Dum aloo

Ingredients

Baby Potato - 500gms
Onion - 2 Large
Tomato - 1 Large
Ginger-garlic paste - 1tbs
Brown Cardamons - 1
Cloves - 2
Cumins Seeds - 1tsp
5-6 cashews
Dry red chili - 2
Cinnamon - 1" stick
Bay Leave - 1
Redchilli Powder - 2 tsp
Turmeric Powder - 1/2 tbs
Coriander powser - 2 tsp
Cumin powder - 1 tsp
Anardana - 1 pinch
Curd - 3 tbsp
Garam Masala Powder - 2 tsp
Salt

Method

1. Wash potatos and pierce with fork .Pressure cook baby potato for 10 mins.

2. In a pan, dry roast brown cardamoms, cloves, cumin, cinnamon, coriander powder, red chillies and cashews.

3. Grind roasted ingredients together with onion, tomato , ginger-garlic paste with little water and keep aside.

4. Peel the potato, shallow fry them.

5. Heat the remaining oil, jeera, mustard seeds , hing and bay leaves; stir for few seconds.

6. Add ground paste fry for 2 mins, add masala powders except garam masala; stir well and cook for 2-3 mins.

7. Beat curd and add.

8. Stir fry till oil shows separately, now add potatoes and stir gently to coat the potatoes with masala.

10. Add garam masala, stir well and let simmer.


Note : Make sure theres not tooo much tomato and let cook for long time.