Dumwaale Aaloo

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 500 g baby potatoes (round ones)
• 2 tablespoons oil
• oil, to deep fry
• 1 large onion
• 2 black cardamom pods
• 1 inch gingerroot
• 8 garlic cloves
• 12 cashews
• 1 cup tomato puree
• 1 teaspoon red chili powder
• 2 tablespoons coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 cup yogurt
• 3 -4 tablespoons fresh cream
• salt

Recipe

• 1 peel, wash and poke the potatoes with a fork and wipe dry with a cloth. heat sufficient oil in a kadai and deep them fry till pinkish brown. drain onto an absorbent paper and keep aside.
• 2 soak cashewnuts in two tablespoons of water for fifteen minutes. grind to a fine paste.
• 3 grind ginger and garlic to a fine paste.
• 4 boil roughly chopped onions with one tablespoon water, two black cardamoms for a few minutes. grind into a fine paste.
• 5 heat two tablespoons of oil in a pan. add boiled onion paste. cook till fat starts to separate. add ginger-garlic paste. stir for some time. add red chilli powder, coriander powder, turmeric powder, and yogurt. keep stirring.
• 6 when fat starts to seperate add the cashew paste and cook for a while.
• 7 add deep-fried potatoes and about three cups of water and let simmer with the lid on for some time.(till the potatoes are fully cooked).
• 8 finish off with 1 tsp crushed kasoori methi, fresh cream and salt. serve hot.