Dum Aloo Kashmiri - cooking recipe

Ingredients

200 g potatoes, cut in rounds
oil, to fry
2 teaspoons red chili paste
2 tablespoons ginger-garlic paste
water
1 tablespoon almond paste
2 tablespoons browned onion paste
1 1/2 tablespoons oil
1/2 teaspoon cumin powder
1/2 teaspoon red chili powder
1 pinch cinnamon
1 pinch clove powder
1 1/2 teaspoons saunf
3 tablespoons tomato puree
1 teaspoon salt, to taste
2 teaspoons cream
cilantro, for garnishing
almonds, blanched for garnishing

Preparation

Fry potatoes in oil, drain and keep aside.
Now prepare the gravy.
For this, take red chilli paste in a bowl.
Add ginger-garlic paste and some water.
Add almond paste and onion paste and mix with a spoon.
Put 1 1/2 tbsp oil in a pan.
Add red chilli paste, cumin powder, cinnamon and clove powders, red chilli powder and saunf powder.
Saute till all these masalas are cooked.
Add onion-almond paste and some water.
Add tomato puree and some water.
Add salt.
Prick the potatoes all over and add to the gravy.
Cover and cook for about 15 minutes on low flame.
Add cream, cilantro and almonds just before serving hot with hot rotis or kulcha!