DUM ALOO / ALOO DUM

INGREDIENTS:

Baby Potatoes            - 15 to 20
Onion                        - 1
Tomato                      - 2
Ginger Garlic
Paste                          - 1 Tsp
Turmeric Powder      - 1/4 Tsp
Red chilli powder      - 1 1/2 Tsp
Coriander Powder     - 1 Tsp
Garam Masala          - 1 Tsp
Coriander leaves      - 2 Tsp finely chopped
Salt                          - as needed
Oil                           - 1 Tsp

To Grind:

Cashews                 - 10 to 15
Zeera                      - 1 Tsp
Fennel Seeds            - 1 Tsp

To Temper:

Oil                        - 1 Tsp
Zeera                   - 1/4 Tsp
Bay leaf              - 2


HOW TO MAKE:

Pressure cook the potatoes for two whistles and peel the skin.
Prick them here and there with fork and heat a pan with 1 Tsp oil and roast them until get golden in color.  Keep aside.

Grind onion and tomato separately and make a smooth paste and keep it aside.

Make a fine paste of cashews, zeera and fennel seeds.

Heat oil in a pan and temper bay leaf and zeera and add the onion paste and fry till turn into brown in color. Add ginger garlic paste and fry for 1 to 2 minutes then add tomato paste. Add turmeric powder, coriander powder, chilli powder and garam masala powder.  Fry in medium flame and in 5 minutes the oil separates from the masala.

Add the cashew paste as shown in the picture and cook it for 5 to 7 minutes.  Add the fried potatoes and simmer for 5 to 6 minutes and garnish with chopped coriander leaves.

Serve with Roti and it will go well with zeera rice.

TIPS:

When simmering you can add 1/2 Tsp lemon juice for garnishing.

If you like curd flavour then can add 2 to 3 Tsp curd, I never use curd the flavour will be different.

Use, cardamom, cloves to add more flavour when you grind cashew paste.