Photograph of the finished Dum aloo

India · Khoai tây om sốt hạt điều kiểu Banaras Dum aloo

Dum aloo

50 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Potato Potato 560 g
  • Photograph of Cashews Cashews 100 g
  • Photograph of Tomato Tomato 8
  • Photograph of Onion Onion 1.2
  • Photograph of Unsweetened yogurt Unsweetened yogurt 120 g
  • Photograph of Kashmiri chili powder Kashmiri chili powder 8 g
  • Photograph of Garam masala Garam masala 8 g
  • Photograph of Dried fenugreek leaves (kasuri methi) Dried fenugreek leaves (kasuri methi) 12 g
  • Photograph of Oil Oil 160 ml
  • Photograph of Ginger Ginger 32 g
  • Photograph of Steamed rice Steamed rice 800 g

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.

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