Ingredients

• Baby potato - 3/4 kg
• Onion - 1kg
• Tomato - 100g
• Spices - 3 each (cinnamon, clove, cardamom)
• Chilli powder - 2 tsp
• Coriander powder - 2 tsp
• Turmeric powder - 1/4 tsp
• Ginger - a small piece
• Garlic - 8 flakes
• Cashew - a little
• Oil - 1 tbsp
• Coriander leaves - a small bunch
• Salt to taste

How to Make Dum Aloo in Cashew Gravy

• Boil and peel potatoes; deep-fry them.
• Puree the tomatoes, and keep aside.
• Grind onions, ginger, garlic, and cashews into a fine paste. Keep aside.
• Heat oil in a kadai, add the whole spices and ground paste, and stir till the raw smell goes.
• Add all the powders and saute for few seconds.
• Then add the pureed tomatoes and salt.
• When the gravy thickens, add fried potatoes and cook for 5 to 7 minutes.
• Garnish with coriander leaves.
• Serve hot.