Dum Aloo

How to Prepare

1. Boil baby potatoes in a pressure cooker for 1 whistle, then peel and prick them with a fork.
2. Heat oil in a deep frying pan and fry the boiled potatoes until golden brown. Set aside.
3. In a blender, grind soaked cashews, tomatoes, ginger, and garlic into a smooth paste.
4. In the same pan, add cumin seeds and let them splutter. Then add the ground paste and cook for 5-7 minutes.
5. Add turmeric, red chili powder, coriander powder, garam masala, and salt. Mix well and cook for another 3 minutes.
6. Add whisked yogurt gradually while stirring continuously to avoid curdling. Cook for 2 minutes.
7. Add water to adjust the gravy consistency and bring it to a boil.
8. Add the fried potatoes and simmer for 10 minutes on low heat.
9. Garnish with chopped coriander leaves and a drizzle of cream before serving.