Dum aloo curry recipe

Peel the baby potatoes and place them in a bowl filled with water to prevent oxidation. Chop the onions and tomatoes into small pieces.

Take 3 cups of water in a pressure cooker and add the baby potatoes. Cook them for three whistles and open the lid after the cooker cools down. Discard the water and poke holes in the boiled baby potato for better absorption of the gravy.

Fry the cashews, onion, and tomato pieces with half a tablespoon of oil. Once the onions and cashews turn golden brown allow them to cool down. Add water and grind the fried mixture to a fine paste using a blender.

Heat the remaining oil in a nonstick pan. Add cumin seeds, bay leaves, cardamom pods, and curry leaves. When the seeds splutter, add the onion-tomato cashew paste and ginger-garlic paste. Mix well and cook the gravy for 5 minutes. Add salt, turmeric, garam masala coriander powder, red chili powder, and mix well. Cook the gravy for 10 more minutes while stirring occasionally. Next, add curd along with the boiled potatoes, and mix well. Cover the pan with a lid and let the potatoes cook for 15 minutes on a low flame.

Garnish with coriander leaves and serve hot with steamed rice or roti.