Dum Aloo

My husband likes dum aloo very much. One day we both thought of making it with less spices. Generally it contains a variety of spices but we just thought of adding garam masala at max that too little quantity. Somewhere I read that tandoory masala is used to get the color of dum aloo. So finally we end up adding a lot many things while cooking of dum aloo :)). But yes it was very tasty :). I usually prepare more rotis in the evening time so that I can take them for lunch next day. And believe me that we three (me, my brother and my husband) had 22 rotis in dinner with this dum aloo that day. Now you can think of how tasty it was :)))))).

Ingredients: Sufficient For Four People

500 Gm Potato's
3 Medium sized onion (grind it to fine paste)
2 Tsp Lemon Juice
2 Tblsp Tomato Puree
1.5 Tsp Ginger-Garlic Paste
1.5 Red chili powder
1.5 Tsp Tandoori masala (optional, it is just to get the color of dum aloo)
1 Tsp cumin seeds
1/2 Tsp mustard seeds
10-12 Cashew nuts (grind to to make powder)
2-3 Green chilies (chopped finely)
1 Tsp turmeric powder
1/2 Tsp garam masala (optional)
2 Tblsp fresh coriander leaves finely chopped for garnishing
1 Tblsp green spring onion chopped finely for garnishing
Salt as per taste
1.5 cup of water
Oil for frying potato and cooking

Method: Boil the potatos and peel them. Let them cool down to room temperature. Fry them in the oil till they become golden brown in color. Take them out on tissue paper and remove access oil. Now prick them few times with the help of toothpick. Keep them aside till gravy gets ready. Heat oil in the pan and add cumin & mustard seeds. Once they start crackling add ginger-garlic paste,onion paste & green chilies.
Fry it till this paste becomes light brown in color. To this add tomato puree and fry this untill it leaves oil in the pan. Now add red chili powder, turmeric powder, garam masala and tandoori masala. Fry it for another 2 min and add cashew nut powder. Fry this untill raw smell of cashew is over. Add water,pricked potatos and lemon juice (adjust lemon juice as per your taste) and stir well. Let it cook for another 10-15 min on low flame.
Once it is cooked transfer this to a serving bowl and garnish with chopped coriander leaves and chopped green onion and serve hot with roti/paratha/rice.

This is my entry to DK's "Potato Fe(a)st Event"Also it is the entry for another event hosted by to Sia’s “Ode to Potatoes”.