Kashmiri Dum Aloo

Serves 4















Ingredients
10-12 mini potatoes, boiled
4 medium tomatoes, finely chopped
1 medium onion, chopped
1/4 cup fresh cream
2 tbsp cashew powder
1/4 tsp clove powder
1/2 tsp ground pepper
1/2 tsp fennel seed powder
1/4 tsp turmeric powder
1/2 tsp cumin seed powder
1 tsp coriander seed powder
2 tsp minced garlic
2 tsp minced ginger
2 tsp kashmiri red chili powder
1 tsp cayenne pepper
2 tsp garam masala
Vegetable Oil to deep fry
salt to taste
Cilantro to granish

Procedure:
1. Boil around 1 liter of water in a saucepan and season it generously with salt. Place washed potatoes in the boiling water and cook for about 10 minutes.  If you do not find mini potatoes them simply boil large potatoes and quarter them to make the size of mini potatoes.  Do not cook the potatoes completely. Take the potatoes out and run through a stream of cold water to cool them before handling. Once they are cold enough to handle, peel the skin off.
2. Heat some oil in another saucepan. Once the oil is hot, deep fry the potatoes until golden brown on a medium flame. Let the potatoes fry slowly, this way they will cook nicely from the inside. Place the fried potatoes on a tissue paper to absorb extra oil. Prick the potatoes with the help of a fork from all sides so that they will get soaked in gravy properly. Be careful not to break the potatoes while pricking.
3. Now to make gravy, take 3 tbsp of oil in a deep skillet on a medium heat. Place the minced ginger & garlic, do not burn them. Then add minced onion and saute for 3-4 minutes until they turn golden pink in color followed by chopped tomatoes and cook them until they break down. Now add cashew powder, 1 tsp cayenne pepper(which makes the curry spicy) and mix it properly. Now let the mixture cool completely.
4. Once the mixture has completely cooled, blend it in a food processor with 1 tbsp of water to make a fine puree.
5. In the same skillet take 1 tbsp of oil and heat it on a medium low heat. Add kashmiri red chili powder (which gives the gravy a bright red color) and turmeric powder and immediately add the tomato onion puree to it. Do not let the chili powder to burn. Mix the tomato puree properly with the chili powder. Add salt to taste, around 2 tsp.
6. Turn the heat to low and then add the cream to the tomato puree and whisk it fast in order to avoid curdling of the cream. Once the cream is completely blended it's time to add the fried potatoes.
7. Adjust the consistency of the gravy by your preference by adding 1 tbsp of water at a time. Give the gravy a quick stir and let the gravy simmer on a low heat for about 8-10 minutes, stir occasionally.
8. Place the gravy with potatoes decoratively in a bowl and garnish with chopped cilantro. Serve hot with plain white rice or naan. Enjoy!