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