Cooking Instructions
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Step 1
Heat oil in the pan, sauté whole spices like
Bay Leaves (2)
,
Whole Cloves (2)
,
Peppercorns (2)
, and
Cinnamon Stick (1)
along with
Dried Fenugreek Leaves (2 Tbsp)
for 4-5 minutes. Fry till the dried fenugreek leaves release a nice aroma.
Step 2
Now add
Onion (1)
along with
Cashew Nuts (1/3 cup)
and sauté till the onions turn translucent.
Step 3
Next, add the
Tomatoes (2)
and some
Kosher Salt (1 tsp)
. Cook till the tomatoes turn soft.
Step 4
Pour the
Milk (3/4 cup)
. Cover with lid and let it cook for 10 minutes or till it comes to a boil. Take it off the flame.
Step 5
Let this mixture cool down and then transfer it to a blender. Grind it to a fine smooth paste and set aside.
Step 6
You need to boil the potatoes al dente first just until they turn soft. Add the
Baby Potatoes (1 2/3 cups)
to a microwave-safe bowl and microwave them for 10 minutes, or you can boil them using any method convenient to you. Be careful to not overcook them or they will break apart. Test by sticking in a fork and if it goes in smoothly, the potatoes are done.
Step 7
Once done, peel and prick them at a few places using a fork or toothpick. This is done so that they absorb the flavors of the masala well and helps the potatoes become spongy.
Step 8
Heat
Oil (as needed)
in the pan and shallow fry the mini potatoes till they turn light golden. Keep tossing and turning them so that they fry evenly.
Step 9
Add
Buttermilk (2 cups)
,
Salt (1 tsp)
, and
Green Chili Pepper (2)
to a bowl. Give it a stir and keep it aside for now.
Step 10
Strain the fried little potatoes in paper towels and then immerse them in this buttermilk mixture. Let it rest in there for 15-20 minutes at-least. You can prick them once more after frying if needed.
Step 11
In the same pan, heat
Cooking Oil (1 Tbsp)
. Add and sauté the
Ginger Paste (1 Tbsp)
, part of
Fresh Cilantro (2 Tbsp)
,
Garlic (5 cloves)
, and
Green Chili Pepper (2)
for 2-3 minutes or till the smell of raw garlic goes away.
Step 12
Then add the prepared onion-tomato masala paste to the pan along with
Granulated Sugar (1 tsp)
and continue to sauté for another 2-3 minutes. Add water according to your desired consistency.
Step 13
Sprinkle
Paprika (1/2 Tbsp)
and
Garam Masala (1/2 Tbsp)
on top. Give it a stir.
Step 14
Lastly, add the soaked mini potatoes minus the buttermilk. Don't add the buttermilk, you can serve it along with Dum Aloo, later. Give the mini potatoes a light mix so that they don't break. Cover the pan and let it cook for another 5-7 minutes.
Step 15
Garnish with
Fresh Cilantro (2 Tbsp)
and some Kasuri methi, then take it off the flame. You can also squeeze lemon juice on top. Serve this delicious Dum Aloo warm with some Indian bread like naan, roti, chapati, puri, or even bhakri.
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