Amritsari dum aloo

Ingredients

• 20 - 25 baby potatoes

For Gravy:

• 1 1/2 cup / 3 medium sized onion chopped
• 1 tsp ginger chopped
• 1 tbsp garlic chopped
• 3 tomatoes blanched and chopped
• 1 tsp jeera
• 1 tsp haldi
• 1 tsp red chilli powder
• 1 tsp khada masala
• 1 tsp coriander powder
• 1/2 cup yogurt / dahi
• 3 tbsp ghee
• 1 leaf taj patta/ Bay leaf

For Garnish:

• few leaves of coriander / cilantro
• ginger julienne/ cut into thin strips

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Preparation

• Peel, wash and prick potatoes with fork and soak in salted water for 10 mins. Heat sufficient oil in pan and deep fry potatoes on medium flame till golden brown. Drain on kitchen towel / absorbent paper and keep it aside.
• Heat ghee in pan add bay leaf and cumin seed cook till seeds are brown.
• Add in chopped onions and saute for two or three minutes or till it changes colour to pink. Add chopped ginger garlic and saute for a min, it sticks to pan add little water and saute well.
• Add blanched and chopped tomatoes to onions and saute till oil separates, if it sticks to pan add little water.
• Add in all masala i.e. red chillie powder, haldi, garam masala, cumin powder and coriander powder, saute for 5 mins or till it separates oil.
• Add in fried potatoes let it cook in masala for 2 mins before adding flavour (This will help the masala to penetrate in the potatoes).
• Add 1/2 cup water at a time and cook for 5 mins. When gravy thickens add water again and cook for 5 mins more.
  
  Final stage add in yogurt and simmer for 5 mins.
  Remove from heat and serve hot, garnish with coriander leaves and thin strips of ginger.