Dum aloo

Ingredients:

Baby potatoes - one whole pack- abt 400-500 gms
Oil : 2 tbsp
Onion : 1 (Medium)
Tomato : 1
Ginger - Garlic paste : 1 tbsp
Yogurt : 1 cup
Turmeric Powder : 1/4 tsp
salt : required to taste
water - 1 cup

For Masala :
cinnamon : 1 “
Black Pepper : 6
Cardamom : 3
Cloves : 3
Coriander seeds : 1 tbsp
Cumin seeds : 1/4 tsp


Method of Preparation :
Peel the potatoes and cut in to two halves and prick them.
Heat 2 tsp of oil in a large pan and just shallow fry the potatoes till it becomes light golden brown color and keep them aside.
Now grind all the masala ingredients into a coarse powder and keep them aside.
Heat the remaining oil in a pressure cooker add bay leaves, onions, and fry till it is golden.
Add ginger and garlic paste mix it well and fry till the raw smell goes off.
Now add the ground masala  and fry for a bit.
Now add turmeric powder and salt mix it all together and fry for 3 minutes.
Add tomatoes and potatoes and cook.
Now pour water to make gravy, let it come to a boil, simmer for a couple of minutes or pressure cook for one whistle.
Add beaten yoghurt after the pressure comes off, let it come to a boil and switch off flame.
Garnish if you have patience, serve hot with Pooris!!

PS- I used a handful of crushed kasoori methi for added flavor.