Munsyari Dum Aloo

Ingredients

Main Ingredients

• Potatoes as required
• 150 grams onion
• 150 grams hybrid tomatoes
• 10-12 almonds
• 100 grams yogurt
• 10-12 garlic cloves
• 2 small pieces ginger
• Green chilies to taste
• Fresh coriander stalks
• Fresh cream to taste
• Oil for frying and cooking
• Water as needed

Spices

• 1.5 tsp coriander seeds
• 1 tsp fennel seeds
• 1 tsp cumin seeds
• 1 black cardamom
• 2 green cardamoms
• Black pepper to taste
• 1.5 tsp turmeric powder
• 1.5 tsp Kashmiri chili powder
• 1 tsp garam masala
• 1 tsp coriander powder
• 2 tsp cumin powder
• Salt to taste
• A pinch of hing (asafoetida)
• Kasuri methi for garnish

Instructions

Step 1: Prepare the Potatoes

• Prick the Potatoes: Use a fork to make small holes so the potatoes absorb the masala well.
• Season: Coat with half the turmeric powder, Kashmiri chili powder, and garam masala.
• Shallow Fry: Fry the potatoes until golden and cooked through. Set aside.

Step 2: Prepare the Aromatics

• Grind Spices: Blend coriander seeds, fennel seeds, cumin seeds, cardamoms, and black pepper into a coarse spice mix.
• Make Paste: Blend tomatoes and almonds into a smooth paste.

Step 3: Cook the Masala Base

• Heat Oil: Add oil to a pan and temper with cumin seeds.
• Cook Onions: Sauté onions until golden brown.
• Add Spice Blend: Stir in the prepared spice mixture and roast until fragrant.
• Mix Spices: Add remaining turmeric, chili powder, coriander powder, cumin powder, and salt.

Step 4: Develop the Gravy

• Add Paste: Pour in the tomato-almond paste and cook thoroughly.
• Whisk Yogurt: Add yogurt slowly while stirring continuously until the gravy becomes rich and creamy.

Step 5: Finish the Dish

• Add Potatoes: Add the fried potatoes to the gravy and cook on dum for a few minutes.
• Final Touch: Stir in hing and fresh cream for enhanced flavor and texture.
• Garnish: Sprinkle kasuri methi before serving hot.