Dum aloo

This post was lying in my drafts since long time now and i was just wondering there are so many such drafts,i really need to catch up now .Dum aloo is made in different ways,everyone has their own style and this is my version of making aloo dum,it is my personal favourite and whenever i see these little baby potatoes in market i immediately pick them up and make this dish.I like it more with plain parathas but my hubby loves it with plain steamed rice.This famous north indian side dish is perfect for any kind of parties ,it is quite rich and heavy  dish but the thick flavourful and spicy gravy is simply mouthwatering & finger licking.

for 4-5 ppl
ingredients :
12-15 baby potatoes
1/2 cup thick yoghurt
1 onion chopped
1/4 cup tomato puree
2 tbsp ginger-garlic-green chilli paste
1/2 tsp turmeric pwd
2 tsp red chilli pwd (pls adjust acc to your taste )
1 tsp garam masala
2 tsp corriander pwd
1 tsp cumin pwd
10-12 cashew nuts
2 tbsp poppy seeds ( khuskhus )
oil for frying
salt to taste
corriander leaves for garnishing
method :
Soak cashew nuts and poppy seeds in 1/4 cup of water for half an hour.Peel the potatoes.Prick them all over with fork and par boil them ( i.e boil through halfway ) . Strain the water and pat dry them on kitchen towel.Deep fry them till golden brown in colour .Grind the soaked cashew nuts and poppy seeds into fine paste.Beat the yogurt in another bowl,add turmeric pwd,red chilli pwd,garam masala,corriander pwd,cumin pwd , little salt and mix well.Add fried baby potatoes to this yogurt mixture and marinate for 10-15 mins.Heat 2 tbsps of oil in a pan,fry onions till transcluscent.Add ginger-green chilli-garlic paste and fry for few seconds.Add the cashew nut paste and stir continuosly (or else the paste might stick to the bottom of the pan and will burn )till it leaves oil from the sides .Add the tomato puree and stir again.Mix well till tomato puree blends with the paste and get thickens.Lastly add marinated potatoes mixture and simmer for 10-12 mins ,sprinkle some finely copped corriander leaves and serve hot with naan / rotis / rice .