Dum Aloo Lakhnavi

Dum Aloo Lakhnavi is a rich and flavorful potato dish that originates from the Mughlai cuisine, known for its aromatic spices and creamy textures.

Dum Aloo Lakhnavi

Ingredients

  • 800g baby potatoes, boiled and peeled
  • 1 cup yogurt
  • 1 cup cream
  • 2 onions, finely chopped
  • 2 tomatoes, pureed
  • 1 tbsp ginger-garlic paste
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp garam masala
  • 1/2 tsp ground cardamom
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 cup cashews, soaked and ground into a paste
  • 2 tbsp ghee
  • Salt to taste
  • Fresh coriander leaves for garnish

Instructions

  1. Heat ghee in a pan and sauté the chopped onions until golden brown.
  2. Add ginger-garlic paste and sauté for 2 minutes.
  3. Stir in the tomato puree and cook until the oil separates.
  4. Add turmeric, red chili powder, garam masala, cardamom, cinnamon, and cloves. Cook for 2 minutes.
  5. Whisk the yogurt and cream together, then add it to the pan. Cook for 5 minutes.
  6. Add the cashew paste and cook for another 5 minutes.
  7. Stir in the boiled potatoes and simmer for 10 minutes on low heat.
  8. Garnish with fresh coriander leaves and serve hot.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Carbohydrates
25g
Protein
5g
Fat
20g

Supplies

Large pan Whisk Serving dish

Tools

Cooking spoon Knife Cutting board

Serving suggestions

Serve Dum Aloo Lakhnavi with naan or steamed rice for a complete meal.

Tips & tricks

For a richer flavor, you can add a dollop of ghee on top of the dish before serving.

Cost

$10