Dumwaale Aaloo

• 500 g baby potatoes (round ones)
• 2 tablespoons oil
• oil, to deep fry
• 1 large onion
• 2 black cardamom pods
• 1 inch gingerroot
• 8 garlic cloves
• 12 cashews
• 1 cup tomato puree
• 1 teaspoon red chili powder
• 2 tablespoons coriander powder
• 12 teaspoon turmeric powder
• 12 cup yogurt
• 3 -4 tablespoons fresh cream
• salt

1. Peel, wash and poke the potatoes with a fork and wipe dry with a cloth.
2. Heat sufficient oil in a kadai and deep them fry till pinkish brown.
3. Drain onto an absorbent paper and keep aside.
4. Soak cashewnuts in two tablespoons of water for fifteen minutes.
5. Grind to a fine paste.
6. Grind ginger and garlic to a fine paste.
7. Boil roughly chopped onions with one tablespoon water, two black cardamoms for a few minutes.
8. Grind into a fine paste.
9. Heat two tablespoons of oil in a pan.
10. Add boiled onion paste.
11. Cook till fat starts to separate.
12. Add ginger-garlic paste.
13. Stir for some time.
14. Add red chilli powder, coriander powder, turmeric powder, and yogurt.
15. Keep stirring.
16. When fat starts to seperate add the cashew paste and cook for a while.
17. Add deep-fried potatoes and about three cups of water and let simmer with the lid on for some time.
18. (till the potatoes are fully cooked).
19. Finish off with 1 tsp crushed kasoori methi, fresh cream and salt.
20. Serve hot.

oil, oil, onion, black cardamom pods, gingerroot, garlic, cashews, tomato puree, red chili powder, coriander powder, turmeric, yogurt, salt

Taken from www.food.com/recipe/dumwaale-aaloo-339154 (may not work)