Dum Aloo Hyderabadi

Ingredients:

• 20-25 baby potatoes, boiled and peeled
• 1 cup thick yogurt
• 1 large onion, finely chopped
• 2 tomatoes, pureed
• 1/4 cup cashew nuts, soaked in warm water
• 2 tablespoons poppy seeds (khus khus)
• 2 tablespoons melon seeds (magaz)
• 1 tablespoon ginger-garlic paste
• 1/2 cup fresh cream
• 1/4 cup ghee or cooking oil
• 1 teaspoon cumin seeds
• 2-3 green cardamom pods
• 2-3 cloves
• 1-inch cinnamon stick
• 1 bay leaf
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

1. Grind the soaked cashews, poppy seeds, and melon seeds into a smooth paste. Set aside.
2. In a pan, heat ghee or oil over medium heat. Add cumin seeds, green cardamom pods, cloves, cinnamon stick, and bay leaf. Sauté until the spices release their aroma.
3. Add finely chopped onions and cook until they turn golden brown.
4. Stir in ginger-garlic paste and cook for another minute until the raw smell disappears.
5. Add the tomato puree and cook until the oil starts to separate from the mixture.
6. Lower the heat and add the cashew-poppy seeds-melon seeds paste. Mix well and cook for a few minutes.
7. Beat the yogurt until smooth and add it to the pan. Stir continuously to avoid curdling.
8. Add red chili powder, turmeric powder, and salt. Cook the masala until it thickens.
9. Pour in fresh cream and mix well. Simmer the gravy for a few minutes.
10. Add boiled and peeled baby potatoes to the gravy. Coat them evenly with the masala.
11. Sprinkle garam masala over the potatoes and cover the pan with a tight-fitting lid.
12. Cook the Dum Aloo on low heat for about 15-20 minutes, allowing the flavors to meld and the potatoes to absorb the richness of the gravy.
13. Garnish with fresh coriander leaves before serving.

Serve Dum Aloo Hyderabadi with rice or Indian bread for a delightful and aromatic dining experience!