Potatoes are one of the most universally liked comforting food that nature has provided the human race. Indians know the true value of a tender moist cooked baby potato simmered in a tomaty yogurty gravy – let’s just take a moment and thank who ever discovered this little delicacy called Dum Aloo.


 Baby potatoes  – 12-15 (washed, boiled, peeled and prick with fork all over)
Cumin seeds  – 1 Tea Spoon
Onion   – 1 finely chopped
Thick yogurt   – 3/4 cup (combined in a tsp of besan)
Malai   – 1 1/2 Table Spoons 
Turmeric powder – 1/4 Tea Spoon
Red chili powder  – 1/2 Tea Spoon    (adjust)
Coriander powder – 1 Tea Spoon
Garam masala powder – 1/2 Tea Spoon
Salt    – to taste
Coriander leaves  – 1 Table Spoon   (for garnish)
Oil   – 2 Table Spoon
Make a paste:
Green chilies  – 4 
Ginger piece  – 1 inch
Small tomato  – 1
Make a paste:
5-6 cashew nuts, soaked in 2-3 tbsps milk


1. Heat half a tbsp of oil in a vessel; add the boiled baby potatoes and saute for 3-4 minutes till lightly browned. Remove from vessel and keep aside.
2.  In the same vessel, add the remaining oil, add the chopped onions and saute for 4 minutes or till the onions turn transparent.
3. Add the ground ginger-green chilli-tomato paste and fry further for another 4 minutes. Add the chili powder, turmeric powder and coriander powder. Combine well.
4.  Slowly add the beaten thick yogurt and keep stirring for at least 5-6 minutes.
5.  Add the sautéed baby potatoes and cook on low to medium heat for 4 minutes.
6.  Reduce heat, add the ground cashew nut paste and malai and combine.
7. Cook for a minute. Add a cup of water, Garam masala powder, salt and cook covered on low flame till you get the desired gravy consistency.
8.  Garnish with fresh coriander leaves and serve with hot rotis, rice or any flavored rice 

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