Dum aloo

Serves -2 to 3
One of my favourite side dish for chapathi is dum aloo. Let's see how it is done.This is my version of dum aloo.

Ingredients:

• Baby potatoes -10
• Onion -1
• Tomato -1
• Ginger garlic paste -1/2 tsp
• Red chilli powder-1/2 tsp
• Coriander powder- 1 tsp
• Turmeric powder-1/8 tsp
• Garam masala-1/4 tsp
• Curd -1/4 cup
• Coriander leaves -for garnish
• Salt - To taste 

To roast and grind:

• Fennel seeds -1/4 tsp
• Cloves -2
• Cardamom -1
• Cashew nut- 5to6 nos
• Onion -1/2
• Oil -1 tsp

To temper:

• Oil-2 tbsp
• Bay leaf -1
• Cinnamon-1

Method:

• Boil baby potatoes and peel it's skin.
• Roast them with 2 tsp of oil so that they get golden brown colour here and there. ( This step is optional).
• Roast and grind the ingredients  mentioned under 'roast and grind' table to a paste.
• Now in a pan temper with items mentioned unde' to temper '.
• Then add finely chopped onion followed by ginger garlic paste  and cook till onion turns transparent. 
• Now add the Cashew masala paste and cook covered in low flame for about 5 mins.
• Then add the tomatoes followed by all the spice powders and salt.
• Mix well and cook for 2 more mins.
• Now beat the curd well and add little by little(add little curd mix well for 30 sec and again add little curd and mix well for 30 sec). In this way incorporate all the curd. 
• Add required water and let it boil in low flame for 2 mins.
• Add the boiled and roasted potatoes and cook covered in low flame for about 3 to5 mins.
• Garnish with Coriander leaves and serve with roti/ chapathi. 

                     

                     

                     

                     

                     

                      

                      

                      

                      

Notes:

• Adding all the curd at once may give a curdling effect so add little by little.
• Adjust spice and consisitency of the gravy to your preference.