Dum Aloo

Ingredients

• 4 - Tomatoes (med)

• 2 - Green Chillies

• 1/2" - Ginger

• 2 cloves - Garlic

• 10 to 12 nos - Almonds or Cashews

• 2 tbsp - Roasted bengal gram (exclude if using cashew)

• 1 tsp - Poppy Seeds

• 1 - Red Onion (med)

• 1 - Bay Leaf

• 1 - Cardamom

• 2 - Cloves

• 1 - Kadal Pasi

• 1" - Cinnamon

• 1 tbsp - Coriander Powder

• 1 tbsp + 1 tsp - Kashmiri Red Chilli Powder

• 1 tsp - Cumin Powder

• 1 tsp - Fennel Powder

• 3/4th + 1/4th tsp - Turmeric Powder

• 1 tbsp - Fenugreek leaves

• 1/2 tsp - Sugar

• 15 to 20 nos - Small Potatoes

• 1 cup - Water

• 1/4 cup - Beaten Yogurt

• 1/2 tsp - Garam Masala

Directions

• Boil small potatoes for 1 whistle. Peel the skin, poke them with fork and marinate them with 1 tsp red chilli powder, 1/4 tsp turmeric powder and salt.

• Boil onions and almonds with 1/4 to 1/3 cup of water for 7 mins.

• Grind tomatoes, boiled onions and almonds, green chillies, garlic, ginger, roasted gram and poppy seeds to a very smooth paste.

• Heat oil on a heavy bottom pan, add bay leaf, cardamom, cloves, cinnamon and kadal pasi. Saute till you get the aroma.

• Add the coriander, red chilli, cumin, fennel powder along with fenugreek leaves. Saute for 30 secs.

• Add the ground paste and 1 cup of water. Cover and cook for 15 mins on med heat. Keep stirring in between.

• In the mean time shallow fry the marinated small potatoes.

• After 15 mins add the beaten yogurt and fried potatoes cook for 5 mins covered.

• Add garam masala, give it a quick mix and serve hot with roti or rice.