Dum aloo (Baby potatoes cooked in gravy)

The easier version is what is followed in many households, but I am sure the traditional way of cooking it must be more tasty. This is one more dish that does not require onions or tomatoes.

You need
Baby potatoes
Cumin seeds - 1 teaspoon
Cinnamon sticks - 1
Bay leaf - 2
Cloves - 4
Turmeric powder - 1/2 teaspoon
Coriander powder - 1 tablespoon
Fennel powder - 1 tablespoon
Chilli powder - 1 teaspoon
Yogurt - 1 cup
Ginger garlic paste - 1 teaspoon 
Salt
Cashew nuts - 5-6 whole
Coriander leaves
Oil

Method

• Make a powder of the cashew nuts and set aside. 
• Mix together coriander powder, fennel powder and chilli powder in some water and set aside.
• Boil the potatoes just until they are cooked, peel the skin, use a fork and make holes on them and set aside. (Make sure you do not over cook the potatoes)
• In a pan add oil and shallow fry the potatoes until golden, remove onto paper towel.
• In the same pan add cumin seeds, cloves, cinnamon, bay leaves and ginger garlic paste.
• Saute for a minute and then add the above coriander and spice mix. Saute until oil leaves the sides of the pan.
• Now add required water and the fried potatoes, salt and cover and cook for about 5 minutes. 
• Add the cashew powder (add little by little to make sure you get the right consistency. You don't have to use up all the powder you made) to thicken the gravy, mix well and keep the flame on low for about 3 minutes and turn off the heat.
• Garnish with coriander leaves and serve warm over roti/rice.