Dum Aloo

INGREDIENTS:-

Baby potatoes - 16
Cashew nuts - 2 tablespoon
Oil - 6 tablespoon
Cardamom - 2
Cinnamon - 1
Onion - 2 chopped roughly
Ginger - 2  " piece chopped
Green chillies - 1
Tomato - 3
Turmeric powder - 1/4 teaspoon
Coriander powder - 1/2 teaspoon
Red chilly powder - 3/4 teaspoon
Garam masala powder - 3/4 teaspoon
Salt - as per taste
Coriander leaves - 3 tablespoon chopped
Curds - 3 tablespoon

METHOD OF PREPARATION:-

• Soak the cashew nuts in curds for 15 minutes
• Peal potatoes. Prick them all over with a fork. Soak in salt water for 15 minutes.
• Drain and wipe dry the potatoes. Deep fry potatoes on medium flame till golden brown and till they are soft. Remove from oil and dry on an absorbent paper.
• Grind the onion and ginger to a paste. Keep it aside.
• Grind the tomatoes and green chilly to a fine paste.
• Heat oil in a kadai. Add cardamom and cinnamon. After a minute add the onion paste. Stir for 7 minutes till oil separates and onions turn golden brown.
• Add turmeric powder, coriander powder, red chilly powder, garam masala powder and salt. Cook on low heat till well browned.
• Add the tomato puree and cook till oil separates.
• Add the curd and cashew nut paste. Cook for 5 minutes till dry.
• Add enough water to get a thick gravy.
• Boil well, add the fried potatoes and keep on low heat for 5 minutes till the oil separates and the potatoes are well cooked and coated with the masala.
• Garnish with chopped coriander leaves.