Dum Aloo Lakhnavi with Taftan

Instructions

1. 1

   Prepare the Potatoes

   • Using a fork or skewer, prick the par-boiled and peeled baby potatoes all over. This is crucial for them to absorb the gravy's flavors.
   • Heat oil in a heavy-bottomed pan (kadai) over medium-high heat.
   • Carefully add the potatoes in a single layer (fry in batches if needed) and shallow fry for 8-10 minutes, turning occasionally, until they are golden brown and have a slightly crisp exterior.
   • Remove the potatoes with a slotted spoon and set them aside on a plate lined with paper towels.
2. 2

   Create the Gravy Paste

   • Drain the water from the soaked cashew nuts and poppy seeds.
   • In a blender jar, combine the soaked cashews, poppy seeds, and the birista (fried onions).
   • Add 3-4 tablespoons of water and blend to a very smooth, fine paste. Scrape down the sides as needed to ensure there are no coarse bits. Set this paste aside.
3. 3

   Cook the Gravy Base

   • In a heavy-bottomed pot or handi, heat the ghee over medium heat.
   • Add the whole spices: bay leaf, cinnamon stick, green cardamom pods, and cloves. Sauté for about 30-40 seconds until they become fragrant.
   • Add the ginger-garlic paste and cook for 1 minute, stirring constantly, until the raw aroma disappears.
   • Turn the heat to its lowest setting. In a separate bowl, combine the whisked curd with turmeric powder, Kashmiri red chili powder, and coriander powder. Mix well.
   • Slowly pour the spiced curd mixture into the pot, stirring continuously and vigorously to prevent it from splitting. Cook for 3-4 minutes until you see specks of ghee separating at the edges.
   • Add the prepared cashew-onion paste and salt. Mix well and continue to cook for 6-8 minutes, stirring frequently, until the paste is well-cooked and releases ghee.
4. 4

   Dum Cook the Curry

   • Gently add the fried baby potatoes to the cooked gravy. Stir carefully to coat them evenly without breaking them.
   • Pour in 1 cup of water and bring the curry to a gentle simmer.
   • Stir in the garam masala, saffron-infused milk, and optional kewra water.
   • To seal the pot for 'dum' cooking, you can either place a tight-fitting lid or create a seal. For a traditional seal, make a simple dough with atta and water, roll it into a rope, and press it along the rim of the pot before covering with the lid. Alternatively, cover tightly with aluminum foil and then place the lid on top.
   • Reduce the heat to the absolute lowest setting and let the curry cook on 'dum' for 15-20 minutes. This slow-cooking process allows the potatoes to absorb all the rich, aromatic flavors of the gravy.
5. 5

   Garnish and Serve

   • Turn off the heat and let the pot rest for 5-10 minutes before carefully opening the lid.
   • Garnish with freshly chopped coriander leaves.
   • Serve hot with naan, sheermal, roti, or a fragrant pulao.