Aloo Dum

Ingredients

• 10 Numbers Baby Potatoes
• 1 Onion, finely chopped
• 1 Tomato, finely chopped
• 2 Tablespoon Ginger Garlic Paste
• 1 Teaspoon Turmeric
• 2 Tablespoon Chilli Powder
• 1 Tablespoon Garam Masala
• 2 Tablespoon Coriander powder
• ½ cup Yogurt
• Oil
• Salt, to taste

To roast and grind
• 1 onion, roughly chopped
• 1 Teaspoon Cumin
• 1 Teaspoon Fennel Seeds
• 1 small Cinnamon
• 3 Cloves
• 10 cashews

To temper
• 1 Red Chilli
• 1 Bay Leaf
• Oil

Method

For Baby Potatoes
1. Cook baby potatoes and remove the skin.
2. Heat oil in a pan, shallow fry the cook and peeled baby potatoes.
3. Once potatoes are shallow fried, remove from oil and keep it aside.

For Onion Cashew paste
1. Heat oil in the same pan, add roughly chopped onion, cumin, fennel seeds, cinnamon, cloves and cashews. Fry for 5 minutes on medium heat.
2. Remove from heat and set aside to cool. Once cooled grind it to fine paste by adding very little water.

For Gravy
1. Heat oil in a pan, add red chilli, bay leaf and finely chopped onion and fry till transparent.
2. Add ginger garlic paste and ground paste and fry for 3 minutes.
3. Then add chopped tomatoes and salt and cook the mixture till the oil separates from the curry.
4. Now add yogurt and mix well with the gravy.
5. Once yogurt is mixed well add fried potatoes and add little water and cook for about 5 minutes.
6. Garnish with coriander leaves.
7. Serve Aloo Dum with Rotis, Naan or Veg Pulao.

Tips and Variation:
1. Shallow fry or deep fry gives nice texture to the potatoes.