DUM ALOO Ingredients 20-24 baby potatoes, boiled with turmeric powder and peeled ½ teaspoon turmeric powder 1½ teaspoons red chilli powder 1 teaspoon oil + 3½ tablespoons oil Salt to taste ½ teaspoon cumin seeds 4-5 cloves 1 inch cinnamon 2-3 green cardamoms 1 blade mace (javitri) ½ teaspoon asafoetida (hing) 1 tablespoon ginger-garlic paste ½ cup tomato puree 2 teaspoons coriander powder 1 teaspoon cumin powder Black pepper powder to taste 2 tablespoons cashewnut paste 1 teaspoon garam masala powder ¼ cup yogurt, whisked 1 tablespoon chopped fresh coriander leaves 5 grams cottage cheese (paneer) Roasted dried fenugreek leaves powder for sprinkling Method 1. Take potatoes in a bowl. Add ¼ teaspoon turmeric powder, ½ teaspoon chilli powder and 1 teaspoon oil and mix well. 2. Heat 2 tablespoons oil in a non-stick pan. Add potatoes and sauté till crisp. Remove from heat and set aside. 3. Heat 1 tablespoon oil in the same pan. Add cumin seeds, cloves, cinnamon, cardamoms and mace and sauté till fragrant. 4. Add asafoetida and ginger-garlic paste, mix and sauté well. 5. Discard the mace and cinnamon and blend together the remaining sautéed ingredients into a smooth paste using water as required. 6. Heat ½ tablespoon oil in another non-stick pan. Add the prepared paste and tomato puree, mix and cook for 8-10 minutes. 7. Add coriander powder, remaining turmeric powder, remaining chilli powder and cumin powder and mix. Add pepper powder, mix and simmer for a minute. 8. Add cashewnut paste and mix. Add garam masala powder, mix and simmer for 2 minutes. 9. Switch off heat, add yogurt and mix well. Add sautéed potatoes and mix well. Add coriander leaves and mix. 10. Transfer on a serving plate, grate some cottage cheese on top, sprinkle dried fenugreek leaves powder and serve hot. Click to Subscribe: http://bit.ly/1h0pGXf Best cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQq Facebook : http://www.facebook.com/ChefSanjeevKapoor Twitter : https://twitter.com/sanjeevkapoor