Dum Alloo (Potatoes in a nutty curry sauce)

Serves 6 persons

Small potatoes 1/2 kg
Coriander seeds 1 tbsp
Cardamoms (brown) 4
Cloves 4-5
Black pepper 7-8
Cinnamon 1 small piece
Cardamom (green) 2
Asafoetida a pinch
Bay Leaves 2
Ginger garlic paste 1 tsp
Turmeric Powder 1/2 tsp
Chilli powder 1 tsp
Medium size onion 1
Fine yogurt (curd) 2 cup
Milk 1/2 cup
Ghee/oil 4 tb sp
Tomato puree 3 tb sp
Cashew nut 5
Almonds 5
Salt to taste


Method

1. Take coriander seeds, cardamoms, cloves, black pepper, cinnamon, caraway seeds, cardamom green and grind it in a blender to make a fine powder.
2. Soak the cashews and almonds in milk and grind it to a paste.
3. Boil the potatoes. Peel off the potatoes and prick it.
4. Heat oil in pressure pan for about a minute. Fry the potatoes in oil over medium heat till they change the color from white to light brown. Set aside.
5. Add bay leaves, asafoetida, ginger-garlic paste, sliced onion to the remaining oil. Fry till the paste becomes reddish brown and the mixture starts separating from the oil.
6. Add the tomato puree and stir for 2 minutes.
7. Add the garam masala prepared in Step1 to this mixture and heat for 2-3 minutes.
8. Add turmeric powder, chili powder and salt. Fry it about a minute.
9. Now add milk to make the gravy. Then add yogurt (fine) and continuously stir it.
10.Add the almond cashew paste to it.
11.If you find the gravy too thick, you can add some water.
12.Finally add pricked fried potatoes to the gravy and pressure cook it. Switch off the gas after 4-5 minutes (before first whistle).
13.Decorate it with green coriander leaves and serve hot.