Dum Aloo

Serves for 3 people

Ingredients:

1. 12-15 baby potatoes, washed, boiled, peeled and prick with fork all over
2. 1 tsp cumin or fennel seeds
3. 1 onion, finely chopped
4. 3/4 cup thick yogurt
5. 1 1/2 tbsps fresh cream
6. 1/2 tsp red chili pwd (adjust according to your taste)
7. 1 tsp coriander pwd
8. Whole garam masala – 1 each
9. salt to taste
10. coriander leaves for garnish
11. 2 tbsps oil

For paste:

1. 4 green chilies
2. 1″ ginger piece
3. 1 small tomato
4. Garlic cloves - 3

Make a paste:

5-6 cashew nuts, soaked in luke warm water

Method

• Heat half a tbsp of oil in a vessel, add the boiled baby potatoes and saute for 3-4 mts till lightly browned. Remove from vessel and keep aside.
• In the same vessel, add the remaining oil, add the fennel seeds, whole garam masala ingredients, chopped onions and saute for 4 mts or till the onions turn transparent.
• Add the ground ginger-green chilli-tomato paste and fry further for another 4 mts. Add the chilli, coriander powder and sauté for 2 to 3 minutes.
• Slowly add the beaten thick yogurt and keep stirring for at least 5-6 mts. Add the sauted baby potatoes and cook on low to medium heat for 4 mts. Reduce heat, add the ground cashew nut paste and fresh cream and cook for a minute
• Add a cup of water, salt and cook covered on low flame till you get the desired gravy consistency.
• Garnish with fresh coriander leaves and serve with hot rotis, or rice