Dum Aloo

Ingredients

• 500 gms Potato (Medium sized, chopped)
• 0.25 tsp Turmeric powder
• 1.5 tsp Coriander powder
• 1 tsp Cumin powder
• 1.75 tsp Dry mango powder
• 1.5 tsp Garam masala
• 1.75 tsp Red chilli powder
• 2 tsp Salt (Add according to taste)
• 5 tbsp Coriander leaves
• 2.5 cups Water
• 6 tbsp Oil
• 3.5 tbsp Ghee
• 4 unit/count Green chillies (Chopped finely)
• 2.5 cups Onions (Thinly sliced)
• 3 cups Tomatoes (Chopped medium sized)
• 1 tbsp Ginger garlic paste
• 5 tbsp Cashews
• 4.5 unit/count Dry red chillies
• 1 unit/count Black cardamom pods
• 3 unit/count Green cardamom pods
• 5 unit/count Cloves
• 1 inch Cinnamon stick
• 1 unit/count Bay leaves

Instructions

1. 1Deep fry the medium-sized chopped potatoes until they turn golden brown.
2. 2In a pan, heat oil and add black and green cardamoms, cloves, and bay leaf. Sauté for 30 seconds. Add dry red chillies and onions, and sauté until transparent. Add ginger garlic paste and cook until the raw smell disappears. Add tomatoes and cashews, cooking until the tomatoes become mushy. Cool the mixture and grind into a fine paste.
3. 3In another pan, heat oil and ghee. Add the ground masala paste and mix thoroughly. Cover and cook on low flame for 5 minutes.
4. 4Add turmeric powder, salt, red chilli powder, coriander powder, cumin powder, and dry mango powder to the pan. Mix well, cover, and cook on low flame for 20 minutes, stirring occasionally.
5. 5Add chopped green chillies and the deep-fried potatoes to the pan. Cover and cook on low flame for 2 minutes.
6. 6Add water and coriander leaves to the pan, mix well, and cook on low flame for 5 minutes. Serve hot.