Peel the boiled potatoes. Heat mustard oil in a skillet. Once the oil is hot, add the potatoes and shallow fry them over high heat until they are crispy and golden brown on all sides.

In a blender, add two onions, two tomatoes, beet, ginger, green chilies, garlic, and cashews. Blend into a fine paste. Slice the remaining onion thinly. Adding beet gives the puree a beautiful color.

When the cumin seeds start to crackle, add the onion-tomato paste. Sauté on medium heat for 5 minutes. Then add the thinly sliced onion and sauté for a few more minutes.

After sautéing for another 5-7 minutes, add all the dry spices (except kasuri methi) and cook well. Continue stirring and cook on medium heat until the oil separates from the masala.

Once the masala is ready, add the shallow-fried potatoes and mix well. Add salt to taste and water as needed to adjust the gravy consistency. Cover and cook for 5 minutes on medium heat.

Once done, crush the kasuri methi with your hands and add it to the curry. Whisk the cream and add it to the curry, mixing well. Cook for 2 more minutes on low heat, then turn off the heat. Your delicious dhaba-style Dum Aloo is ready. Garnish with a little chopped cilantro on top.

For Dum Aloo, use ripe red tomatoes. Adding a little beet to the tomato puree gives the curry a beautiful, restaurant-style color and enhances the flavor. The aroma of whole spices and the vibrant red color make this dish irresistible.