Awadhi Dum Aloo

Name: Awadhi Dum Aloo
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: awadhi
Ingredients: 500 g baby potato (washed); 0.5 tsp salt (for boiling water); 2 tbsp oil; 0.75 cup yogurt (plain, whisked); 12 pcs cashews (soaked in warm water); 1 cup water (for gravy); 2 pcs onion (medium, thinly sliced); 1 inch ginger (roughly chopped); 5 pcs garlic (cloves); 2 pcs green chili (slit); 1 pcs bay leaf; 3 pcs green cardamom; 3 pcs cloves; 1 inch cinnamon (small piece); 0.5 tsp cumin seeds; 0.5 tsp fennel powder; 1 tsp coriander powder; 1 pinch red chili powder; 1 pinch turmeric powder; 1 pinch garam masala; 1 tbsp ghee; 2 tbsp cilantro (chopped, for garnish)

RATING

4.4/5(38)

TASTE SCORE

9/10

Baby potatoes are gently simmered in a rich yogurt and cashew gravy scented with whole spices. This Awadhi favorite is mildly spiced, silky, and perfect with naan, paratha, or a simple pulao.

PREP

20m

COOK

35m

SERVES

1 KATORI

275 cal

SERVINGS

METHOD · 10 STEPS

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.
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.
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.
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.
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.
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.
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.
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.
garnish
Garnish with cilantro.
serve
Serve hot with naan, paratha, or rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Boil the baby potatoes only until just tender; they should hold shape when peeled and fried.
2
Dry the boiled potatoes well before frying so they blister lightly instead of steaming.
3
Cool the onion mixture slightly before blending to get a smoother paste and safer blending.
4
Add the yogurt-cashew mixture in small additions over low heat to prevent curdling.
5
Keep the final dum on very low heat so the potatoes absorb gravy without the sauce catching.
6
If the gravy thickens too much after resting, loosen it with a splash of hot water, not cold.
7
This curry tastes even better after 30 minutes of resting, when the whole spices mellow into the sauce.