Dum Aloo

Ingredients :

Baby potatoes 20
Onion 1 medium size
Green chillies 2
Garlic cloves 3
Ginger 1 inch piece
Tomatoes 2 big, blanched and pureed
Cashew nuts 8
Yogurt 2 tbsp
Kasoori methi 1 tsp
Garam masaka 1 tsp
Coriander powder 1 tsp
Cumin powder 1 tsp
Kashmiri red chilli powder 2 tsp
Coriander leaves chopped 2 tsp
Oil 2 tsp
Butter/ghee 2 tsp
Fennel seeds 1 tsp
Whole garam masala  (bay leaf, cloves 2, cinnamon small stick, green cardamom 2)
Salt

Method:

1. Boil potatoes till soft in pressure cooker for 3 whistles by adding sufficient water and salt.
2. Now peel the potato skin and pick them randomly with a fork.
3. Make a paste of onion, ginger, garlic, and green chilli.
4. Heat 1 tdp butter in a non stick pan, and add peeled potatoes and roast till they turn brown color.
5. Add some salt and chilli powder and cook for 2 more mins and take them into a different bowl.
6. Now add 1 tsp butter and oil to the same pan and when hot, add fennel seeds and let them splutter.
7. Now add whole garam masala and then add the onion paste.
8. Cook it till onion paste becomes dark brown color which is very important to get rid of raw smell.
9. Now add tomato puree and cook till oil oozes out.
10. Now add the yogurt, mix well and cook for 3-4 mins. Don't add any water yet.
11. Now add red chilli powder, coriander powder, cumin powder, garam masala powder, salt, mix well and then add the potatoes.
12. Add crushed Kasoori methi now.
13. Then add cashew nut paste, mix well and cook till gravy thickens and sticks well to the potatoes.
14. Now add little water as needed and cook for 2 mins.
15. Garnish with chopped coriander leaves and serve hot with roti.