Ingredients:

• 1 kg baby potatoes

• 1 cup curds (yogurt )

• 1/2 tbsp red chilli powder

• 1/2 tbsp kashmiri red chilli powder

• 1 tbsp coriander powder

• 1/2 tbsp jeera (cumin) powder

• 1 tsp pepper powder

• 1 tsp garam masala

• 1/2 tbsp ginger powder

• 1tbsp kasuri methi (dried fenugreek leaves )

• salt as per taste

• oil for shallow frying

For Paste:

• 3 big onions chopped roughly

• 6 tomatoes chopped roughly

• 1 big piece ginger chopped

• 2 green chillies chopped

• 12-14 cashewnuts

• 1 tej patta ( bay leaf)

• 1 cinnamon stick

• 5-6 whole peppers

• 3-4 cloves

• 1 tbsp sauf (fennel seeds)

Method:

1. Wash the potatoes and boil them in a pressure cooker upto one whistle.

2. Peel all the potatoes and prick each one with a fork.

3. Swallow fry all the potatoes and keep aside.

4. Heat 1-2 tbsp oil in a pan add all the paste ingredients and cook till the onions and tomatoes are soft and mushy.Allow it to cool.

5. Take a grinder and grind the above cooked onion tomato into a fine paste.

6. Heat 2-3 tbsp oil in a heavy based vessel add the kashmiri chili and sauté for few seconds then add the onion tomato paste.

7. Cook the paste for 5-10 minutes on low flame stirring at intervals .Then add all the remaining dry spices.

8. Add the curds and cook till oil bubbles are seen on the top.

9. Lastly add the shallow fried potatoes. Cover and cook for 5 minutes.

10. Remove in a serving bowl and garnish with coriander leaves.

    Serve this mouthwatering dum aloo with bhatura, naans, kulcha,puris or parathas.