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A classic from the royal kitchens of Lucknow. Baby potatoes are fried golden and simmered in a rich, creamy gravy made with yogurt, cashews, and fragrant spices. This dish is slow-cooked using the 'dum' technique for an incredible depth of flavor.
For 4 servings
Prepare the Potatoes
Fry the Potatoes
Prepare the Gravy Pastes
A classic from the royal kitchens of Lucknow. Baby potatoes are fried golden and simmered in a rich, creamy gravy made with yogurt, cashews, and fragrant spices. This dish is slow-cooked using the 'dum' technique for an incredible depth of flavor.
This awadhi recipe takes 75 minutes to prepare and yields 4 servings. At 463.85 calories per serving with 7.99g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Cook the Gravy Base
Build the Rich Gravy
Dum Cook the Aloo
Garnish and Serve
Replace ghee with a neutral oil, use a plant-based yogurt (like cashew or almond yogurt), and substitute fresh cream with cashew cream for garnish.
Omit the cashews and increase the quantity of poppy seeds to 3 tablespoons. Alternatively, use 1/4 cup of melon seeds (magaz) to achieve a similar creamy texture.
Add 1 tablespoon of blanched and peeled almond paste along with the cashew paste for an even richer, more royal flavor profile.
For a lighter dish, instead of deep-frying, toss the boiled and pricked potatoes in 2 tablespoons of oil and air-fry or bake at 200°C (400°F) until golden and crisp.
Potatoes are a great source of complex carbohydrates, which provide sustained energy to the body, making this a fulfilling and satisfying meal.
Cashews and ghee provide monounsaturated fats, which are beneficial for heart health and help in the absorption of fat-soluble vitamins.
Spices like fennel, ginger, and cloves used in the gravy have carminative properties that can aid digestion and prevent bloating.
Awadhi Dum Aloo is a rich and indulgent dish, not typically considered 'health food'. It contains fried potatoes, ghee, and cream. However, it can be enjoyed in moderation as part of a balanced diet. For a healthier version, you can air-fry or bake the potatoes instead of deep-frying them.
A single serving of this Awadhi Dum Aloo (approximately 365g) contains around 450-550 calories. The exact count depends on the amount of oil absorbed during frying and the quantity of ghee and cream used.
Yogurt can curdle due to high heat or a sudden temperature change. To prevent this, always ensure the yogurt is at room temperature and well-whisked. Most importantly, lower the heat to a minimum before adding the yogurt and stir continuously until it's fully incorporated into the masala.
Dum' is a traditional slow-cooking technique where food is cooked in a sealed, heavy-bottomed pot on very low heat. The steam trapped inside cooks the ingredients in their own juices, allowing flavors to meld deeply and develop a rich aroma. It's essential for this dish to let the potatoes absorb the complex flavors of the gravy.
Store leftover Awadhi Dum Aloo in an airtight container in the refrigerator for up to 2-3 days. To reheat, gently warm it in a pan over low heat, adding a splash of milk or water to adjust the consistency if the gravy has thickened.
This recipe goes great with these complete meals
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