Baby Potato Curry

recipe full detail

 Total time:00:40




Tasty Dum Aloo. 
This dish is savoured by everyone die to the wonderful mix of spices present in it.

The potatoes though are deep fried in this curry but that it what makes them tastes so much better.

It takes some time to prepare this dish but is really worth it!


Take 10-12 baby potatoes and pressure cook it for 1 whistle so that it's half cooked.

In boiling water blanch 15 cashew nuts. Then in a blender with 2 large tomatoes, cashew nuts and 2 green chillies make a smooth paste.

In a pan add oil, cumin seeds, ginger garlic paste and cook. Add turmeric powder. Then add the tomato cashew paste. And let it cook. Add kashmiri chilly powder, coriander powder, cummin powder, garam masala, kastoori methi and cook till oil separates.

In the meanwhile, peel the cooked baby potatoes, use a fork to makes some on the potatoes, toss in salt, turmeric powder and chilli powder. After 10 mins shallow fry the potatoes in 2-3 tb spoon of oil.

Add the potatoes to the mixture. Put some water and adjust the salt. And bring to a oil and thicken the gravy.


  Ingredient List

  • 10-12 Baby Potatoes
  • 15 Cashew nuts
  • 2 large Tomato
  • 1 tsp Cumin seeds
  • 1 tbsp Coriander powder
  • 1 tbsp Red chilli powder
  • 1 tbsp Turmeric powder
  • 1 tbsp Garam masala
  • 2 tbsp and shallow fry Oil
  • 1 tbsp Ginger garlic paste
  • 1 tsp Kasoori methi
  • to taste Salt
  • according to consistency Water


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