Dum Aloo ( Restaurant Style )

Although Dum Aloo is a traditional Kashmiri dish, a lot of variations have come up in this recipe. A few days back, I shared the recipe to make Dum Aloo in Authentic Kashmiri style, which is very different from what we get to eat in restaurants in the name of Dum Aloo. The gravy that we get in the restaurants is much rich and creamy and although it's not the traditional way of making the dish, tastes really good. Use of fresh cream and cashew nut paste in a onion based gravy makes this dish really special and it goes very well with Indian breads. Here is the recipe to make this delicious restaurant style Dum Aloo.

All you need is

Cashew nut - 4 tbsp
Baby potato - 1\2 kg ( if baby potatoes are not available, use regular potatoes cut into small pieces )
Vegetable oil for frying the potatoes
Mustard oil - 4 tbsp
Cloves - 3-4
Cinnamon  - 1 inch piece
Black cardamom - 2
Black peppercorns - 5-6
Onion - 1 and 1\2 cup ( finely chopped )
Ginger garlic paste - 2 tsp
Green chili - 2 ( slit into half )
Tomato puree - 2 tbsp
Yogurt - 1\2 cup
All purpose flour \ Maida - 1 tsp
Coriander powder - 2 tsp
Turmeric powder - 1\2 tsp
Kashmiri red chili powder - 2 tsp
Garam masala powder - 1\2 tsp
Salt to taste
Honey - 1 tsp
Lemon juice - 2 tbsp
Fresh cream - 2 tbsp

Method of preparation

Soak cashew nuts in a little water for 10 minutes.
Grind the cashew nuts with a little water to make a paste.
Keep aside.
Wash the potatoes and boil them in water, just until soft.
Do not over cook otherwise they will become mushy.
Peel the potatoes and fry them in hot oil till golden brown.
Drain and keep aside.
Heat mustard oil in a pan.
When the oil is hot and fuming, simmer the heat and add cloves, cinnamon, black cardamom and black peppercorn.
Add onion and fry till translucent.
Add ginger garlic paste and green chilies and fry till golden brown.
Add tomato puree and cook for a minute.
Mix yogurt, all purpose flour, coriander powder, turmeric powder, red chili powder, garam masala powder and salt in a bowl.
Add the mixture in the pan.
Add the cashew nut paste.
Add a cup of water and fried potatoes and bring to a boil.
Simmer the heat and cook till oil separate on the sides of the pan.
Add honey, lemon juice, fresh cream and little more water and cook for another minute.
Garnish with fresh coriander.
Serve hot with Naan or laccha paratha.