Kashmiri dum aloo

Ingredients :

•  Baby potatoes - 1/4 k.g. [ deep fry in oil to slight gloden brown ]
• Red tomatoes - 4 to 5 [ grind to a purie ]
• Onion - 2 [ peel and cut in to cubes and grind to a smooth paste ]
• Ginger garlic paste - 1/2 tsp
• Curd - 1/4 cup [ beaten ]
• Fresh cream - 2 tbsp
• Salt - as required ]
• Turmeric powder - 1/2 tsp
• Daneya jeera powder - 1/2 tsp
• Red chilli powder - 2 tsp
• Garam masala powder - 1/2 tsp
•  Oil - enough for frying
• Chopped coriander leaves - little

For seasoning :

• Cumin seeds - 1/2 tsp
• Tej patha - 1 [broken ]
• Shai jeera - 1/4 tsp

Method :

First take one kadai, add seasoning and then add onion paste, mix  well. Then add ginger garlic paste along with tomato purie. Stir well and  then add all dry masalas.  Add 1/2 glass of water. Allow to boil for 5 minutes. Then add beaten  curd. Mix well and add fried  potatoes. If the gravy is  thick  add little more water. Finely add fresh cream and chopped coriander leaves. Serve with puri or roti.