Dum Aloo Recipe

A potato based Indian Vegetarian side that can be paired with rice or roti of any type!

1. 3 medium sized potatoes (any type of potato works with this recipe)

2. 1 can diced tomato

3. 1 medium sized onion

4. 8-10 cashews

5. 1/2 teaspoon turmeric powder

6. 1 teaspoon garlic paste

7. 1/2 teaspoon ginger paste

8. 1/2 tablespoon red chilli powder (can be reduced if a mild masala is preferred)

9. 1/2 tablespoon Garam masala

10. x 2 Bay leaves

11. x 3 Cardamom

12. 1 cup yogurt

13. Oil for shallow frying (~ 1 cup)

14. Salt to taste

15. 1/4 teaspoon kasuri methi leaves

1. Wash and peel the potatoes

2. Chop the peeled potatoes into medium sized pieces

3. Boil water in a saucepan and bring to a boil

4. Add the chopped potatoes to the boiling water

5. Remove the potatoes from the heat once the potatoes are cooked 3/4 way

6. Drain the potatoes and pat them dry in a paper towel and keep aside

1. Chop the onions coarsely

2 Pour the can of tomatoes into a blender

3. Add the cashews and chopped onions to the blender along with the tomatoes

4. Blend together to obtain a smooth paste (No need to add any water)

- The cashews can be soaked in warm water for 10 mins (optional) before blending

1. Take a saucepan and add oil to it for shallow frying the potatoes

2. Fry half the batch of potatoes the first go, until golden brown

3. Transfer the fried potatoes to a paper towel, to drain excess oil

4. Fry the second batch of potatoes and repeat the same process

1. Add oil to a pan and fry the cardamom and bay leaves

2. Add the ginger and garlic paste and fry until raw smell goes away

3. Add the tomato-onion and cashew paste to the pan and cook for 5 mins

4. Add the red chilli powder, garam masala and turmeric powder

5. Fry until the raw smell goes away and the paste starts to thicken a little

6. Add in the salt followed by the yogurt to the pan and mix well

1. Add in the fried potatoes to the masala and cook for approximately 5 mins until all potatoes are well coated and combined with the masala

2. Water can be added at this point for a loose gravy

3. Finish the Dum aloo with kasuri methi leaves

4. Serve with rice or rotis and enjoy hot!