Dum aloo 2

Ingredients: 1. 300g Small Potatoes 2. A pinch of Asfoetida 3. 1/2 tsp Turmeric Powder 4. 1 tsp Chilli powder 5. 1 Medium size onion (chopped) 6. 1 cup yoghurt 7. 2 Bay Leaves 8. 1 tsp Ginger garlic paste 9. 4 tbsp Ghee or oil 10. Salt to taste 11. Kasuri Methi 12. 3 tomatoes 13. 8 cashews 14. 1 tsp Cumin seed 15. 1 tsp Sugar ( optional) 16. 1 tsp garam masala For Masala: • 1 tsp Cardamom powder • 1 tbsp Coriander Powder • 1 tbsp cumin powder • 1/2 tbsp Clove powder • 1 tbsp Cinnamon powder 1) Boil skinned potatoes till the skin can be easily removed in salt water. Keep it aside. 2) Remove the peel from potatoes and prick them. 3) Take oil in a frying pan and heat it for about one minute. Fry the potatoes on a medium heat until their color changes from white to light brown. Keep it aside. 4) Add chopped onion and ginger-garlic paste to the remaining oil. once onions are taslucent add cashew and chopped tomatoes. Cook till tomatoes are mashed. 5) Grind the above mixture into paste once cooled. 6) Add oil to a heavy bottom pan and add cumin seeds. Add bay leaves, asafoetida, chilli powder. Add onion paste and masalas. Also add Yoghurt. 7) Keep stirring continuously, add water if the gravy appears too thick. 8) Adjust salt, add turmeric and garam masala and sugar. 9) Cook till oil separates. 10) Now add pricked potatoes to this gravy and cook in till potatoes absorb the spices. 11) Add Kasuri Methi and switch off and close the lide. 12) Garnish it with fresh coriander leaves.