Baby Potatoes Gravy Recipe Indian style
By: Shravani
Published: Saturday, March 26, 2016 - 6:23am

Ingredients




For Boiling and Frying Potatoes:
1. Baby Potatoes - 10
2. Water - As needed
3. Oil - 5 to 6 tbsps
For Grinding:
1. Oil - 2 tsps
2. Onion - 2
3. Cashews - 10 to 12
For Preparation:
1. Ginger Garlic Paste - 1/2 tsp
2. Cumin Seeds - 1 tsp
3. Curd - 1/2 cup
4. Water - As needed
5. Oil - 3 tsps
6. Garam Masala Powder - 2 tsps
7. Red Chilli Powder - 2 tsps
8. Turmeric Powder - 1/2 tsp
9. Coriander Powder - 1 tsp
10. Cumin Powder - 1 tsp
11. Salt - To taste
12. Hing - 1/2 tsp
13. Kasuri Methi - 1 tsp

Preparation

1 1. Boil Baby potatoes, peel and prick them using a fork, drain on a tissue before frying so that excess moisture if any may drain up 2 2. Pricking with a fork helps the oil enter aloo and it gets cooked evenly and quickly 3 3. Heat oil for frying baby potatoes, place baby potatoes in the oil and fry nicely till the outer layer of aloo becomes crisp and golden in colour. Keep turning potatoes while frying using tongs so that they get fried evenly on all sides. 4 4. After frying nicely, drain baby potatoes on tissue so that excess oil oozes out 5 5. Heat oil in a pan, add onion pieces and cashews, fry nicely 6 6. When they are fried, cool down and grind to a fine paste, keep aside 7 7. Heat oil in a pan, add cumin seeds, once they splutter add ginger garlic paste, hing and cook for a minute 8 8. Add fried baby potatoes, onion cashew paste and mix nicely 9 9. Add all the spices i.e. Garam Masala Powder, Red Chilli Powder, Turmeric Powder, Coriander Powder, Cumin Powder, Salt and mix nicely 10 10. Add beaten curd and water and mix nicely 11 11. Simmer the flame, cover and cook till gravy thickens to creamy texture 12 12. Add crushed Kasuri Methi, mix nicely, switch off and your Shahi Dum Aloo gravy recipe is ready to serve.

About

It is called Shahi Dum Aloo as Cashew and Onion paste is used in this recipe where cashew is a key ingredient in any shahi recipes.