Restaurant-Style Dum Aloo | Creamy Onion-Tomato Gravy | Shilpa’s Family Rasoi

#DumAlooRecipe #CreamyDumAloo #OnionTomatoPotatoRecipe #CurdBasedGravy #CashewGravy #ShilpasFamilyRasoi Restaurant-Style Dum Aloo Ingredients For the Potatoes 400–500 g baby potatoes ½ teaspoon salt ½ teaspoon Kashmiri red chilli powder ¼ teaspoon turmeric powder Oil for shallow-frying For the Gravy 2 tablespoons oil ½ teaspoon cumin seeds 1 small piece of cinnamon 3–4 cloves 2 green cardamoms 2 medium onions, finely chopped or ground 1 tablespoon ginger-garlic paste 3 medium tomatoes, pureed 6–7 cashews, soaked and ground into a smooth paste ½ cup whisked curd 1 teaspoon Kashmiri red chilli powder 1½ teaspoons coriander powder ¼ teaspoon turmeric powder ½ teaspoon roasted cumin powder ½ teaspoon garam masala 1 teaspoon kasuri methi Salt to taste 1–1½ cups warm water Fresh coriander for garnishing Procedure 1. Parboil the baby potatoes until they are approximately 80% cooked. Allow them to cool, peel them and prick them gently with a fork or toothpick. 2. Add salt, Kashmiri red chilli powder and turmeric powder to the potatoes. Mix well until evenly coated. 3. Heat a little oil in a pan and shallow-fry the potatoes until they become golden from all sides. Remove them from the pan and keep them aside. 4. Heat 2 tablespoons of oil in the same pan. Add cumin seeds, cinnamon, cloves and green cardamoms. Sauté for a few seconds until aromatic. 5. Add the onions and cook until lightly golden. Add the ginger-garlic paste and sauté until its raw smell disappears. 6. Add the tomato puree, Kashmiri red chilli powder, coriander powder, turmeric powder, roasted cumin powder and salt. Cook the masala until it thickens and the oil begins to separate. 7. Reduce the flame to its lowest setting. Gradually add the whisked curd while stirring continuously to prevent it from curdling. 8. Add the cashew paste and cook for another 2–3 minutes. 9. Pour in 1–1½ cups of warm water, mix well and bring the gravy to a gentle boil. 10. Add the shallow-fried potatoes and coat them properly with the gravy. Cover the pan and cook on low heat for 12–15 minutes, allowing the potatoes to absorb all the flavours. 11. Finally, add garam masala and crushed kasuri methi. Cook for another 2 minutes. 12. Garnish with fresh coriander and serve hot with naan, lachha paratha or jeera rice.