BABY POTATOES IN CREAMY SAUCE OR DUM ALOO

BABY POTATOES IN CREAMY SAUCE OR DUM ALOO

Ingredients:

10 baby potatoes boiled till fork tender

(A)
To Dry Roast:
6 dry red chillies
1 tsp coriander seeds
1 tsp cumin seeds
½ tsp black pepper
1 ich cinnamon stick
1 star anise
3 cloves

(B)
10 cashew nuts
¼ cup grated coconut

(C)
4 tomatoes cut into chunks
1 red onion cut into chunks
2 pips garlic
1 inch fresh ginger
(D)
To Temper:
1 tbs oil
1 tsp mustard seeds
½ tsp cumin seeds
1 sprig curry leaves
(E)
¼ tsp tumeric
2 tbs chopped coriander leaves
Salt to taste

Method:
Remove the skin from the potatoes. Prick all over with a fork.
Pan fry the potatoes with little oil in a non stick pan. Keep aside.

Dry roast all the ingredients in (A) for a few minutes,
until they release their smell. Keep aside.
Then roast the cashew nuts, remove, dry roast the coconut, remove.
Roast the ginger and garlic for a few minutes, remove.
Now add a tsp of oil, and roast the onions and tomatoes for few minutes.
Let all the ingredients cool. When cold, blend them with ½ cup of water and salt to a smooth paste.

Heat the oil in a wok, add in the all the tempering ingredients.
When they stop spluttering add in the ground masala with a 2 cups of water, and the tumeric powder. Stir nicely, add salt if needed.
Add in the baby potatoes, cover and cook on medium heat.
When the gravy is thick, add in the chopped coriander leaves
and remove. Serve as a side dish or with rotis.