Mughlai Aloo Dum

1. 1
   prep · ~15 min

   Boil and peel the baby potatoes.

   Wash baby potatoes and boil in salted water until fork-tender, about 12 minutes. Drain, cool slightly, and peel the skin. Prick each potato with a fork so they absorb the gravy later.

2. 2
   fry · ~5 min

   Fry the boiled potatoes until golden.

   1.Heat 1 tbsp oil in a heavy-bottomed pan over medium heat.

   2.Add the boiled, peeled potatoes and shallow fry for 4-5 minutes until lightly golden and crisp on the outside.

   3.Remove potatoes with a slotted spoon and set aside on a plate.
3. 3
   fry · ~8 min

   Fry sliced onions until deep golden brown.

   1.Add 1 tsp ghee to the same pan and heat it on medium flame.

   2.Add finely sliced onions and fry until they turn deep golden brown, about 7-8 minutes.

   3.Drain the fried onions on a paper towel and set aside.
4. 4
   prep

   Prepare the cashew paste and whisk the yogurt.

   Soak cashews in warm water for 15 minutes. Drain and grind to a smooth paste with 2 tbsp water. In a bowl, whisk the yogurt until completely smooth and lump-free.

5. 5
   temper · ~1 min

   Temper whole spices to build the flavor base.

   1.Heat the remaining 1 tbsp oil in the same pan over medium heat.

   2.Add bay leaf, cinnamon stick, crushed cardamom pods, and cloves.

   3.Let the spices crackle and release their aroma, about 30 seconds.

   4.Add slit green chilies and sauté for 15 seconds.

   TIPWatch the heat — whole spices should sizzle gently, not burn. Burnt spices make the gravy bitter.
6. 6
   saute · ~2 min

   Cook the ginger-garlic paste until the raw smell disappears.

   1.Add ginger paste and garlic paste to the pan.

   2.Sauté on low-medium heat for 2 minutes, stirring continuously, until the raw aroma fades and the paste turns light golden.

   3.If it sticks to the bottom, sprinkle a tablespoon of water and scrape it up.

   TIPCook the paste patiently — rushing this step leaves a raw flavor in the finished dish.
7. 7
   saute · ~1 min

   Add powdered spices and cook briefly.

   1.Lower the heat completely and add turmeric powder and red chili powder.

   2.Stir for 20-30 seconds, just until the spices darken slightly and release their color into the oil.

   3.Be careful — powdered spices burn instantly on high heat.

   TIPKeep a splash of water nearby. If the spices catch, water drops the pan temperature instantly.
8. 8
   mix · ~4 min

   Fold yogurt into the spiced base carefully.

   1.Take the pan off the heat for 1 minute to cool slightly.

   2.Start whisking the yogurt as you pour it slowly into the pan in a thin stream.

   3.Stir continuously to prevent the yogurt from splitting or curdling.

   4.Return the pan to low heat and cook, stirring often, for 3-4 minutes until the oil starts to separate from the yogurt mixture.

   TIPYogurt curdles when added to a very hot pan. Let the pan cool a minute, and keep the heat low when you return it to the stove.
9. 9
   simmer · ~8 min

   Build the creamy Mughlai gravy.

   1.Add the cashew paste and fried onions to the pan, reserving a few fried onions for garnish.

   2.Stir in the garam masala and salt.

   3.Pour 3/4 cup water and stir to combine everything into a smooth, silky gravy.

   4.Simmer on low heat for 7-8 minutes, stirring occasionally, until the gravy thickens and the oil floats on top.
10. 10
    simmer · ~11 min

    Add fried potatoes and slow-cook in the gravy.

    Gently slide the golden fried potatoes into the simmering gravy. Reduce the heat to the lowest setting, cover the pan, and let it cook for 10-12 minutes. The potatoes will absorb the flavors and the gravy will cling to them.

    TIPStir only occasionally and gently — baby potatoes are delicate and break easily.
11. 11
    garnish · ~1 min

    Finish with kasuri methi and garnish.

    1.Crush the kasuri methi between your palms and sprinkle it over the gravy.

    2.Stir once and turn off the heat.

    3.Transfer to a serving bowl and garnish with the reserved fried onions and chopped coriander leaves.

    4.Drizzle 1 tsp ghee on top for extra aroma, if desired.
12. 12
    rest · ~5 min

    Rest the dish before serving.

    Let the Mughlai Aloo Dum rest, covered, for at least 5 minutes. This resting time lets the potatoes soak up the gravy and the flavors to deepen.

    TIPThis dish tastes even better the next day. The potatoes absorb more flavor overnight.

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