Easy Aloo Dum

Directions

1. 1
   Boil whole potatoes in salted water until they are easy to peel- they should not be mushy. If you have the larger variety of small potatoes, cut them in half.
2. 2
   While potatoes are boiling, grind together the tomatoes, red chili, ginger and garlic. Set aside.
3. 3
   Prick the peeled and boiled potatoes with a fork and lightly saute them in 1 tbsp canola oil until they have a light golden crust and set aside on a plate.
4. 4
   While the potatoes are frying, make a powder of the cloves, cardamoms, fennel seeds and whisk the powder with the yogurt. Set aside.
5. 5
   In a pan, heat the remaining 1 tbsp canola oil, and add the tomato mixture.
6. 6
   Cook, stirring frequently for 5-7 mins or until the raw smell of tomatoes and garlic is gone.
7. 7
   Add the yogurt mixture slowly to the pan, continue stirring for 1-2 minutes.
8. 8
   Add salt to taste, cumin powder and garam masala. If it looks dry, add about 1/2 cup of water at this point, and allow to cook for 5 minutes on low heat.
9. 9
   Add the potatoes, stir well, cover and simmer for 15 minutes, or until the gravy is moderately chunky.
10. 10
    Garnish with cilantro if you like, and serve!