Punjabi Dum Aloo

Rinse the baby potatoes. Keep the skin / peel on Prick them with a fork and keep in salted water for 10 minutes and then wipe them dry. Deep fry in medium hot oil till they are golden brown and completely cooked.

Grind the onions, ginger & garlic to smooth paste. Blend in a food processor the tomatoes to a smooth puree. Heat 1 ½ tbsp. of oil. Add asafoetida, the black cardamom & cinnamon.

Sauté till the oil becomes fragrant & then add the onion-ginger-garlic past Sauté the paste on a low flame, till it becomes light golden brown and the oil oozes out. This takes about 10 minutes. Add the tomato puree to the browned paste and stir.

After 05 minutes, add the turmeric powder, coriander powder, both the red chili powders, garam masala powder, fennel powder one by one. Stir again and sauté till the oil separates. Takes about 08 minutes.

Now add the cashew nut paste and yogurt (if you are going to use yogurt, at this stage). Again fry the masala paste till the oil separates. This takes about 02 minutes.

Now add the water. Bring the gravy to a boil. Add fried potatoes and simmer for some 05 minutes till the gravy thickens. Add lemon juice (if you are not adding yogurt). Add salt.

For the serving: Serve hot garnished with finely chopped coriander leaves. Goes best with hot with Tandoori rotis, Butter Naan, Parathas or Steamed basmati rice.