Dum Aloo

Ingredients
Baby potatoes 15
Tomatoes 3 chopped
Onions 2 chopped
Ginger-garlic paste 1 tbsp
Cumin seeds 1 tsp
Asafoetida a pinch
Whole Red chillies 2
Red chilli powder 1 tsp
Cumin powder 1/2 tsp
Coriander powder 1 tsp
Turmeric powder 1/2 tsp
Garam masala 1/2 tsp
Cloves 3
Cardamom 2
Cinnamon stick 1
Bay leaf 1
Yogurt 1/4 cup
Fennel seed powder (Saunf) 1/2 tsp
Gramflour (besan) roasted 1 tsp
Salt to taste
Oil to deep fry
Mustard oil 2 tbsp
Fresh Cilantro chopped

Method
Par boil the potatoes.Peel and prick potatoes all over with the help of a fork.
Sprinkle little salt on it. Heat sufficient oil in a kadai and deep-fry the potatoes on medium heat till golden brown.
Drain and place on an absorbent paper and keep aside.
Heat mustard oil in a pan. Add cumin seeds, cardamom, cloves, bay leaf, cinnamon and asafoetida
Once the seeds sizzle add onions and sauté till the onion turns light golden. Add ginger-garlic paste and sauté for a minute.
Add tomatoes and sauté for a minute. Add a little water and cook till tomatoes turn pulpy.
Add red chilli powder, cumin powder, coriander powder, turmeric powder and a little water and stir.
Add yogurt, besan and saunf and mix well.
Add fried potatoes and stir to mix well and cook for two mins. Add a little water and salt.
Mix well and simmer for 6- 8 mins.
Add garam masala powder and stir.
Remove from heat and serve hot garnished with cilantro

Cooking Time - 30 mins
Servings - 4