aloo-dum

Ingredients:
8 baby potatoes unpeeled
1/2 teaspoon cumin seeds
1 teaspoon grated ginger
1 small onion, minced
1 teaspoon red chilli powder
1/4 teaspoon turmeric powder
1/2 teaspoon garam masala
1/2 teaspoon coriander powder
3 cloves
1/2 teaspoon fennel seeds
1 inch cinnamon stick
1/2 cup pureed tomato
1/2 cup yogurt
Salt to taste



Recipe:

1. Wash the potatoes thoroughly and boil in water for 15 min until fork-tender.
2. Let the potatoes cool and prick them all over with fork.
3. Heat 2 tablespoons of oil in a large pan. Add a potatoes and pan fry them. 
4. This recipe asks for deep frying the potatoes. If you don't mind deep frying, deep fry them until brown.
5. If pan frying toss the potatoes without using a spoon. toss them until they are brown on all sides. 
6. Set them aside on paper towels. In the same pan, add cumin seeds, ginger and onions and saute until the onions are golden brown.
7. Add red chilli powder, turmeric, garam masala, coriander powder, cloves, fennel seeds, cinnamon stick. Fry for 30 sec.
8. Add the tomatoes and fry for 2 to 3 minutes.
9. Add whipped yogurt and cook for 5 minutes. 
10. When adding the yogurt gently fold in at low temperature or the yogurt will break.
11. Add the potatoes and fry for 1 min.
12. Enjoy the taste.