Dum aloo

Method

1. 1 Boil the baby potatoes for 8 minutes, peel them, then fry them until golden brown for 5 minutes and lightly pierce them with a toothpick.
2. 2 Soak cashews in hot water for 15 minutes, then blend them with roasted tomatoes and onions to make a smooth sauce.
3. 3 Fry the sauce in oil for 12 minutes until thick and glossy; it differs from the Kashmir version in that the sauce base is cashews and tomatoes instead of yogurt.
4. 4 Reduce the heat to the lowest setting, then whisk in the yogurt spoonful by spoonful, stirring continuously for 3 minutes to prevent separation.
5. 5 Add the potatoes along with 150 ml of water, simmer covered for 15 minutes, then sprinkle crushed dried fenugreek leaves on top before turning off the heat.

With an appliance

• Air fryer 55 min

  Instead of frying in step 1: spray oil on the boiled potatoes and fry at 200 degrees for 10 minutes, flipping at the 5th minute; in step 5, simmer the potatoes in the cashew sauce for 15 minutes.