Banarasi Dum Aloo

A variation of Dum Aloo that I found once again at Edible Garden.  I made a few variations - I did not deep fry the aloo, added some coriander powder ( somehow I cannot think of a recipe without this ingredient) , substituted cashew with almond.  And yet it turned out quite nice.  VK said it was like eating at a restaurant in Delhi.  I don't know if that is a compliment, but it indeed meant it was different!  And guess what - no onions - and yet a nice creamy gravy.

Ingredients:
Baby potatoes - 15 - boil and peel

Green cardamom - 6 nos - powder
Dry Kasuri Methi - 1 tbsp
Cream - 3 tbsp
Salt to taste
Coriander leaves for garnish
Coriander powder - 1/2 tsp
Butter or oil  - 1 tbsp

For the gravy:
Tomatoes - 2 large ( or 3 medium) - quarter
Ginger - 1/2 " - chopped
Garlic - 2-3 pods - chopped
Red chillies - dry - 3-4 nos
Almonds - 7-8 nos
Cumin seeds - 1 tsp
Fennel seeds - 1/2 tsp
Water - 1/2 cup or more

The interesting part is the preparation of the gravy.
Take a vessel. And all the ingredients listed under 'gravy'
Allow to simmer till the tomatoes turn mushy.
Cool
Blend to a smooth paste.

Then take a wok
And the butter or oil
And the powdered cardamaom
Pour in the gravy and allow to simmer for sometime or till oil separates.
Add the coriander powder
Then the boiled potatoes.  Prick them with a fork before you place in the gravy
Simmer a little more
Add the kasuri methi and salt.
And lastly the cream.

Banarasi Dum aloo is now ready for serving.  I made Bajra Puri ( since I had bajra flour that was lying around unused) a recipe I found at Kannada Cuisine.  Tasty but not as light as the regular wheat flour puri.