This is a delicious and comforting dish that is made with things I always have on hand (mostly spices, potatoes, and yogurt) but it does take a little bit of babysitting and foresight since the potatoes have to be boiled ahead of being fried. If you boil and peel potatoes the day before though this is a pretty quick and easy dinner. You can serve this with naan or rice and a salad or pickled vegetables to round it out into a full meal.
Dum Aloo
In a large high sided pan heat the oil until it shimmers and then fry the par-boiled potatoes 3-4 minutes per side until they are deeply brown on all sides. Remove to a plate.
In the same oil, place the onions, ginger, garlic, green chili, and cashews and cook for 6-7 minutes until the onions have broken down slightly.
Turn the heat off, add the 200ml of water and blend the onion mixture in the pan with a stick blender until it is a smooth paste.
Turn the heat back on to low, add the spices and cook for 2-3 minutes just until cooked through.
Add the yogurt and more water if needed to the spiced mixture, stir continuously for 3-5 minutes until it starts to bubble and the oil separates to the top.
Add the fried potatoes to the gravy, add the cream and cover and cook for 4-5 minutes to finish the dish.
Finish with a small amount of cream stirred in and adjust the seasonings before serving over rice.
Adapted from Cook with Manali