Ingredients:
Baby potatoes - 12-15
Oil - 4 tbspoon
Cinnamon stick - ¼ inch piece
Green cardamom - 2
Bay leaf - 1
Cloves - 2
Poppy seeds - 1 tbspoon (washed and soaked for 30 min)
Cumin seeds - 1 tspoon
Red chili powder - 1 ½ tspoons
Coriander powder - 2 tspoons
Turmeric powder - ¼ tspoon
Onion - 1 large, roughly chopped
Ginger - ½ inch piece, chopped
Garlic - 5 cloves, chopped
Green chili - 2 chopped
Tomato - 2 big chopped
Cashews - 10-12
Salt - to taste
Kasoori methi - 1 tspoon
Heavy cream - 2 tbspoons
Water - as required
Fresh Coriander - 2 tbspoon finely chopped
Method:
Boil the potatoes in pressure cooker. Once cool to touch, peel them and shallow fry them in oil with little salt. Keep it aside.
In the same pan, heat 1 tablespoon of oil. Once hot add cinnamon, cardamom, bay leaf and cloves. Saute till you get nice aroma.
Mix in onion, ginger, garlic and green chilies. Cook till onions are translucent.
Then add the tomatoes till they are soft. let it cool down.
Once cool, grind into smooth paste along with cashew nuts and poppy seeds.
Heat remaining oil in a pan. Once hot sizzle up cumin seeds.
Then add prepared paste, partially cover the pan and cook.
Cook till all the moisture goes away and leave the sides of the pan.
Now add turmeric powder, red chili powder, coriander powder. Mix and cook for 2 minute. Now add kasuri methi.
After 2 minute add enough water and let it come to a boil.
Add baby potatoes and simmer for 5 minutes. Switch off the flame and add heavy cream.
Finally sprinkle fresh coriander and Dum Aloo is ready to serve.
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