Kashmiri Dum Aloo

Ingredients:

• Baby potatoes: 6-8 (boiled) 
• Onion: 1
• Tomato: 2 (big)
• Red chilli pwd: to taste
• Ginger Garlic paste : 1 tsp
• Cumin pwd: 1/2 tsp
• Clove pwd (Laung): a pinch
• Cinnamon pwd (Dalchini) : a pinch
• Salt: to taste
• Oil: for frying
• Cream :2-3 tbsp
• Cashew nut paste: 1 tbsp 
• Coriander leaves: a few (chopped)
• Sliced Almonds: a few

Method:

1. Grind onion to form paste.
2. Peel potatoes , prick them with fork and deep fry them till golden brown. Keep them aside.
3. Grind tomatoes to form puree.
4. Heat 1 tbsp oil in pan. Add ginger garlic paste. 
5. After 1-2 mins, add onion and cook till translucent on low flame.
6. Add cashew nut paste. Cook for few minutes.
7. Add tomato puree, salt, red chilli pwd, clove pwd, cinnamon pwd, cumin pwd. Cook till it is done (~ 10 mins).
8. Add potatoes and cook for 5-10 mins on low flame.
9. Garnish with chopped corriander, cream and sliced almonds.
10. Ready to serve with chapati, nan, parantha or rice.