Dum aloo with Chutney

Ingredients:

• 10-12 baby potatoes or 3 big potatoes,cut into 4 pieces

For chutney:

• 1 cup fresh coriander
• 1/2 small raw mango or 1/2 tsp amchur powder
• 1/2 cup mint
• 4 green chillies
• 1/2 tsp salt
• 1/2 tsp sugar

For gravy:

• 4 tbsp oil
• 2 onions,ground to paste
• 2 tsp ginger paste
• 2 tsp garlic paste
• 1 tsp cumin seeds
• 1/2 tsp red chilli powder
• 1 cup yogurt beaten,mix with 1 1/2 cups of water
• 2 tbsp cashewnuts
• 1 tomato,finely chopped
• 1/2 tsp garam masala
• salt to taste

Method:

1. Wash potatoes and pressure cook for 1 whistle and peel them.Shallow fry them in a spoon of oil until brown by turning them over in between.
2. Grind the ingredients mentioned under the section chutney to a smooth paste.
3. Ground cashew nuts to a smooth paste using little water.
4. Beat yogurt properly and mix with the ground cashew nut paste and keep it aside.
5. Heat oil in a kadai,add onion paste and fry until the oil leaves the masala.
6. Add jeera and stir fry for a minute.
7. Add ground chutney and red chilli powder and stir for a minute.
8. Remove the kadai from fire and keep it aside for a minute.Add yogurt-cashew nut mixture and stir it and keep it back on the flame.Stir continuously and cook over a low flame till it comes to boil.Do not cover kadai while cooking this.
9. Now add the fried potatoes and salt.Simmer uncovered for 5 mins until oil leaves the masala and gravy thickens.
10. Add finely chopped tomatoes and garam masala and stir well and bring to a boil.
11. Serve it hot with Roti/Naan.