Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
Delhi Dum Aloo is a delicious North Indian vegetarian classic using tomato and potatoes along with a host of spices to develop deep flavor. India has a rich culinary heritage dating back hundreds of years. This tradition continues through the dedication and excellence of the Master Chefs of ITC Hotels, which guide all Kitchens of India products.
- 1lb Baby Potatoes
- 1t Turmeric powder
- 4T Ghee (alt. butter/oil)
- 1 Medium Onion (diced)
- 2T Ginger paste (alt. minced ginger)
- 1T Garlic paste (alt. minced garlic)
- 1lb Tomatoes (canned or fresh)
- 2oz Cashews
- 2oz Red chili paste (alt. diced Fresno or Jalapeno chili)
- 1T Chili powder
- 1t Salt
- 1t Cumin powder
- 1t Coriander powder
- 2 Bay leaves
- 1t Garam Masala powder
- 1 bunch Cilantro leaves (chopped)
- Peel and pierce the potatoes. Boil until fork tender in a medium saucepan with turmeric and a tablespoon of salt, with water to cover. Strain and reserve.
- Puree tomatoes in blender and reserve.
- In dutch oven (alt. cast-iron/heavy saute pan), add ghee and shallow fry cashews until roasted.
- Transfer cashews (leaving ghee in the pan) to a blender and puree, adding water as needed to make a paste.
- Add bay leaves and onion to pan and saute until just beginning to color. Add ginger and garlic and cook for 1 min more.
- Add tomato puree, cashew paste, chili paste & powder, salt, cumin, and coriander and cook for 10 min to allow flavors to blend.
- Add 1cup of water to pan and return to a boil. Add potatoes and cook for 5 min until sauce reduces and thickens.
- Finish with Garam Masala and serve with Basmati rice and naan (if desired).
Use Kitchens of India Delhi Dum Aloo Cooking Sauce instead to simplify preparation and retain the authentic flavor.