Poojies

Dum Aloo

Dum Aloo is traditionally a kashmiri dish. This is my version with a rich gravy and potatoes fit for any celebration

Ingredients

5-6 baby potatoes skinned and half boiled
1 cup tomato puree (you can use canned chrushed tomato)
1 medium onion ground to a paste 1 tsp ginger paste.
1 tsp garlic paste
1 tsp ginger powder
1 tsp red chilli powder
2 tsp garam masala
1 tsp roopak paneer tikka masala (available in sabzi mandi indian grocery store)
oil for frying
4 tbsp oil for cooking
2-3 tbsp cashewnut paste
2-3 tbsp light cream
Salt to taste
Tip: To make it more spicy, heat some chili powder in oil and add to prepared dum aloo and stir to incorporate it well

Directions

Clean, wash, skin the potatoes and half boil it so its still firm and pat it dry.
Deep fry the potatoes until done, remove them into absorbant paper .
In a vessel heat some oil, add the cloves, cardamom pods, bay leaves and cinnamon stick
Add the onion paste and saute until golden brown. Add the ginger paste and garlic paste and saute some more
Add the garam masala and the paneer tikka masala and saute for a minute
If the masala is too dry add a few tbsp of oil
Add the tomato paste and saute until the oil separates from the masala
Add the cashew paste and incorporate it into the masala
Add 1 cup of water and let the masala cook. Add the fried potatoes and simmer until the masala is absorbed into the potatoes and it is well done. The gravy should be thick.
Stir in the light cream and garnish with chopped cilantro leaves
Goes well with naan/roti/rice