Kashmiri Dum Aloo

Ingredients

• Baby potatoes     -   20 - 25

To grind for masala

• Almonds     -   10 blanched
• Tomato     -   2
• Ginger     -   1 inch
• Garlic     -   3 cloves
• Dry red chilly     -    4

For the gravy

• Onion     -    2
• Oil         - 4 tbsp + 2 tbsp
• Cumin seeds     -    1/2 tsp
• Cloves     -   2
• Cinnamon     -   1 inch
• Cardamom     -    2
• Turmeric powder     -    1/4 tsp
• Garam masala powder     -    1/2 tsp
•  Kasuri methi     -    optional
• Salt   -   to taste
• Fresh cream     -   2 tbsp
• Coriander leaves - for garnishing

Method

Boil and peel the potatoes. Heat a pan and add 4 tbsp oil to it. Add the potatoes and fry till the potatoes turn golden brown and form a nice crispy layer. Keep aside. In a blender, take tomatoes, almonds, ginger, garlic and red chilly and blend to a smooth paste and set aside. Add the remaining 2 tbsp of oil to a pan and add cumin seeds, clove, cinnamon and cardamom and saute for 1 - 2 minutes. Add chopped onions and saute till they get a  golden colour. Add the ground paste to this. Mix and saute for 4 - 5 minutes. Finally add the salt. turmeric, garam masala and kasuri methi. Mix well and let it cook for a minute. Add the fried baby potatoes to this mixture. Add the fresh cream and mix well and simmer for around 10 minutes. Add water according to your consistency. Garnish with coriander leaves.