KASHMIRI DUM ALOO / ALOO DUM

I learnt this from vahchef's site. I made some slight variations to suit our family's tastes. Cute baby potatoes with rich spices and flavoured gravy. This can be done with regular potatoes, but I prefer to do with baby potatoes as the dish will have a cute look.

INGREDIENTS:

Baby potatoes - 15
Turmeric powder - 1/4 tsp.
Fresh curds - 1 cup
Cashew paste - 1 tsp.
Tomato - 1
Coriander leaves(chopped) - 2 tablespoons
Cumin seeds - 1/2 tsp.
Garam masala - 1 tsp.
Bay leaves - 2
Cloves - 4
Cinnamon - 1" stick - 1
Cardamom - 2 or 3
Salt - as per taste
Oil - 1 tablespoon
Ghee - 1 tsp.

To mix in 1/2 cup of water:

Coriander powder - 1 tablespoon
Sukku powder (Dry ginger powder ) - 1/4 tsp.
Chilli powder - 1/4 tsp.
Kashmiri chilli powder - 1/4 tsp.
Fennel powder - 1 tsp.

METHOD:

Boil baby potatoes and peel them. Keep it aside.

Puree one tomato.

Whisk the curd to a smooth paste.

Soak cashews in hot water and grind it to a fine paste.

Slightly roast the garam masala till hot and keep it aside.

Heat oil & ghee in a pan, add whole spices. When they splutter add cumin seeds, turmeric and the items given in "To mix in water". Add the tomato puree. When oil leaves the sides add whisked curd and cashew paste. Mix well . When the mixture is thick, add in the boiled baby potatoes and salt. Add a cup of water. Cover and cook for 10 - 15 minutes. Stir in between. Garnish with roasted garam masala and coriander leaves.