Awadhi Dum Aloo

1. 1
   prep · ~15 min

   Boil and peel the potatoes.

   1.Add the baby potatoes to a pot with enough water to cover them.

   2.Add the salt meant for boiling water and cook until the potatoes are just tender, about 12 to 15 minutes.

   3.Drain well, let them cool slightly, then peel the skins.

   TIPDo not overboil the potatoes or they may break while frying and simmering.
2. 2
   fry · ~7 min

   Lightly fry the potatoes.

   Heat the oil in a wide pan over medium heat. Add the peeled potatoes and fry until lightly golden in spots, turning gently so they color evenly. Remove to a plate.

3. 3
   mix · ~5 min

   Make the cashew and yogurt mixture.

   1.Drain the soaked cashews.

   2.Blend the cashews with a little of the water into a smooth paste.

   3.Whisk the yogurt in a bowl until smooth, then stir in the cashew paste.

   TIPSmooth yogurt helps keep the gravy silky and prevents splitting later.
4. 4
   saute · ~10 min

   Cook the onion base.

   1.Heat the ghee in the same pan over medium heat.

   2.Add bay leaf, green cardamom, cloves, cinnamon, and cumin seeds; cook until fragrant, about 30 seconds.

   3.Add the onion and cook until soft and light golden, 6 to 8 minutes.

   4.Add the ginger, garlic, and green chili; cook for 1 minute.

   TIPKeep the heat medium so the whole spices release flavor without burning.
5. 5
   mix · ~4 min

   Blend the gravy base.

   Let the onion mixture cool for a few minutes, then blend it to a smooth paste with a little of the remaining water.

6. 6
   saute · ~5 min

   Cook the masala.

   1.Return the blended onion paste to the pan over low to medium heat.

   2.Add coriander powder, fennel powder, red chili powder, and turmeric powder.

   3.Cook, stirring often, until the masala thickens and smells rounded, about 4 to 5 minutes.
7. 7
   simmer · ~7 min

   Add the yogurt mixture and cook gently.

   Lower the heat and add the yogurt-cashew mixture a little at a time, stirring continuously. Add the remaining water and the salt for gravy, then cook gently until the sauce is smooth and slightly thickened.

   TIPDo not let the gravy boil hard after adding yogurt, or it may split.
8. 8
   simmer · ~12 min

   Simmer the potatoes in the gravy.

   Add the fried potatoes and garam masala. Cover tightly and cook on very low heat for 10 to 12 minutes so the potatoes absorb the gravy.

9. 9
   garnish

   Garnish with cilantro.

10. 10
    serve

    Serve hot with naan, paratha, or rice.

Cuisines we love