Dum Aloo (Potato)

I am back with another potato preparation, what to do my love for potatoes is never-ending! Dum Aloo normally you find of 3 styles in India, Kashmiri dum aloo, Punjabi Dum aloo and Banarasi Dum aloo. This particular preparation that I have made is Punjabi Dum aloo, smooth rich gravy with fried baby potatoes, it is a delightful dish.

I have made it with Baby potatoes, in case you would like you can use normal potatoes boiled and cut in half and then fried

So lets begin, this recipe is good for 2-3

Ingredients

Baby Potatoes- 10-12 Half boiled
Tomatoes- 3
Onion- 2
Cashews- 4-5 Paste
Green Chili- 2
Ginger- 1 small knob
Kasuri Methi- 1 spoon
Salt – as per taste
Red chili powder- half spoon
Turmeric Powder- 1/4 spoon
Cumin Powder- 1 spoon
Garam Masala- 1/4 spoon
Dry Mango powder- 1/4 spoon
Bay leaf- 1
Star Anise- 1
Cinnamon Stick- 1
Sugar- Half spoon (Optional)
Oil- 3-4 spoon to cook and to fry potatoes
Cream- Half cup
Coriander – 1 spring

Method

Fry the baby potatoes, they should be light brown, take them out and keep aside
Heat a pan with 1 spoon of oil, add in chopped onion, ginger and green chili, cook till translucent
Add in tomatoes, cook till tomatoes are done, cool it then make a smooth puree in blender (If you want you can add cashews to this before making the puree instead of making a paste separate)
Heat oil in a pan, add Bay leaf, star anise and cinnamon stick and let them roast on low heat for about a minute
Now add the puree, cook on low to medium heat, stirring occasionally, add all the spices except garam masala and dry mango powder
Add cashew paste if prepared separately
Add Kasuri Methi and mix it well
Cook on low to medium heat, stirring occasionally till the oil separates
Add in potatoes, adjust water (If needed) let it reduce for another 2-3 min
Add in sugar (If adding)
Now add in cream, give it a good mix. Take it off the heat after a minute
Garnish with coriander and serve hot as a side for chapati, paratha, naan or rice