Baby potato gravy

My kids love baby potatoes in any form. I tried many varieties using baby potatoes and this gravy is one among the most favourite recipe. I thought of cooking with skin of baby potatoes, since I love to eat with skin, but at last changed mind and removed skin. Even in gravies there are many varities, after so much thinking, finally decided to follow Punjabi style dum aloo recipe.m

 

Ingredients

Baby Potatoes – ½ kg

Onion –  2 (chopped )
Ginger – ½ inch piece grated
Garlic – 2 cloves nicely chopped
Green chili es-1 slitted
Tomato – 3 chopped

Red chili powder –  2 teaspoons
Coriander powder – 2 teaspoons
Turmeric powder – ¼ teaspoon

Fennel seeds – ½ teaspoon
Cinnamon stick – one small piece
Cardamom – 2
Bay leaf – 1
Cloves – 2
Cashews – 8
Salt – to taste

Oil – as needed

Dry methi leaves – Little

Fresh cream  - 2 tablespoon

Method 

 

 Cook the potatoes in a pressure cooker, cook for one whistle, remove skin, deep fry in oil. If you want to avoid oil, can shallow fry in a pan adding one teaspoon of oil and little salt. But I deep fried today. Keep aside

Heat oil in a pan, add fennel seeds, cinnamon, cardamom, bay leaf and cloves. Sauté well. Add onion, ginger, garlic, green chili. Sauté well till onion become soft, then add tomatoes, add little salt, sauté well  till tomatoes become so soft and cooked well and blend with all.Cool this mix and grind to a thick paste adding cashewnuts too.

Heat little oil in a pan.  Add cumin seeds , when it splutters, add the grinded mix. Keep saute in between.When it become thick, add red chilli powder, coriander powder, salt. Mix well, let it boil, at this stage, add cream, little sugar, baby potatoes. Keep in sim flame for few minutes. Add dry methi leaves and serve.