Dum Ke Aloo

INGREDIENTS Potatoes 5 medium sized (cut into Quartets) Curd 500Grms 3Tbspn Grated fresh coconut 3Tbspn Poppy seeds 2Tbspn Chironji 6 Almonds(badam) 1 and 1/2 Tspn dalchini,shazeera and elaici roasted and ground to a fine powder. Corinader leaves 1 bunch Mint leaves 1/2 bunch 8-10 green chillies Onions 3 medium sized(sliced) 3-4 tomatoes(chopped) Red chilli Pwdr 1Tspn Ginger-Garlic paste 2Tbspn Turmeric Powder 1/4th Tspn Oil 200 Grms Water to cook salt to taste METHOD

1. Heat oil in a thick bottomed vessel.Add onions and fry to a light brown colour and keep aside.
2. In the same oil add potatoes and fry till they turn light brown remove and keep aside.
3. roast coconut,poppy seeds and chironji without oil and grind them to a paste along with almonds.
4. Blend together curds,fried onion & ground coconut,poppy seeds,chironji and almond powder in grinder.
5. Heat oil 1Tspn in a pan add chopped tomatoes,ginger-garlic paste,red chilli powder,turmeric powder and salt.stir with a wooden spoon till the tomatoes go tender.
6. Add the curd mixture,dalchini,shazeera and elaichi powder and finely chopped coriander,mint leaves and also green chillies.
7. cover and simmer.cook while constantly stirring the mixture till the gravy thickens and oil starts floating on the top.
8. Add fried potatoes,half cup of water,cover and cook till the potatoes go tender.

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