Shehanshahi Dum Aloo

For the gravy

Small potatoes 500 gms
Onion grated 2 nos
Cumin seeds 1 tsp
Coriander seeds whole 1 tsp
Peppercorns 4-5
Cashewnuts 1 tbsp
Poppy seeds 1 tsp
Brown cardamom 2 nos
Desiccated coconut 1 tsp (optional)
Garlic paste 1 tbsp
Ginger paste 1 tbsp
Dry red chillies 2 nos
Yogurt/curd beaten 3/4 cup
Garam masala 1/2 tsp
Ghee/margarine 3 tsp
Red chilli powder 1 tsp
Water 1 cup approx.
Turmeric powder 1 tsp
Kasoori methi 1 tsp
Salt To taste

Method

1. Peel, wash and prick potatoes with a fork. Soak in salted water for 1/2 an hour. Remove from water and wipe until dry.
2. Deep fry on medium fire until brown and tender.


For the gravy

1. Roast cumin seeds, coriander seeds, peppercorns, cashewnuts, poppy seeds, brown cardamom (without the skin), and coconut on a griddle on slow fire for two minutes.
2. Grind the roasted mixture along with ginger, chillies and garlic to a paste.
3. Heat ghee. Add onions. Cook till brown.
4. Add the ground paste, kasoori methi, turmeric and cook for 2-3 minutes.
5. Add beaten curd gradually. Cook till oil separates.
6. Add water. When it boils, add fried potatoes. Add salt.
7. cook on slow fire until the potatoes are cooked. The water should dry and form a thick paste around the potatoes.
8. Sprinkle garam masala. Serve hot with rotis/naan.