A royal treat from Lucknow, this creamy potato curry features baby potatoes simmered in a rich, fragrant gravy of yogurt, cashews, and fried onions. Slow-cooked to perfection, it's a dish fit for a special occasion.
0.25 cupatta (optional, for making dough to seal the pot)
Nutrition per Serving
457
Calories
9g
Protein
47g
Carbs
Instructions
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
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.
A royal treat from Lucknow, this creamy potato curry features baby potatoes simmered in a rich, fragrant gravy of yogurt, cashews, and fried onions. Slow-cooked to perfection, it's a dish fit for a special occasion.
This awadhi recipe takes 70 minutes to prepare and yields 4 servings. At 457.15 calories per serving with 9.04g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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
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
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.
Pro Tips
1Use potatoes of a uniform, small size for even cooking and better presentation.
2Pricking the potatoes is a non-negotiable step; it ensures they become flavorful from the inside out.
3To prevent the yogurt from curdling, ensure it's at room temperature and whisked well. Always add it on low heat while stirring continuously.
4Using store-bought birista (fried onions) is a great time-saver and provides an authentic taste.
5The 'dum' cooking method is key. A tight seal is essential to trap the steam and infuse flavors. A heavy-bottomed pot prevents the curry from scorching at the bottom.
6For a richer gravy, you can add 1 tablespoon of fresh cream (malai) at the end, just before garnishing.
Recipe Variations
Vegan Version
Vegan Version
To make this dish vegan, replace ghee with a neutral oil and use a thick, unsweetened plant-based yogurt like cashew or almond yogurt. Also, use a plant-based milk for soaking the saffron.
With Paneer
With Paneer
Add 200g of paneer cubes, shallow-fried until golden, along with the potatoes for a delicious potato and paneer variation.
Nut-Free Version
Nut-Free Version
For a nut-free gravy, substitute the cashew nuts and poppy seeds with 2 tablespoons of roasted gram flour (besan) or a paste made from melon seeds (magaz).
Spicier Version
Spicier Version
Add 1-2 slit green chilies along with the ginger-garlic paste for an extra kick of heat.
Health Benefits
⚡
Energy Source
Potatoes are a rich source of complex carbohydrates, which are the body's primary fuel, providing sustained energy.
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Rich in Healthy Fats
Cashew nuts and ghee contribute monounsaturated fats, which are beneficial for heart health and brain function when consumed in moderation.
✨
Gut-Friendly Probiotics
The use of yogurt (curd) introduces beneficial probiotics that can help improve gut microbiome diversity and aid in digestion.
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Bone Health Support
Yogurt is a good source of calcium and phosphorus, essential minerals required for building and maintaining strong, healthy bones.
Frequently Asked Questions
How many calories are in one serving of Dum Aloo Lakhnavi?
A typical serving of approximately 310g contains around 380-450 calories. The calorie count is mainly from the potatoes, oil for frying, ghee, cashews, and full-fat yogurt.
Is Dum Aloo Lakhnavi healthy?
Dum Aloo Lakhnavi is a rich and indulgent dish, making it more suitable for special occasions rather than daily meals. While it provides energy from carbohydrates and some protein and healthy fats from nuts and yogurt, it is high in calories and fat.
My yogurt curdled. How can I prevent this?
To prevent curdling, ensure the yogurt is at room temperature and well-whisked. Always add it to the pot on the lowest possible heat while stirring continuously until it's fully incorporated and comes to a gentle simmer.
What is 'dum' cooking and is it necessary?
'Dum' is a slow-cooking technique where food is cooked in a sealed pot over a very low flame. This traps steam, allowing the ingredients to cook in their own juices, which makes the dish intensely flavorful. It is highly recommended for this recipe to achieve the authentic taste and texture.
Can I make this dish without poppy seeds?
Yes, you can. While poppy seeds add a unique nutty flavor and thickness, you can omit them and slightly increase the quantity of cashew nuts to maintain the creamy consistency of the gravy.
Can I prepare this in advance?
Absolutely. Dum Aloo Lakhnavi often tastes even better the next day as the flavors have more time to meld. Store it in an airtight container in the refrigerator for up to 2 days and reheat gently before serving.
