Boil 15 baby potatoes in salt water till ¾ done.
Cool and remove the skin, keep the skin on if using organic potatoes.
Prick the potatoes all over using a tooth pick.
Marinate them for 30 minutes in:
+ salt
+ red chilli powder
+ turmeric
Sauté them 1 tablespoon of oil until light golden brown.
Heat 1 tablespoon in another pan. When hot add:
+ 1 inch stick cinnamon
+ 4 cloves
+ 4 green cardamom
+ 1 piece javithri
+ 12 soaked cashews
+ 10 grams chopped ginger - peeled
+ 3 large chopped onion- Skin removed
Saute until the onion is browned.
Cool the mixture and grind it into a smooth paste.
Onion paste is ready.
Chop 4 medium tomatoes, grind and sieve to make tomato puree.
Heat 1 tablespoon ghee in another pan, when hot add:
+ 1 teaspoon cumin seeds
+ 1/2 teaspoon red chilli powder
+ 1/2 teaspoon turmeric powder
+ ready onion paste
+ prepared tomato puree.
Cook until the oil separates.
Add:
+ 3/4 teaspoon fennel seed powder
+ 1/2 teaspoon garam masala powder
+ 1 teaspoon coriander powder
+ 1/2 teaspoon cumin seeds powder
+ 1/4 teaspoon black pepper powder
+ ½ cup curd
Cook for few minutes.
Add:
+ sauteed potatoes
+ 1 teaspoon sugar
Adjust salt if required.
Cook till everything comes together.
Add coriander leaves and serve hot.
Woo your guests with Banarsi dum aloo.
0 servings