DUM ALOO

INGREDIENTS:
250 gm small potatoes
1 cup curd
2 red chillies (whole)
1 tsp cumin seeds
Salt to taste
2 tsp desiccated coconut
2 tomatoes
2 green chillies
1 piece of ginger
Oil for frying
½ garam masala
METHOD
Dry –roast red chillies, cumin seeds, on a low flame ,on a hot griddle. Add desiccated coconut and mix well. Grind it in a grinder. Boil potatoes till done. Prick and deep- fry potatoes till they are golden. When done, keep aside.
Mix together curd, chopped tomatoes, green chillies, ginger, and ground masala and salt. Blend the mixture in a blender.
In a pan, add 1 tbsp of oil, put all masala intop it. Cook till oil leaves the side of the pan. Add half cup of warm water and fried potatoes. Cook for 4-5 minutes. Sprinkle garam masala and serve hot with missa parantha.