Ingredients

• 1/4 kg - Baby potatoes
• 5 - Almonds
• 2 - Onions
• 2 - Tomatoes
• 1 cup -Curd
• 2-inch piece - Ginger
• 5 cloves - Garlic
• 4 - Dry red chillies
• 3 - Cloves
• 2 - Cardamom
• 1-inch - Cinnamon
• 1 tsp - Cumin seeds
• 1/2 tsp - Turmeric powder
• 1 tsp - Garam masala
• 1 tsp - Kasoori methi
• 1 tsp - Sugar
• Coriander leaves - A small bunch
• Salt to taste
• Oil for frying

How to Make Dum Aloo

• Pressure cook the potatoes until 1 whistle.
• Cool and peel off the skin.
• Pierce holes with a fork in the potatoes.
• Now heat 2 tbsp of oil in a pan and shallow fry the potatoes until crisp and a golden brown.
• Keep aside.
• Blanch the almonds, and grind into a smooth paste along with ginger, garlic, red chillies and tomatoes.
• Now chop the onions into thin slices.
• Heat 2 tsp of oil in a pan and splutter the cumin.
• Now add cardamom, cinnamon and cloves.
• Fry for 1 minutes and add the chopped onions and saute until pink.
• Now add the ground paste and fry for 3-5 minutes.
• Add the turmeric powder, garam masala powder, kasoori methi, sugar and salt.
• Mix well and add the fried potatoes to the gravy.
• Simmer and add the beaten curd, stirring continuously.
• Keep on a medium flame and cook covered for 5 minutes.
• Garnish with cut coriander leaves.
• Serve with butter naan or roti.
• Recipe Courtesy: 4th sense cooking