Dum Aloo Curry/Baby potatoes curry

Preparation Time: 10 minutes 

Cook Time: 15 minutes 

Serves: 4

Ingredients:

Baby potatoes: 18-20

Onion: 1 cut in half and sliced

Tomato: 1 diced

Ginger garlic paste: 1 tsp

Red chili powder (Kashmiri) : 2tsp

Garam masala: 1 tsp

Cumin / jeera powder: 1 tsp

Cashews: 2 tbsp (make into a paste)

Full Cream : 1/4 cup

Water : 1.5 cups

Cilantro/ coriander leaves: 2tbsp

Salt to taste

Method:

Clean and boil the potatoes. Make a + once they are boiled as shown in the picture. ( This will help the potatoes absorb the spices well).

Heat oil in a pan and fry the onions till they turn translucent. Add Ginger garlic paste and fry for 30 seconds. Add the tomatoes and cook until they are mushy.

Add all the spice powders and fry for 30 seconds and add the potatoes. Coat them well and add water. Cook for 5 minutes and add the cashew paste. Cook until the gravy is thick enough. (About 3-5 minutes).

Add the cream, mix well and turn off the heat. Garnish with cilantro.

Serve hot with biryani,roti,pulav.