Make Restaurant style dam aloo at home

Dam aloo is one of the classic Indian dishes served in a meal. It can be served with plain paratha, lachha paratha, naan, puri or roti.

Ingredients for dam aloo

- 10 to 12 baby potatoes

- 1 tomato

- 1 onion

- ½ inch ginger

- 3-4 garlik

- 2 cardamom

- 1 inch cinnamon

- ½ table spoon turmeric powder

- 1 table spoon red chilli

- 1 table spoon coriander powder

- 2 table spoon coriander leaves

- 1.5 cup water

- ½ table spoon lemon juice

- ½ garam masala

- 1 table spoon fennel powder

- 2 table spoon cashews

- 1 cup curd

Method to make Dam aloo

- Rinse the baby potatoes and wipe them dry.

- Heat oil in a pan. You can shallow fry, deep fry or pan fry until golden.

- Grind the soaked cashew to a smooth paste. grind the onions, ginger and garlic to a smooth paste. also blend the tomatoes to a smooth puree.

- heat 2 to 3 tbsp oil. add the black cardamom and cinnamon. fry till the oil becomes fragrant and then add the onion-ginger-garlic paste.

- Saute until the paste thickens and raw smell goes away.

- Add salt, turmeric, red chilli powder and garam masala.

- Saute until the onion tomato masala begins to leave the sides of the pan.

- Then add fresh curd.

- now add the cashew paste.

- now add approx 1.5 cups of water. bring the gravy to a boil.

- add fried potatoes and simmer for some 4-5 minutes till the gravy thickens.

- Bring the gravy to a boil. Cover and cook on a very low flame for 5 mins.

- Add crushed kasuri methi. Cook for just a minute. Switch off.

- Garnish dum aloo with some chopped coriander leaves and serve