INDIAN ALOO DUM GRAVY RECIPE

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https://alcoeats.com/blogs/vegetarian/make-indian-aloo-dum-gravy-recipe

• Prep Time - 15 minutes
• Cook Time - 25 minutes

Ingredients for Dum Aloo

For the Spice Mix

• 1 tablespoon - Coriander seeds
• ½ teaspoon - Cumin seeds divided
• ½ teaspoon - fennel seeds
• 4 - Green cardamom
• 2 - Cloves
• 1-inch - Cinnamon stick

For the Curry

• 500 grams - Baby potatoes 14 baby potatoes
• 4 tablespoons +2 teaspoons - Mustard oil divided
• 1 large - Red onion -230 grams, roughly chopped
• 4-5 - Large garlic cloves roughly chopped
• 1-½ inch - Ginger roughly chopped
• 1 - Green chili
• 10 - Cashews raw, unsalted
• 1 teaspoon - Cumin seeds
• ½ teaspoon - Hing
• 1 bay leaf
• 1-½  teaspoon - Alcoeats Kashmiri red chili powder
• ¼ teaspoon - Black pepper powder
• 1 cup - Yogurt 240 grams
• ¾ to 1 teaspoon - Salt adjust to taste
• ½ teaspoon - Alcoeats turmeric powder
• 1 cup - Water or as needed for consistency of gravy you prefer
• 1-2 tablespoons - Heavy cream
• 1 teaspoon - Sugar
• ¼ teaspoon - Alcoeats garam masala
• 1 tablespoon - Kasuri methi
• Cilantro to garnish

Main Ingredients

• Baby potatoes: Now, obviously these are the main ingredient for Dum Aloo. For the best curry try to use potatoes that are between 35 to 40 grams in weight. Larger potatoes are probably too big for dum aloo. Also, don’t use fingerling potatoes for Dum Aloo. You can also make dum aloo by taking medium size potatoes and cutting each into quarters. The baby potatoes are first boiled and then fried. You can either deep fry them or pan fry them.
• Yogurt: Yogurt forms the base of Dum Aloo. You can either use whole milk plain yogurt or low-fat yogurt. The choice is yours. Now, whenever using large quantities of yogurt when making any curry, it always can curdle. To make sure this doesn’t happen, keep the yogurt at room temperature before adding it to the pan. You should also whisk the yogurt before adding it. Also, whilst adding the yogurt, take the pan off the heat and whisk continuously until all the yogurt merges well. Doing this will ensure that the yogurt does not curdle when added to the curry.
• Spices: Roast some spices like coriander, cumin, fennel, cardamom, cloves, and cinnamon, and then grind them using a spice grinder and add them to the recipe. Freshly ground spices give the curry a lot of flavor.
• Cashews & Cream: Using cashews and a bit of cream imparts that creaminess and richness to the gravy. Adding these also gives your curry a sweet touch. If you don’t have cream, use 5 more cashews instead.
• Cilantro & Kasuri methi: Conclude the preparation with these two ingredients as garnishes. They give a terrific aroma to the curry, so don’t skip these.

Method of cooking Dum Aloo

1. Boil the baby potatoes in a pot of water on medium-high heat. When the water boils fully, turn off the heat. Cover the pan with a plate and let it remain for 15 minutes. This will cook the potatoes perfectly without them getting overcooked.
2. Drain all the water using a strainer and wash the potatoes under cold water. Now peel the potatoes.
3. Use a toothpick to prick your baby potatoes everywhere and then set them aside.
4. Take 1 tbsp. Alcoeats Coriander Powder, ½ teaspoon cumin seeds, ½ teaspoon fennel seeds, 4 green cardamoms, 2 cloves, and a 1-inch cinnamon stick. 
5. Roast and grind the above spices into a small pan on medium heat for 2 to 3 minutes until they turn fragrant. Be careful not to burn them.
6. Let the spices cool down a bit. Now, move them to a spice grinder and grind them to a fine powder. Set this aside.
7. Heat 2 tbsp. mustard oil in a pan. Make sure the mustard oil is well heated before adding anything to it, otherwise it’ll have a raw-ish taste. 
8. Once the oil is hot, add ginger, garlic, and green chilies and cook for 1 minute.
9. Add in the onions and cashews and cook for 3 to 4 minutes until the onions soften.
10. Turn off the heat, transfer the mixture to a blender and blend to a fine paste. Set it aside.
11. Now heat around 4 tbsp mustard oil in a kadhai on medium heat. Add the boiled baby potatoes and fry them until they all turn golden brown from all sides.
12. Remove the fried potatoes once they’re golden brown. Put them on a plate. Once they cool down somewhat, prick them again with a toothpick.
13. Now, add 1 tbsp. cumin seeds and 1 bay leaf into the same oil. Sauté for a few seconds and then add 1/2 teaspoon asafetida (i.e., Hing).
14. Add 1 tbsp. Alcoeats Kashmiri Red Chili Powder and fry for a few seconds so that it gets a nice red color.
15. Add the already-prepared cashew-onion paste and mix well. Cook for 2 minutes.
16. Now, add the ground spices (from Step #6) along with ¼ tbsp. black pepper and mix well. Cook for a minute.
17. Take the pan off the heat and add the whisked yogurt to the pan.
18. Keep stirring the yogurt continuously as you gradually mix it with the curry.
19. Put the pan back on medium heat and continue stirring. Let the mixture come to a light boil. Keep cooking for another 3 to 4 minutes. 
20. Add salt, remaining ½ tbsp. Alcoeats Kashmiri Red Chili Powder and turmeric.
21. Cook for 4 minutes until you start seeing floating oil on top of the masala.
22. Now, add the fried potatoes to the kadhai. Mix well and add ¼ cups water. Cover tightly with a lid and let it “dum” cook for 5 to 6 minutes on low, continuous heat.
23. Add cream, sugar, Alcoeats Garam Masala and Kasuri Methi. You can add some water at this stage, depending on the amount of curry you want. Simmer it for 3 minutes and then turn off the heat.
24. Cover tightly with a lid and let it remain for 5 more minutes before serving.
25. Garnish your Dum Aloo with some cilantro.
26. Serve your Punjabi Dum Aloo with either rice or naan.