Awadhi Dum Aloo
Baby potatoes fried and simmered in a fragrant, slow-cooked cashew-yogurt gravy perfumed with saffron and whole spices.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 290 kcal
Equipment
- •Handi
- •Heavy pot
Nutrition
Per serving, approximate
- Calories
- 290 kcal
- fat
- 18 g
- carbs
- 28 g
- fibre
- 4 g
- protein
- 6 g
- calories
- 290 kcal
Instructions
- 1
Poke the baby potatoes all over with a fork. Fry them in ghee (clarified butter) until golden, then set aside.
- 2
In the same ghee, sizzle the whole garam masala spices until they smell fragrant.
- 3
Add the ginger-garlic paste. Cook until the raw smell goes away.
- 4
Blend the fried onions, cashews and a little water into a smooth paste. Add it to the pot.
- 5
Cook the paste for a few minutes. Turn the heat to low and whisk in the yogurt so it does not split.
- 6
Add the red chilli powder, salt and fried potatoes. Mix everything well.
- 7
Cover and cook on low dum (slow steam-cooking) for 15-20 minutes. Add the saffron milk halfway through.
- 8
Garnish with coriander and serve hot.
Chef's tips
Add yogurt over low heat and stir constantly so it does not split. Pricking the potatoes helps them soak up the gravy during dum cooking.
Ingredient substitutions
- cashew nuts → melon seeds or almonds
Storage
Refrigerate in an airtight container for up to 2 days.
Reheating
Reheat gently on low flame, adding a splash of water if the gravy has thickened.
Common mistakes to avoid
- •Adding yogurt directly to a very hot pan, which makes the gravy curdle.
Serving suggestions
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