Aloo Dum

Ingredients:

8 small potato (baby potato) - boiled and peeled
1 tomato
1 tsp cumin seed
1 tsp coriander seeds
10 cashew
1 cardamom
1 small piece of Cinnamon
1 bay leaf
1/2 spoon cumin seeds
1/4 spoon kasoori methi
salt as per taste
1/2 spoon red chili powder
1/2 spoon turmeric powder
1/2 cup curd
1 cup water
1/4 spoon garam masala

Method:

1. Peel boiled potatoes.
2. Heat 2 tablespoons oil in a pan. Add boiled potatoes and shallow fry them over medium heat until they turn light brown. Drain and transfer to plate. Prick them with a fork
3. Grind coriander seeds, cumin seeds, cardamom pod, cinnamon, cloves, 1 tomato and cashew nuts. Keep aside until called for use.
4. Take remaining 3 tablespoons oil in same kadai and heat it. Add 1/2 spoon cumin seed and bay leaf and saute for 8-10 seconds.
5. Add  mix (prepared in step 3) and saute for 3-4 minutes.
6. Beat curd and slowly add it in kadai. Add turmeric powder and red chili powder and mix again.
7. Stir continuously for 2-3 minutes or until oil starts to separate.
8. Add shallow fried potatoes, kasuri methi and salt, cook on low heat for 2 minutes.
9. Add 1 cup water and bring it to boil.
10. When it starts to boil, cook covered on low flame until you get the desired consistency of gravy. Turn off the heat and transfer to a serving bowl.
if gravy is not thick, add 1 tsp corn flour (mix corn flour in 1/2 cup pf water before adding.)
11. Garnish punjabi dum aloo with coriander leaves, serve hot.