bit of cream. Cover with a lid and let it remain like that for 5 more minutes before serving. I always use a spice grinder to grind fresh spices. Baby potatoes: obviously these are the main ingredient for Dum Aloo. Some people add tomatoes to the gravy, some use besan (gram flour), my version uses yogurt as the base. 12- Once golden brown from both sides, remove the fried potatoes on a plate. From family get-togethers to cozy weekend dinners, dum aloo is, hands down, one of India's most favourite dishes. Make sure that curd is not sour otherwise curry will taste sour. Dum Aloo may be one of the most basic Indian recipes, but it's also one of the most diverse. Then add the fried potatoes to the kadai.  Mix well and add 1/4 cup water. My house help in India would sometimes even stuff these baby potatoes while making the dish. We would stuff them with nuts and raisins, it would definitely add to the taste and richness. Probably use 5 more cashews then. I cook the same thing in several different ways. Peel the potatoes, the skin will come off easily. This recipe typically belongs from North Indian – Punjabi cuisine. Wipe out any leftover using paper towel. tad bit too hard and the sauce is really dry, add 1/2 cup of hot water and cook the potatoes covered for 3-4 minutes over medium flame. Lower the flame. Once hot,  add ginger, garlic and green chili and cook for 1 minute. This curry isn't very spicy, if you prefer heat add more green chilies. Add the boiled potatoes and fry them until golden brown from both sides. To make sure it doesn’t happen, have the yogurt at room temperature before adding to the pan. You can even boil the potatoes beforehand to cut short the process.Â. This curry is a life saver when guests come suddenly around lunch time and you don’t have any green vegetables at home to make curry, because this curry is easy to make and it requires two main ingredients, potatoes and curd which are always available in most of the Indian kitchens. Use freshly ground spices: whenever you use freshly ground spices, it definitely makes a difference to the final taste. Bring 1 ½ cups water to a rolling boil in a small pot. Mom would always make it for special occasions like his birthday or festivals like Diwali, Holi. It can be made in different ways. Let’s talk about all that goes in this recipe! Remove pan from heat and add the whisked (and room temperature) yogurt to the pan. Saute few seconds and then add 1/2 teaspoon hing. Cooked with spices, yogurt, this curry is so flavorful and goes well with rice or naan. This will cook the potatoes just right and they will not be over-cooked. curd and yogurt are same, malai and cream are also same 🙂. Then of course there were potatoes in tehri, aloo palak, aloo gobi and so much more. Can I make the onion cashew gravy a day before and keep it ready? I promise the results will be better. The delicious Punjabi dum aloo is one of the most coveted potato curry recipes of Indian cooking. 15 small Potatoes, boiled in salted water, 8-10 Cashew Nuts or 2 tablespoons Peanuts, 1/2 teaspoon Kasuri Methi (Dried Fenugreek Leaves), Dum Aloo Punjabi Recipe In Hindi (हिन्दी में पढ़े). Niramish Aloo Dum is the variation of the Bengali Aloo Dum where this dish is cooked without onion and garlic. 8- Then add the onions and cashews and cook for 3 minutes until onions soften. 🙂 Well the answer is that there is no one recipe when it comes to Indian cooking. It is a basic veg preparation which is cooked in every household of India. will try it tonight only. Larger than those are probably too big for dum aloo. 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