DUM ALOO

INGREDIENTS:

For gravy:

·       Tomatoes(tamatar)- 2 small,

·       Onion(pyaz)- 1 medium,

·       Garlic(lahsun)- 2-3 cloves,

·       Ginger(adarakh)- ½  inch piece,

·       Cinnamon(dalchini)- ½ inch piece,

·       Green chili(hari mirch)-2,

·       Coriander powder(dhaniya)- 2 tsp,

·       Turmeric powder(haldi)- ½ tsp,

·       Red chili powder(lal mirch)- ½ tsp,

·       Cashew nuts(kaju)- 5-6,

·       Cardamom(ilaichi)- 1,

·       Fennel seeds(saunf)- 5-6,

Other ingredients:

·       Baby potaoes(chote aloo)- 10-12,

·       Bay leave(tej patta)- 1,

·       Asafoetida(hing)- ¼ tsp,

·       Dried fenugreek leaves(kasuri methi)- 1 tsp,

·       Cream(malai)- 1 tbsp,

·       Coriander leaves(hara dhaniya)- 1 tbsp.

·       Oil - 3-4 tbsp.

METHOD:

1.    prick potatoes with a fork and boil in pressure cooker by adding salt. Take two whistle.

2.    Let them cool down And peel

3.    Heat oil in pan and fry potatoes till color changes to golden brown.

4.    Grind all gravy ingredients to smooth paste.

5.    Now heat oil in another pan and add jeera

6.    Once jeera splutter add hing, bay leave, gravy paste and salt

7.    Cook till oil separated. Now, add kasuri methi and boiled potatoes.

8.    Pour some water and cover the lid. cook for 5-6 min on medium flame.

9.    Mix malai and garnish with coriander leaves.

10.                       Serve hot with chapatti or jeera rice.