SATVIK DUM ALU

U need:
 Potato : 250 gms                                                Dry roast:
Roasted peanuts : 2 tablsp
ginger-green chilli paste: 1 and 1/2 tsp             Bay leaf: 1
turmeric powder: 1/2 tsp
dhaniya jeera powder: 1 tablsp                          jeera: 1 tsp
curd: 1/4 cup
salt                                                                       saunf: 1/2 tsp
sugar to taste
bay leaf: 1
cinnamon,cardamom and clove: 2 each        
oil for frying and cooking: 3 tablsp
Garam masala: 1/2 tsp
coriander leaves: 2 to 3 tsps


METHOD:
1.Wash potatoes well and cut into quarters.Don't peel the skin
2.Heat oil in a kadai and fry the potatoes golden brown.Drain off excess oil.Set aside.
3.In the same leftover oil add bay leaf ,cloves,cinnamon and cardamoms.
4. Saute for a minute,add the ginger-green chilli paste.
5. Fry for 1 min,add the peanuts, turmeric powder and dhaniyajeera powder. Add a little more oil.
6. Add curd and continue stirring till the curd is absorbed and the masalas cooked. Add the potatoes.. Stir well
7.Continue stirring on medium heat for 5 to 6 mins.Add salt and sugar. Add 2 cupa water.Cover with a lid and simmer.
8 Meanwhile dry roast the bay leaf,jeera and saunf and dry grind to a powder.
9.After 10 mins,remove the lid and taste for salt.Add the dry powder and garam masala.The gravy should be semi thick and the potatoes well cooked.
Garnish with coriander leaves and serve hot with rotis or rice.


Yummy to eat and stays in fridge for 2 days. Happy cooking and Bon Apetite!!!!!!!!!!