How to cook Punjabi Dum Aloo

Pressure cook the baby potatoes with a little salt for 1 whistle. Peel them and keep ready.

Soak cashew nuts in warm water fro 15 – 20 minutes and then make a smooth paste.

Heat some oil in a fry pan, and roast the potatoes till they are golden brown all around.

Now again heat the remaining oil in a pan, and add cumin seeds and hing. Add the onion paste and saute for 2 minutes. Then add the ginger garlic paste and continue sauteing on medium flame.

Once the onion paste becomes nice and brown, add the tomato puree and cook for 5 – 6 minutes, Then add the spice powders (except garam masala) and give a mix.

Allow the gravy to cook for 5 minutes, and then add the cashew paste. Let it cook for another 4 to 5 minutes.

Add water and once the gravy comes to a boil, throw in the fried baby potatoes. Keep the flame in low-med and let the potatoes simmer in the gravy for 7 to 8 minutes.

Then add the garam masala and the crushed Kasuri methi, and turn off stove after 2 – 3 minutes.