Dum aloo

Ingredients:

Baby potatoes - 12-15
Oil - 1 teaspoon

For the paste:

Oil - 1 tablespoon
Fennel seeds - ½ teaspoon
Cinnamon stick - ¼ inch piece
Green cardamom - 2
Bay leaf - 1
Cloves - 2
Onion - 1 medium or 1 cup, roughly chopped
Ginger - ½ inch piece, chopped
Garlic - 2 cloves, chopped
Green chili -1, chopped
Tomato - 2 small or 1 cup, chopped
Cashews - 10-12
Salt - to taste

Other ingredients:
Oil - 1 tablespoon
Cumin seeds - 1 teaspoon
Red chili powder - 1 ½ teaspoons
Coriander powder - 2 teaspoons
Turmeric powder - ¼ teaspoon
Salt - to taste
Kasoori methi (dried fenugreek leaves) - 1 teaspoon
Heavy whipping cream or malai - 2 tablespoons
Water - ½ cup or as required
Cilantro - few sprigs, finely chopped

Method:
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1)Boil the potatoes in a pressure cooker...1 or 2 whistles.Once pressure released open the lid.
2)Once potatoes are cooled to touch, peel them. Alternately, You can deep fry the potatoes. If your potatoes are big then you cut into half or quarters.
3) Heat one teaspoon of oil in pan on medium heat. Add the potatoes in it, sprinkle some salt.
4) Cook them till they get light brown around the edges, do toss them in between. Remove it to a plate and keep it aside.
5) Heat one tablespoon of oil in the same pan. Once hot add fennel seeds and let them sizzle. Then add whole spices (cinnamon, cardamom, bay leaf and cloves). Saute them till you get nice aroma of spices.
6) Mix in onion, ginger, garlic and green chili. Add little salt to speed up the process.
7) Cook them till onions get translucent and soft.
8) Add tomatoes and cook till they are little soft. Turn off the stove and let it cool for some time.
9)Add it to the grinder along with cashew nuts.
10) Make smooth paste out of it.
11) Heat remaining 1 tablespoon of oil in the same pan. Once hot add cumin seeds and let them sizzle.
12) Mix in prepared puree. As it boils, it will splutter. So partially cover the pan (half covered half open).
13) when it stops spluttering. cook it without lid and continue cooking till all the moisture evaporated and becomes thick, it will leave the sides of the pan. Do stir in between.
14) Add spice powders (red chili powder, coriander powder, turmeric powder and salt). Be careful while adding salt, we have added salt while sauteing onion and also added while cooking potatoes.
15) Mix well and cook for a minute.
16) Add water as per your liking consistency and let it come to a boil.
17) Add cream and mix well.
18) Add kasoori methi, crush methi between your palms it will release its flavors.
19) Add baby potatoes and simmer for 5 minutes.
20) Lastly sprinkle chopped cilantro and serve.