Dum Aloo - cooking recipe

Ingredients

10 -12 baby yellow potatoes
1 medium sized chopped onion
2 medium sized tomatoes, halved
3 garlic cloves, peeled
1 handful cashew nuts
1 teaspoon chili powder
1/2 teaspoon turmeric powder
1 tablespoon coriander powder
1/4 teaspoon ginger powder
1 tablespoon fennel powder
1 cinnamon stick
3 -4 cloves
3 cardamom pods
1 teaspoon cumin seeds or 1 teaspoon jeera powder
1 pinch asafoetida powder or 1 pinch hing
1/4 cup finely chopped coriander leaves
1 tablespoon oil

Preparation

Soak Cashew nuts in water for around 15 mins.
Boil the potatoes and peel them properly.
Prick each potato with a fork to allow the gravy to ooze in and flavor the potatoes.
Grind the onion, tomatoes, garlic and cashews to form a smooth paste.
In a bowl mix chili powder,coriander powder,ginger powder and fennel powder, add water and combine well to form a paste. Keep it aside.
Heat oil in a wok and add cardamom,cloves,cinnamon and cumin seeds and let it crackle.
Add in asafoetida and turmeric powder and the prepared masala paste, Stir well for a minute.
Add the onion tomato puree to it and bring it to boil.
Cook this sauce for about 5 mins stirring in between.
Add the boiled potatoes,salt and mix well, add water as required for the gravy.
Bring to boil and then simmer for 10 mins.
Sprinkle with chopped coriander and switch off the flame.
Serve with rice or roti.