Dum Aloo in Cashew Gravy

Recipe by
Total Time:
45-60 minutes
Serves: 8
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Braise Recipe
Difficulty: Easy

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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.

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