298 cashew nuts recipes

901 Cashew Nuts recipes | Indian kaju recipes

Indian cashew recipes. Cashews are a part of the nut family which are slightly sweet and buttery in taste. They grow in a tropical environment and are a result of labor intensive work. Cashews grow on a tree in a long, green kidney shaped pods that hang from branches. They are not sold in their outer casing because the cover of cashews is supposed to be toxic and resulting in rashes. The process of peeling, removing, roasting of cashew nuts is done by hand and also due to their perishable nature, they are one of the most expensive nuts.

The advantage of cashews is that it can be used in an array of different recipes all over the world. Even though a little on the sweeter side, they are used in both sweet AND savory recipes around the world, especially in India, whether it's in gravies, snacks or desserts.

Indian Cashew nut Recipes

Cashews have been used in Indian, mostly Punjabi and Mughlai cuisine, since many decades. Addition of a paste of these wonder nuts to food gives them a rich mouth feel and a proper consistency. It is one of the main ingredients in the Basic Makhani Gravy or any other Punjabi gravy like Dum Aloo. Not only is the usage limited to subzis, you can also add it to dals like Mixed Dal with Spinach to give it a better consistency. Cashew pieces are also added Dal dhokli!

Whole or broken cashews form an important part of rice preparations as well. Along with raisins, they form a major component in Pulaos like Shahi Pulao and also different types of pulaos. In the south, cashews or peanuts are also added to Bisi Bele Bhaat to give it a crunch. Kaju and Coconut is added to Shahjahani Khichdi to give it more flavor and volume.

Cashew Nut Recipes for Snacks

Firstly, raw cashews form a snack in themselves and don’t need anything else! Secondly, they can be roasted as is or make Roasted cashews with different masalas. Cashews that are fried are usually added to many Gujarati and Maharashtrian jar snacks like Chivda or fried poha. In such jar snacks, they add not only to the texture of the whole thing but also to the overall taste.

Cashews are a popular choice for adding to marinades as well. Generally a cashew paste is added to the marinades but sometimes it can be used as a main ingredient in it as well. Afghani paneer flavors cashew paste with masalas and marinates the paneer in that itself without adding any curd. Hara Bhara Kebab has cashews fixed over the kebab before the frying to add that extra crunch or added to the mixture itself like in Dahi Kebab.

Cashew Nut Recipes for Desserts

Kaju is an integral part of dessert making in Indian Cuisine. Not only cashews but also other dry fruits are used extensively as well. Whether as a garnish over Sheeras or as whole pieces added to a kheer called Paal Payassam, they are a wonderful addition. The best part about cashews are that they are not overly sweet and balance out the sweetness in the food.

Kaju Katli is the most famous sweet made with cashews where milk, cashew powder, ghee and sugar are combined together till thickened, cooled and cut into diamond shaped pieces. Dry fruits combined together with jaggery make a delicious Indian praline called Chikki. They are also used in many types of cakes and cookies all around the world, Butter Cookies with a Cashew Stuffing being my favorite!

If you want to know more about the Uses of Cashew Nuts, then you can check out our article on that.

Hope you liked this collection of Cashew Recipes. Scroll down below for more.

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kaju puri | kaju badam puri | Indian mithai – kaju puri | cashew cookie | with 37 amazing images Kaju Puri consists of cashewnuts, almonds, sugar cardamom powder and saffron. While cashewnuts can just be powdered, the almonds need to be soaked in hot water for 15 minutes, deskinned, pat dried with a muslin cloth and then powdered. To this powdered sugar, cardamom powder and saffron are added and blended till smooth and fine. This mixture is cooked in some unsalted butter and then rolled and cut into circles. Finally they are baked to perfection. Before you begin making the recipe, keep all the ingredients and equipment ready too. The equipment would include a greased dish to spread the mixture for cooling, a greased rolling pin and rolling board. Keep the baking tray lined with cookie sheet too. Then you are set to make Cashew Cookie. Solely cashewnuts might render this mithai sticky, so do not miss out on adding blanched almonds to this Kaju Badam Puri. While you can make and enjoy Kaju Puri at any time throughout the year, it is often baked and served during festival like Diwali . At every step how the mixture will turn out to be has been mentioned in the step by step procedure. Follow all the instructions shared below and in the video meticulously to get the perfect Kaju Puri, like the one available in the market. Note that the bright yellow colour of this Indian mithai – Kaju Puri available in the market is because of the addition of yellow colour. This recipe has no added colour or preservatives, so use of good quality of saffron (kesar) is a must to get some yellow colour. Enjoy kaju puri | kaju badam puri | Indian mithai – kaju puri | cashew cookie | with step by step photos.

methi mutter malai | fenugreek green peas curry | restaurant style methi malai matar | with 35 amazing images. Think Punjabi main course, and this is one of the first dishes that comes to your mind! Methi Mutter Malai is a please-all dish. Right from kids to elders, everyone loves the creaminess and pleasant flavour of this fenugreek green peas curry. The methi malai matar gravy has a mildly-sweet taste, which is complemented well by the addictive taste of fenugreek leaves. The freshly-ground spice mix gives the methi mutter malai a strong flavour and lingering aroma, while the wise use of poppy seeds and cashews gives it a lusciously creamy mouth-feel. Fenugreek leaves and green peas together give you ample iron in restaurant style methi mutter malai, so this is a good way of topping up on the nutrient, especially for those who are normally fussy about eating green leafy veggies. Have your restaurant style methi malai matar with some Punjabi Rotis and Parathas like lachha paratha or aloo kulcha. Enjoy how to make methi mutter malai | fenugreek green peas curry | restaurant style methi malai matar with detailed step by step photos below.

kaju katli recipe | kaju barfi | kaju burfi | homemade kaju katli diwali special | Indian style cashew barfi | Kaju Katli is made from 4 simple ingredients like kaju, sugar, milk powder and ghee. Kaju barfi is an all time favourite traditional mithai, but one that is feared by most people for the time it takes to prepare. If you follow this recipe meticulously, you will be pleasantly surprised by how easily and quickly you can prepare Kaju Katli at home! Although it takes a few hours to set, this recipe makes sure you spend less than 15 minutes sweating in the kitchen. To make kaju katli, blend the cashew nuts in a mixer to a fine, smooth powder. Combine the cashew nut powder and milk powder in a deep bowl, mix well and keep aside. Combine 1 cup of water and sugar in a broad non-stick pan, mix well and cook on a high flame till the sugar dissolves and forms a one string consistency, while stirring continuously. (for approx. 7 to 8 minutes). Lower the flame to medium, add the cashew-milk powder mixture, mix well and cook for 3 minutes or till no lumps remain, while stirring continuously. Switch off the flame and pour the cashew mixture in a plate and keep aside to cool completely for half an hour. Once cooled, scrape out the cashew mixture from the plate with the help of a flat ladle and knead into a smooth dough. Divide the dough into 2 equal portions and keep aside. Grease two 250 mm. (10”) thalis on the backside and a rolling pin with a little melted ghee. Place a portion of the dough on a greased thali, flatten it and roll it into a 225 mm. (9”) diameter circle using the greased rolling pin. Ensure to lift the rolled out dough occasionally so it does not stick to the thali. Repeat step 9 to roll another portion of the dough. Keep both the thalis aside for 2 to 3 hours to set. Cut into diamond shaped pieces and scrape the kaju katli from the thali with the help of a knife. Serve or store in an air-tight container. It stays fresh for upto 7 to 8 days. Indian style cashew barfi is always there on the mithai platter during festivals like Diwali and Raksha - Bandhan . Serve along with namkeens like Poha Chivda, Chakli, Masala Mathri, Moong Dal Crispies etc. If you take care of the syrup’s consistency and the time of cooking and the level of heat (flame) as described in the recipe of homemade kaju katli diwali special, you are assured of a perfect result. Tips for kaju katli. 1. You could also put the cashews in the freezer for sometime before powdering it in the mixer, so you will get a very smooth powder without oil oozing out of the nuts. 2. Alternatively you can invest in a kaju grinder to get the best cashew powder without its oil oozing out. 3. After adding the cashew powder, stir it continuously to get a lump free mixture. 4. At step 11, use a palette knife or a flat steel ladle to scrape the kaju katli from the thali. Enjoy kaju katli recipe | kaju barfi | kaju burfi | homemade kaju katli diwali special | Indian style cashew barfi |

white gravy recipe | Indian basic white gravy | how to store white gravy | with 19 amazing images. white gravy, this curd-based gravy is prominent in North Indian cuisine. basic white gravy is one of the mother gravies of Indian cuisine. white gravy is mainly made of onions, cashew nuts, melon seeds, garlic, curds, fresh cream and ginger. Indian white gravy is white to off-white in colour and bland in taste compared to other gravies. Richer and creamier, white gravy has extensive use of cashew nuts and cream. Curd gives a nice white colour to the white gravy, make sure the curd is not sour or else it will make the gravy sour. Notes on white gravy recipe. 1. Curd thickens and gives a rich mouthfeel the basic white gravy. 2. Mix well and cook on a slow flame for a few seconds or until the oil separates from the white creamy gravy while stirring continuously. 3. Switch off the flame, add the fresh cream. Many people even make use of khoya/mawa to make the white gravy richer. It provides a rich texture to the white gravy. Combined with mixed vegetables, paneer, koftas or soya chunks, Indian white gravy can be used to whip up delectable recipes such as Hariyali Kofta and Peshawari Paneer. white gravy is super versatile and is used in making a lot of main course gravy dishes. You can store this Indian white gravy in freezer for a few weeks, ensure that you avoid adding curds and cream or it will not store. Cool the white gravy completely and then pour it in a zip lock bag or an air-tight container and store it under refrigeration. Learn to make white gravy recipe | Indian basic white gravy | how to store white gravy | with detailed step by step recipe photos and video below.

Pesto is a traditional italian sauce prepared with olives, crushed pepper, basil leaves and olive oil. It combines very well with tomatoes and cheese, giving the black olive pesto sandwich a gourmet touch.

methi malai paneer sabzi recipe | methi malai paneer restaurant style | Indian creamy paneer sabzi | Punjabi methi malai paneer dhaba style | with 52 amazing images. methi malai paneer sabzi recipe | methi malai paneer restaurant style | Indian creamy paneer sabzi | Punjabi methi malai paneer dhaba style is perfect for an Indian party. Learn how to make methi malai paneer restaurant style. To make methi malai paneer sabzi, first make the paste. Heat the oil in a broad non-stick pan, add the cumin seeds and sauté on a medium flame for a few seconds. Add the onions, ginger, garlic and green chillies and sauté on a medium flame for 2 minutes. Add the tomatoes and cashewnuts, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside to cool slightly. Once cooled blend it in a mixer till smooth using 2 tbsp of water. Keep aside. Then, heat the oil in a deep non-stick kadai, add the cinnamon, cardamom, clove, bayleaf and sauté on a medium flame for a few seconds. Add the fenugreek leaves, mix well and sauté on a medium flame for 1 minute. Add the turmeric powder, chilli powder, coriander powder and 2 tbsp of water, mix well and sauté on a medium flame for few seconds. Add the prepared paste, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Add the ½ cup milk, ½ cup of water, salt and sugar, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the paneer, mix gently and cook on a medium flame for 1 minute. Add the fresh cream and garam masala, mix gently and cook on a medium flame for 1 minute, while stirring occasionally. Serve hot garnished with grated paneer. The appetizing bitterness of methi, the royal creaminess of malai and the succulence of paneer come together to make an awesome subzi that tops the chart of favourites in most Indian restaurants. A paste of cashew nut, tomatoes, onions and spices adds to the luscious mouth-feel of the Indian creamy paneer sabzi, while also adding some spicy notes to it. Add in a few more commonly-available spice powders, and you achieve a perfect balance of creaminess and spice, the two essential dimensions of a rich subzi. What’s more interesting is this methi malai paneer restaurant style also makes of whole spices like clove, cinnamon, cardamom and bayleaf, which are equally necessary to accentuate the taste of this sabzi. This lip snacking Punjabi methi malai paneer dhaba style cannot fail to please the diners. With most ingredients found in our pantry, its aroma and flavour is like sabzi from a Royal kitchen. Enjoy it with your favourite paratha, butter naan or jeera rice. Tips for methi malai paneer sabzi. 1. Methi leaves have a lot of dirt in them. So remember to wash them well before chopping. 2. Prefer to chop ginger, garlic and green chillies finely. 3. Chop the cashewnuts before adding as they are easy to blend. Alternatively, use broken cashewnuts. 4. Cool the ingredients of the paste before blending. 5. Do not over saute as cumin seeds tend to burn quickly. 6. Prefer to use the readymade fresh cream for true flavour of restaurant style sabzi. 7. If you wish, you can make garam masala at home. 8. As a variation, you can saute a few capsicum cubes in oil and add it to the sabzi along with paneer. It gives a contrasting texture to the paneer. 9. If you don’t like paneer, replace it with chopped and boiled mixed vegetables. 10. If you don’t like to bite into khada masala, before serving remove the clove, cinnamon and cardamom and discard them. But do not miss out on adding them to sabzi. These are flavour enhancers. Enjoy methi malai paneer sabzi recipe | methi malai paneer restaurant style | Indian creamy paneer sabzi | Punjabi methi malai paneer dhaba style | with step by step photos.

Punjabi paneer pasanda recipe | Indian style paneer pasanda gravy | veg Punjabi recipe | with 36 amazing images. Punjabi paneer pasanda recipe | Indian style paneer pasanda gravy | veg Punjabi recipe is a famous restaurant style sabzi. Learn how to make Indian style paneer pasanda gravy. To make the gravy for Punjabi paneer pasanda, combine the onions and little salt in a deep bowl and mix well. Cover with a lid and keep aside for 10 minutes. Heat the oil for deep-frying in a deep non-stick pan, add the onions and deep-fry till they turn golden brown in colour. Drain on an absorbent paper. Blend the deep-fried onions in a mixer till smooth. Keep aside. Heat the oil in a deep non-stick pan, add the onion paste and cook on a medium flame for 2 minutes, while stirring occasionally. Add the chilli powder and garam masala, mix well and cook again for 1 minute. Add the curds, mix well and cook on a slow flame for 1 minute, while stirring continuously. Add the deep-fried onion paste, salt and ½ cup of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. To make paneer pasanda, just before serving, place the paneer cubes in the gravy, mix gently and cook on a medium flame for 1 to 2 minutes. Serve the paneer pasanda hot garnished with coriander. "Pasanda" means everyone's favourite. So as the name suggests this paneer delicacy is adored by everyone who tastes it. The 2 different types of onion pastes used to make this Indian style paneer pasanda gravy add their own distinct flavours which combine to form a flavour like none other. Using ghee in the dish instead of oil can further enhance the flavour. Despite the fact that this veg Punjabi recipe calls for extra effort, it is sure to be each one’s favourite and the rich gravy is also sure to win praises for you each time you make it! Punjabi paneer pasanda can be enjoyed for lunch as well as dinner with butter naan or lachha paratha. It is also a great addition to a Indian Party menu. Tips for Punjabi paneer pasanda. 1. Use of fresh curd is a must for best flavour. 2. You can try making soft and creamy paneer at home. Enjoy Punjabi paneer pasanda recipe | Indian style paneer pasanda gravy | veg Punjabi recipe | | with step by step photos.

paneer butter masala recipe | quick butter paneer | restaurant style paneer butter masala | makhani paneer | with 27 amazing images. paneer butter masala is a classic Indian recipe of paneer in a rich and spicy tomato gravy. Commonly also called as butter paneer. One of the first items that we all tend to look for in a Punjabi restaurant menu, the paneer butter masala fits all descriptions - classic, all-time favourite, droolworthy, best of the best! Notes on paneer butter masala recipe. 1. The recipe name itself says butter masala paneer hence the heavy usage of butter. You can use either salted or unsalted butter to make the makhani paneer. 2. Add the tomatoes. Avoid unripe tomatoes as they will affect the taste of the dish, firm tomatoes with a slightly sweet taste are ideal. 3. Add the fresh cream. If you want a creamier paneer butter masala then use more cream. Yes, this restaurant-style Punjabi paneer butter masala gravy is a necessary addition to your culinary skillset, and it is quite easy and quick too. You can also make a Jain version without onion or garlic. paneer butter masala is best had with parathas or phulkas. As it simmers in your kitchen, the aroma fills the house and brings the family to the table at once! Try other recipes like Badami Paneer or Baingan Bharta. Learn to make paneer butter masala recipe | quick butter paneer | restaurant style paneer butter masala | makhani paneer | with step by step photos and video below.

basic pasanda gravy recipe | restaurant style pasanda gravy | brown pasanda gravy | with images below. basic pasanda gravy is the base of famous Punajbi sabzi – Paneer Pasanda. Learn how to make restaurant style pasanda gravy. This pasanda gravy makes use of two kinds of onion paste. One which is cooked with cashews, garlic and ginger and the other in which the onions are deep-fried and then blended to paste with little water. These two pastes give the brown colour to the restaurant style pasanda gravy. To make basic pasanda gravy, first make the onion cashew past. For that, combine all the ingredients in a deep non-stick pan with 3/4 cup of water, mix well and cook on a medium flame for 6 minutes, while stirring occasionally. Blend in a mixer to a smooth paste. Keep aside to cool slightly. Next make the brown onion paste by deep-frying the onions till golden brown. Combine these onions with little water and blend till smooth. Finally, heat the oil in a deep non-stick kadhai, add the onion and cashew paste and cook on a medium flame for 2 minutes. Add the chilli powder and garam masala, mix well and cook on a medium flame for 2 minutes. Lower the flame, add the curds, mix well and cook for 2 minutes. Add the prepared brown onion paste and salt, mix well and cook on a medium flame for 1 minute. Use as required. This brown pasanda gravy is made without that long list of masalas which is unique about most North Indian gravies. Yet it tastes so appetizing, that you are sure to make it again and again. Serve basic pasanda gravy with Garlic Naan to complete your meal. Tips for basic pasanda gravy. 1. Do not miss out on adding cashews. They help to get the necessary thickness of the gravy. 2. After adding curd, ensure to keep stirring it continuously so curd doesn’t split. Enjoy basic pasanda gravy recipe | restaurant style pasanda gravy | brown pasanda gravy | with step by step photos below.

thandai recipe | Rajasthani thandai drink | Homemade thandai Holi and Diwali recipe | how to make thandai powder at home | with 18 amazing images. thandai recipe | Rajasthani thandai drink | Homemade thandai Holi and Diwali recipe | how to make thandai powder at home tastes absolutely heavenly, far superior to the readymade mixes available in the market. Learn how to make thandai powder at home. To make the thandai, combine the saffron and 1 tbsp warm milk in a bowl and keep aside. Boil the milk in a deep non-stick pan or saucepan, add the sugar and mix well. Refrigerate the milk till cold. Keep aside. In a deep bowl, add almonds, cashews, pistachios, watermelon seeds, black peppercorns, fennel seeds, cinnamon, poppy seeds, cardamom, rose petals and enough water for atleast an hour. Drain well and do not discard the soaked water. Blend in a mixer using ¾ cup of soaked water till smooth. Combine the cold milk, prepared paste and saffron-milk mixture in a big mixer jar and blend till smooth. Drain using a strainer. Pour equal quantities of the thandai into 6 equal glasses. Serve the thandai chilled garnish with chopped pistachio and saffron strands. Milk, energised with almonds and spices, Rajasthani thandai drink is the perfect drink to serve on special days and festive occasions like Holi and Diwali. The aroma of fennel, cardamom, pepper and saffron of how to make thandai powder at home rise atop the dense flavour of fully boiled milk, to pamper the senses and rejuvenate the spirit. A mixture of these spices and nuts when blended, mixed with milk and kept aside for 2 hours blends beautifully with the milk. You can strain the mixture before serving if you want it smooth, but if you like the coarse mouth-feel of ground almonds and poppy seeds, you can enjoy the Homemade thandai Holi and Diwali recipe as it is without straining. Serve it for parties or special festive occasions. Tips for thandai. 1. Use of full fat milk is a must to enjoy thick thandai. 2. If you don’t have powdered sugar, grind the table sugar in a mixer and sieve it before use. 3. You can microwave the saffron in a microwave safe bowl for 10 to 15 seconds, crush it and then add it to the drink. This helps to lends a better colour of saffron to the drink. Enjoy thandai recipe | Rajasthani thandai drink | Homemade thandai Holi and Diwali recipe | how to make thandai powder at home | with step by step photos below.

veg Kolhapuri recipe | vegetable Kolhapuri restaurant style | with 30 amazing images. veg Kolhapuri recipe is a vegetable Kolhapuri restaurant style recipe which is from Kolhapur, Maharashtra. The vegetable Kolhapuri restaurant style is made from mixed vegetables ( french beans, green peas, carrots, onions cauliflower ) with paneer tossed in a Kolhapuri gravy enriched with fresh cream. We show you how to make the Kolhapuri gravy recipe ( made from tomatoes, onions, spices and cashew nuts) step by step for the veg Kolhapuri recipe. veg Kolhapuri recipe is a fabulous accompaniment for rotis, naans/kulchas and rice since it has a very appealing flavour that combines the tang of tomatoes, the crunch of onions, the pungency of spice powders and pastes, and the richness of cashews and cream! Thanks to this melange of flavours and textures, the veg Kolhapuri is a favourite in Indian restaurants all over the world. It is also a common addition to festive menus, especially in wedding spreads. Learn how to make veg Kolhapuri recipe | vegetable Kolhapuri restaurant style | with step by step photos and video below.

Nawabi culture reminds us of its opulence, which is reflected in the cuisine too. Taste a Nawabi gravy and you will know what we mean! Made of coconut, cashews and almonds flavoured with whole spices, onions, ginger and other ingredients, the Basic Nawabi Paste helps make a rich gravy, which goes well with Nawabi Kesar Koftas , paneer , baby corn and just about all veggies , because of its luxurious texture and intense flavour.

sooji idli | instant rava idli | suji idli | instant suji ki idli | with 16 amazing images. sooji idli requires no fermenting or grinding and hence called instant suji ki idli. suji idli batter is made from rava, curds, coriander and water. The batter is topped with a tempering of mustard seeds, cumin seeds, urad dal, cashew nuts and curry leaves. sooji idlis are then cooked in a steamer. Feeling like having Idlis for breakfast, but have not prepared and fermented the batter? Not to worry! Opt for instant suji ki idli. Try this south indian sooji idli which is sure to please you with its soft and fluffy texture and interesting flavour. The addition of curds gives the suji idli a slight sourness akin to traditional fermented batter, while coriander and the tempering boost its taste further. Not only is this sooji idli quick and tasty, it also looks very attractive as the tempering, which is mixed and steamed with the batter settles all over the idlis making them look very nice and appetizing. I would like to share some important tips to make the perfect instant rava idli. 1. Curd/ buttermilk are important ingredients to soak semolina for the sooji idli. 2. Mix Sooji Idli batter well with the help of a whisk. Ensure the batter is completely lump-free. 3. When the bubbles form (due to additon of fruit salt), mix gently. Do not over mix the batter or else the air bubbles will escape making the suji idli hard. 4. Pour a little tempering of sooji idli batter into each greased idli mould. Do not overfill the moulds, as the rava idli will rise on cooking and you do not want them to spill out. 5. Cool slightly and remove the suji idli from the mould. If you are facing difficulty in removing the sooji idli then dip a knife in little oil and loosen the edges using a knife or remove them with the help of a wet spoon. Stuffed Rava Idli Vegetable Sandwich is a variant of sooji idli which is equally quick to make. With a little planning you can try other idli variants like Dal and Vegetable Idli or Shepu Sweet Idlis Readymade idli batter handy? Then try Double Decker Idlis Stuffed with Potato and Chutney or Rice and Moong Dal Idli. Enjoy how to make sooji idli | instant rava idli | suji idli | instant suji ki idli with detailed step by step photos and video.

dum aloo recipe | restaurant style dum aloo | Punjabi dum aloo | dum aloo curry | with 43 amazing images. Our dum aloo recipe is also called Punjabi dum aloo. Delicious baby potato preparation that’s bursting with flavour in this restaurant style dum aloo. Chilli-coated potatoes in dum aloo curry are cooked with cream, tomatoes and a flavourful paste of whole spices and onions. Coriander leaves are the ultimate addition to this tasty Punjabi dum aloo which gives it a really rich flavour. Dum Aloo gets its characteristic flavour and texture from the intensely-flavoured gravy that the potatoes are cooked in. The dum aloo gravy gets its deep flavour and luscious texture from a paste of onions and spices, cooked along with tomato pulp and fresh cream. We show you how to make restaurant style dum aloo in less than 30 minutes. To make dum aloo recipe, we show you 8 detailed steps on how to prepare the baby potatoes for the recipe. Remember to refresh with cold water to prevent carry-over cooking of baby potatoes. Then we show you 6 steps in making a tasty homemade tomato puree. Next you are shown how to make the onion paste for restaurant style dum aloo in 11 steps. Lastly, you make the dum aloo gravy which then leads to the final Punjabi dum aloo recipe. You will enjoy not just the taste but also the awesome mouth-feel of this dum aloo curry. Serve with Tandoori Roti or pressure cooker naan. Enjoy dum aloo recipe | restaurant style dum aloo | Punjabi dum aloo | dum aloo curry
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