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Dum Aloo with Creamy Cashew sauce

Dum Aloo with Creamy Cashew Sauce

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course
Cuisine Indian
Servings 4

Equipment

  • Deep saucepan or Dutch oven essential for evenly cooking the potatoes and simmering the curry.
  • Blender or food processor required to make the creamy cashew-onion-tomato base.
  • Spice grinder (optional) if you're using whole spices and prefer freshly ground powders.
  • Slotted spoon helpful when frying the potatoes.
  • Mixing bowl for soaking cashews or prepping spice mixes.

Ingredients
  

For the Potatoes

  • 500 g baby potatoes skin-on or peeled
  • 1 tsp salt
  • 2 tbsp mustard oil or any vegetable oil
  • ½ tsp turmeric powder
  • ½ tsp red chili powder

For the Cashew Sauce

  • 15 raw cashews soaked in hot water for 15 minutes
  • 1 large onion chopped
  • 2 medium tomatoes chopped
  • 1- inch ginger
  • 4 garlic cloves
  • 2 green chilies adjust to heat preference

Whole Spices

  • 1 bay leaf
  • 2 green cardamoms
  • 1- inch cinnamon stick
  • 4 cloves
  • 1 tsp cumin seeds

Ground Spices

  • 1 tsp coriander powder
  • ½ tsp garam masala
  • 1 tsp Kashmiri red chili powder for color
  • Salt to taste

Additional

  • 2 tbsp fresh cream or coconut cream optional for vegan version
  • 2 tbsp chopped cilantro for garnish
  • Water as needed for gravy consistency

Instructions
 

Prep the Potatoes

  1. Scrub the baby potatoes clean. If they’re large, cut them in half. Parboil them in salted water until fork-tender but not mushy (about 10–12 minutes). Drain and pat dry.
  2. Heat 2 tablespoons of mustard oil in a pan until it smokes slightly. Fry the potatoes until they’re golden and crisp on the outside. Set aside. This step gives the aloo curry its authentic texture and depth of flavor.

Make the Cashew Paste

  1. While the potatoes cook, blend the soaked cashews, chopped onion, tomatoes, garlic, ginger, and green chilies into a smooth paste. Add a splash of water if needed. This forms the base of your creamy cashew sauce and makes the dish rich without the need for too much dairy.

Cook the Sauce

  1. In the same pan (with remaining oil), add cumin seeds and the rest of the whole spices. Let them sizzle for 30 seconds until aromatic.
  2. Pour in the cashew paste carefully. Cook on medium heat, stirring continuously for 10–12 minutes until the mixture thickens, changes color slightly, and oil begins to separate at the edges.

Add Ground Spices

  1. Stir in turmeric, red chili powder, coriander powder, and salt. Cook for another 2 minutes to allow the spices to bloom.

Add Water and Simmer

  1. Add about ¾ cup of water to the sauce and stir well. Return the fried potatoes to the pan and simmer on low heat for 15 minutes. The potatoes should absorb the flavors while the gravy thickens to a luscious consistency.

Finish with Cream (Optional)

  1. Add the fresh cream or coconut cream if you prefer a vegan version. Stir gently and cook for another 2 minutes. Garnish with chopped cilantro.
  2. This North Indian potato curry recipe delivers on every front: creamy, rich, and perfectly spiced, without being overwhelming. It’s also a great base recipe that can be adapted for other vegetables, or even legumes like chickpeas for a vegan chickpea potato curry twist.