DUM ALOO

NEEDED
baby potatoes / aloo - 15
chilly powder
dhaniya powder
turmeric powder
salt
fresh cream -2 tsp
a pinch kasuri methi
oil , jeera for tempering
corriander for garnishing

TO ROAST AND GRIND 
masala items ( saunf 1/2 tsp, cloves 1, elachi 1, small piece cinnamon/ dalchini)
1 big onion
1 green chilly
small piece ginger
4 garlic flakes
2 big  tomatoes
cashewnut - 5
METHOD

• Pressure cook aloo adding enough water.(1  whistle)
• peel skin , ( if big cut to 1/2  r quater)
• heat 1 tsp oil in a pan  and add the aloo .
• sprinkle  very little salt and fry till light brown.
• remove and keep aside .
• or u can deep fry the aloos .

• heat 1 tbsp oil in the same pan , add saunf , when they sizzle and cloves , elachi ,  cinnamon.
• saute till u get a nice aroma  comes.
• add onion , green chilly , garlic , ginger.
• cook till onion is soft and light brown .
• now add the tomatoes and cook till soft.
• remove and cool.
• grind to a paste adding cashewnut.

• now again heat the pan and add 1 tbsp oil. temper jeera.
• add the paste.
• as it boils it will splutter (can partially close and cook , then remove the lid)
• cook till no moisture and its thick and leave sides.
• add chilly powder, dhaniya powder, turmeric, salt .
• mix well and cook for a minute.
• add water as req according to ur liking consistency .
• bring it to a boil.
• add fresh cream and mix well. 
• add kasuri methi.(crush and add)
• now add the aloo, simmer for 5 minutes.
• remove and garnish with corriander.