Dum Aloo

• 10-12 small potatoes boiled • 1 onion finely chopped • 1 tomato finely chopped • 8-10 cashews • 1 tbsp red chili powder • 3-4 long, 1 cinnamon, 3-4 black pepper, 1 tsp cumin seed • 1/2 tsp turmeric powder • 1 tbspn ginger garlic paste • 3-4 tablespoon curd • salt to taste • finely chopped coriander • 1/2 -1 cup water

• Boil potatoes and take out their peel. Heat a hard batter and add 2 tbsp oil and fry the potatoes. Roast the potato until it turns brown. After frying, take them out in a plate. • Now strictly roast the dried spices (cumin seeds, cinnamon, long, cashew, black pepper). After roasting, put it in a small jar of Mixi and fry it. • Now add 2 tbspn of oil in the same rinse and heat it. Now add chopped onion and cook until it turns golden brown. When the onion is cooked, add tomatoes to it and mix it. Tomato cook until it is melted. • After cooking the tomatoes, add spiced masala, red chilli powder, turmeric and salt to it and mix it. When the oil separates from Taj = the spices, let them cook. Now add half cup of curd to it and mix it well. Allow all the mixture to cook for 3-4 minutes. • Now add fried potatoes. And mix them well in spices. Let them cook for 2-3 minutes. Now add 1/2 cup water to it and let the vegetable cook for 3-4 minutes. • After cooking the vegetable will pour green coriander from above. By shutting down the gas, the vegetable will go out in serving bow. • You can serve it with rice, plain paratha, bread.