Dum Aloo - UK's Kitchen

Use baby potatoes for this dish. Pressure cook them for two whistles and peel off the skins. Poke with a fork/toothpick and sprinkle some salt/aamchur powder and a dash of lemon juice. Grind all ingredients of the dry masala (except the yogurt). Once the paste is fine, add in the yogurt and grind again till a thick paste is formed. Keep it aside.

In a kadhai add Olive oil. Add in all the peeled potatoes and fry till the potatoes change colour to light brown. Remove from the kadhai and keep aside. In the same kadhai add some more oil then add the cumin seeds and the onion paste. Add salt and turmeric powder and keep stirring till the onion paste leaves the raw smell. Add the ginger, garlic and stir.

Add tomato paste, stir well for a few minutes. Add the the cashew nut paste and mix well. Adjust the salt and add in the kasoori methi. Stir and then add the masala paste kept aside. Mix it well.

Pour in 2 large cups of water and check the consistency. Keep the stove flame on medium to high for a few minutes. Once the gravy starts boiling, reduce the flame to low. Add the potatoes and let it simmer for 5-10 mins till you get the desired consistency of gravy.

Add some kashmiri chili powder to get the desired colour (avoid artificial colors). If you have used fully ripe tomatoes for the puree, you will get the right color needed. Once done, garnish with fresh cream and switch off the stove. Serve hot with jeera rice.