Are you looking for recipe inspiration? Dum aloo special? How to make it is difficult and easy. If you make a mistake, the results will be unsatisfactory and tend to be unpleasant. Even though Dum aloo What is delicious should have an aroma and taste that can provoke our taste buds.

Many things more or less affect the quality of the taste of Dum aloo, starting from the type of material, further selection of fresh ingredients, to how to make and serve it. Don't worry if you want to prepare Dum aloo delicious at home, because as long as you know the trick, this dish can be a special treat.

Well, this time, let's try it, and vary the Dum aloo yourself at home. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. You can create Dum aloo using 24 ingredient type and 12 manufacturing steps. Here's how to make the dish.

Baby potatoes cooked in standard onion tomato cashew gravy. #reststyle

Ingredients and spices that need to be prepared to make Dum aloo:

1. 25 baby potatoes
2. 2 onions sliced
3. 3 tomatoes sliced
4. 1 ” ginger
5. 4-5 garlic cloves
6. 1 green chilli
7. 1 tsp Kashmiri Lal mirch
8. 1/2 tsp turmeric
9. 1 tsp fennel seeds
10. 1 tsp coriander seeds
11. 1 tsp cumin
12. 1/2 tsp garam masala
13. 1 black cardamom
14. 4-5 black pepper corns
15. 1 stick cinnamon
16. 10-12 cashews soaked for 30 minutes
17. 2 bay leaves
18. 2-3 cloves
19. 2 tbsp yogurt
20. 3-4 tbsp oil
21. 1 tbsp cream
22. 1 tbsp coriander leaves
23. 1 tsp kasuri methi
24. as per taste Salt

Steps to make a Dum aloo

1

Wash and peel the skin of baby potatoes. With the help of a fork pierce the potatoes from all sides and put them in a sauce pan with 1/2 a tsp of salt and boil till it’s almost done. Shut the flame and drain the water.

2

In a non stick pan add a tsp of oil and pan fry the potatoes till they turn golden brown from all sides.

3

In a grinder add onions, ginger, garlic, green chilli and make a paste.

4

Dry roast cumin seeds, coriander seeds and fennel seeds. Put this in a dry grinder and grind into a powder. Add Kashmiri Lal mirch and turmeric to it and give another round so that all masalas mix well.

5

Grind the tomatoes and soaked cashews and make a paste.

6

In a non stick pan heat oil, add all the khada masalas like black pepper corn, bay leaves, cloves, cinnamon stick, black cardamom and let it cook for 30 seconds.

7

Add the onion paste to it and cook till onions turn nice brown.

8

Add salt, garam masala, and the dry masala powder and cook for 30 seconds.

9

Add the tomato purée into it and let it cook till the oil separates.

10

Add yogurt and chopped coriander leaves at this point and mix well.

11

Add the pan fried potatoes into it and cook for 2-3 minutes. Add water around 1 cup and let it simmer for another 5 minutes.

12

Switch off the flame and before serving add crushed kasuri methi and some cream for garnishing. Serve this with any Indian bread of your choice.... I paired it up with lachha paranthas.