DUM ALOO CURRY

Ingredients- Baby Potatoes – 12-15 Onion – 1 big Curd/yoghurt – ½ cup Ginger-garlic paste – 1.5 tsp Kashmiri chilli powder – 1 tsp Turmeric – ½ tsp Coriander seeds/dania – 1 tbsp Cumin seeds/jeera – ½ tsp Cloves – 3 Cinnamon – 1/2 inch piece Cashew – 6-8 Cardamom – 1 Kasuri methi – 2 tsp Sugar – 1 tsp Bay leaf -1 Asafetida – pinch Oil – as per requirement Salt  - as per requirement Coriander leaves – for garnish

                                                                                     

Method -

·        Boil potatoes, peel and prick with a fork on all sides

·        Grind coriander seeds, cumin, cardamom, cinnamon and cloves and cashews into a powder.

·        Shallow fry the pricked potatoes in a pan till they turn golden brown. Transfer the fried potatoes onto a plate

·        In the same oil,  add asafetida and sauté it well

·        Add a bay leaf and finely chopped onions and fry till golden brown

·        Add ginger-garlic paste and fry for a few seconds.

·        Add the ground powder and fry till oil separates

·        Beat curd well and add to the pan along with turmeric and chilli powder

·        Fry till oil separates. Keep stirring in between

·        Add potatoes, kasuri methi, sugar and salt. Fry for a miinute

·         Add 1 cup water and bring it to a boil

·        When it boils, cover with a lid and cook on a low flame till required consistency is obtained.

·        Garnish with coriander leaves.

Notes –

·        If baby potatoes are not available, use normal potatoes and cut into cubes after boiling

·        Make sure curd is not  sour

·        While using kasuri methi, keep it on a hot object(pressure cooker or a tawa) for a second then crush it with fingers before adding it to gravy

·        Potatoes can also be deep fried.