Dum Aloo Recipe: Make Your Dinner Special with This Dhaba-Style Spicy Dum Aloo

Dum Aloo Making Tips: Do you cook potato curry every other day at home? If yes, then why not try something new and tasty this time? Here is an excellent recipe for spicy dum aloo, which both children and adults will love. If you like spicy vegetables, then this recipe is for you!

Here is what you need to make Dum Aloo:

7-8 small potatoes (or cut them into two pieces if you have big potatoes)

1 cup fresh curd

A handful of cashews (about 10-12)

2 dried red chillies

1 bay leaf

1 teaspoon cumin seeds

3-4 green chillies (according to your taste)

1 small piece of ginger

10-12 garlic cloves

½ teaspoon red chilli powder (or to taste)

½ teaspoon turmeric powder

½ teaspoon coriander powder

½ teaspoon black pepper powder

½ teaspoon roasted cumin powder

½ teaspoon garam masala powder

Salt, to taste

1 teaspoon kasuri methi

Coriander leaves, finely chopped (for garnishing)

Fresh cream (for garnishing)

Oil, for frying and preparing vegetables

Easy way to make Dum Aloo:

First of all, wash and boil the potatoes. If you have big potatoes, cut them into two halves.

Allow the boiled potatoes to cool a little, then peel them.

Now take a fork and make small holes in the potatoes. This will allow the spices to penetrate inside.

Heat oil in a wok or pan. When the oil is hot, add the potatoes and deep fry them until golden brown. Please remove them and keep them aside..

Now add cashews and dried red chilies in a small bowl, add hot water and soak them for 15-20 minutes.

After soaking, add soaked cashews, dried red chilies, ginger, garlic, green chilies, and a little water to a mixer jar and makean excellente pasteAdddd curd, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, black pepper powder, roasted cumin powder, garam masala powd, er and salin another bowl t and mix well.

Now heat some more oil in the same pan. Add cumin seeds, bay leaves and whole dried red chilies and fry them.

When the cumin seeds crackle, add the finely chopped onions and fry them until golden brown.

Once the onions are cooked, add the curd mixture and cook while stirring continuously. Cook till the oil starts separating from the masala.

Add the prepared cashew paste and cook for another 2-3 minutes.

Add water to the curry (as thick or thin as you want). Add the fried potatoes when the curry comes to a boil and thickens a little.

Finally, crush the kasuri methi in your palm and add it. Garnish with finely chopped coriander leaves and fresh cream and serve hot!