Dum Aloo

• Potatoes, small size (plum size), 225 g
• Tomato, 1 large size (or tomato puree)
• Onion, 1, chopped
• Green chili, 1, chopped
• Ginger, 1 small piece
• Garlic, 3 cloves
• Coriander (cilantro) leaves, 1/2 cup, finely chopped
• Lime juice Fresh, 1 tsp
• Yogurt, 2 Tbsp
• Coriander powder, 1 tsp
• Red chili powder, 1/2 tsp
• Turmeric powder, 1/2 tsp
• Garam masala, 1/2 tsp
• Cumin seeds, 1/2 tsp
• Salt to taste
• Canola/Olive Oil, 1 Tbsp

1. Wash the potatoes and boil in water till tender. Take them out and prick them all over with a fork.
2. Put tomato in a grinder and grind. Transfer the puree to a bowl and keep aside.
3. Put onion, garlic, ginger and green chilli in a grinder and grind to a paste.
4. Add about 3 tsp water to yogurt and mix all the spices in it. Stir well to make a paste.
5. Heat a non-stick frying pan and put oil. When the oil start smoking, add the cummin seeds and stir for a few seconds. Add garlic-ginger paste of step 3 and stir for 2-3 minutes.
6. Add all the spices of step 4 and cook and cook on medium heat (stir frequently) until oil separates and a mesh type texture results (it takes about 5-7 minutes).
7. Add tomato puree of step 2 and stir well for 1/2 a minute.
8. Add potatoes, cover and simmer for 2 minutes. Garnish with chopped coriander.
9. Serve with roti, chapatti, naan, bread, etc. or use for burgers.

potatoes, tomato, onion, green chili, ginger, garlic, cilantro, lime juice, coriander powder, red chili powder, turmeric, garam masala, cumin, salt, olive oil

Taken from www.epicurious.com/recipes/member/views/dum-aloo-50096495 (may not work)