Mughlai Dum Aloo

Ingredients

In the Mughlai adaptation of Dum Aloo, the dish takes on a more luxurious and creamy profile compared to the original Indian version. The Mughlai Dum Aloo incorporates a blend of aromatic spices like cardamom, cinnamon, and cloves, along with the addition of cashew paste and cream to create a rich and velvety gravy. This version is milder in terms of heat and has a more regal touch. We alse have the original recipe for Dum aloo, so you can check it out.

• 500g (1.1 lb) baby potatoes 500g (1.1 lb) baby potatoes
• 2 tablespoons ghee (clarified butter) 2 tablespoons ghee (clarified butter)
• 1 large onion, finely chopped 1 large onion, finely chopped
• 2 teaspoons ginger-garlic paste 2 teaspoons ginger-garlic paste
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1 cup plain yogurt, whisked 1 cup plain yogurt, whisked
• 1/4 cup cashew paste 1/4 cup cashew paste
• 1/4 cup heavy cream 1/4 cup heavy cream
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 9g
• Carbohydrates (total, sugars): 35g, 5g
• Protein: 6g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Boil the baby potatoes until they are fork-tender. Drain and let them cool.
2. 2.
   Peel the potatoes and prick them with a fork.
3. 3.
   Heat ghee in a pan over medium heat. Add the chopped onions and sauté until golden brown.
4. 4.
   Add ginger-garlic paste and sauté for another minute.
5. 5.
   Reduce the heat to low and add turmeric powder, red chili powder, ground coriander, ground cumin, and garam masala. Cook for a minute to toast the spices.
6. 6.
   Add whisked yogurt and cashew paste to the pan. Stir well to combine.
7. 7.
   Gently add the peeled potatoes to the pan and coat them with the gravy.
8. 8.
   Cover the pan and let the potatoes simmer in the gravy for about 10 minutes.
9. 9.
   Stir in the heavy cream and season with salt to taste. Cook for an additional 2 minutes.
10. 10.
    Garnish with fresh cilantro leaves before serving.

Treat your ingredients with care...

• Cashew paste — Soak cashews in warm water for 30 minutes, then blend them into a smooth paste.

Tips & Tricks

• For a richer flavor, you can substitute ghee with butter.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder.
• To save time, you can parboil the potatoes in advance and refrigerate them until ready to use.
• Garnish the dish with a sprinkle of roasted cashews for added texture and visual appeal.
• Serve Mughlai Dum Aloo with naan or steamed rice for a complete meal.

Serving advice

Mughlai Dum Aloo is best served hot, garnished with fresh cilantro leaves. Pair it with naan bread or steamed rice to soak up the creamy gravy. Add a side of cucumber raita or a fresh green salad to complement the flavors.

Presentation advice

To present Mughlai Dum Aloo elegantly, arrange the golden-fried baby potatoes in a shallow serving dish and pour the creamy gravy over them. Garnish with a sprinkle of fresh cilantro leaves for a pop of color. Serve it in traditional Mughlai-style copper or silverware for an authentic touch.