Dum Aloo

Ingredients :-

• Potato (Baby Potato) Boiled - 500 gm
• Onion - 1 large(finely chopped)
• Tomato Pure - 1 cup 
• Ginger and garlic paste - 1 tbsp
• Kashmir Red chili powder -2-3 tbsp
• Curd - 3tbsp
• Bay leaf - 1
• Cinnamon stick - 1 piece
• Cardamom - 2piece
• Clove - 4 piece
• Cumin seeds - 1/2tbsp
• Coriander powder - 1/2 tbsp
• Cumin powder - 1/2 tbsp
• Turmeric powder - 1/2 tbsp
• Salt as per taste
• Oil
• Kasuri Methi (Dried Fenugreeek leaves) - 1/2 tbsp
• Coriander leaves - 1 tbsp chopped

Method :-

• After boiling the potato peel it and prick them with a fork,then add 1/2 tbsp of turmeric powder,1/2 tbsp of salt,1/2 tbsp of chili powder and marinate the potatoes and keep it aside.
• Heat 2 tbsp of oil with a pan/kadai ,when oil is hot then add the marinated Potatoes and saute it with medium flame until it turns light brown then transfer to a plate.
• In the same pan add another 2-3 tbsp of oil,when oil is hot add 1/2 tbsp of cumin,Bay leaf,Cardamom,cinnamon,clove and saute it for few minutes. 
• When it start leaving aroma,then add chopped Onions and saute it for 2-3 minutes. when it turns became light brown then add the ginger and garlic paste and saute it for few minutes.
• When the raw smell go out then add the chili powder,cumin powder,coriander powder,turmeric powder,salt and saute it for few minutes.
• Then add the Tomato Pure and mix it  properly and cook it for few minutes,then add the beaten curd and mix it nicely with low flame and cook it for another 4-5 minutes. 
• When it starts separating oil from masala then add the fried Potatoes and mix it nicely then add the Kasuri methi into it and cook it for 2- 3 minutes with medium flame.
• Now add 2 cup of water(as per your gravy required )  into it and bring it boil over medium flame.
• When it start to boil,cook covered on low flame until you get the desired consistency of gravy.it will take around 4-5 minutes. Then Turn off the flame and rest it for few minutes.
•  Now your Dum Aloo is ready to it. Transfer the gravy into a serving bowl and garnish with chopped coriander leaves and serve hot with White rice/Roti/Paratha and enjoy.