Punjabi dum aloo (baby potatoes in gravy)

There are different types of dum aloo; the Kashmiri, Punjabi, the Jain version (without onions and garlic). Here, I am giving the recipe for the Punjabi, restaurant style dum aloo.

Baby potatoes – 20-25
Yogurt – 1 cup
Turmeric – 1/2 tsp
Garam masala – 1/2 tsp
Kasuri methi – 1 tsp (crushed)
Salt – to taste
Oil – 2 tbsp

For the gravy
Cashews – 10
Green chilli – 1
Onion – 1 medium (chopped)
Garlic – 2-3 cloves
Khasa khasa – 1 tsp
Ginger – 1 tsp (grated)
Coriander – 1-2 sprigs (chopped)

Boil the potatoes with their skin till they are half cooked. Remove the skin, spray some oil and bake at 200C till golden brown. Traditionally, the potatoes are deep fried but I prefer to minimise the use of oil in my cooking, so where possible, I use the oven.

Grind together all the ingredients for the gravy and fry it in the remaining oil in a kadai till the oil separates. Once done, add the turmeric, salt and yogurt and mix well. Turn off the stove and add the roasted potatoes, garam masala and kasuri methi and mix well till the potatoes are  well coated. Serve hot with chapatis. Serves 4.

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