Dum Aloo

Ingredients:
Baby Potatoes - 500 gms
Bay Leaf - 1
Cloves/Lavang/Long - 4
Cinnamon/Dalchini - small piece
Green Cardamom - 2 pods
Cumin/Jeera Seeds - 1/2 tsp
Yogurt/Curd - 1 cup
Cilantro/Coriander leaves - 1/2 cup
Turmeric/Haldi - 1/8 tsp
Salt
Oil

Onion - 1 big
Tomatoes - 2 medium
Ginger - 1/2 inch piece
Dry Red Chillies (Byadagi variety) - 6
Fennel Seeds/Saunf - 1 1/2 tbsp
Coriander/Dhania Seeds - 1 tbsp
Poppy Seeds/Khuskhus - 1/2 tbsp

Method:
1. Boil and peel the baby potatoes.  Potatoes must not be too soft.  Prick the peeled potatoes with a fork.
2. Grind roughly diced onions, tomatoes, ginger, red chillies (or chilli powder), fennel seeds, coriander seeds and poppy seeds to a fine paste, using little water.
3. Heat about 1 tbsp oil in a pan/skillet.  Add bay leaf, cinnamon, cardamom, cloves and cumin seeds. When cumin seeds darken, add ground paste and turmeric.  Cook till oil separates, for about 8 - 10 minutes.
4. Add yogurt and stir well.  Add the pricked potatoes, 1/2 cup water and cook it covered for about 10 minutes.  You can use cream/malai or whole milk instead of yogurt as well.

5. Now add salt.  Cover and cook at low flame for 15 - 20 minutes.  Turn off the heat when the gravy thickens.  Garnish with cilantro.
6. Serve hot Dum Alu with roti or paratha.