dum aloo

Ingredients:
1/2 kg - small potatoes
1 - medium onion
3 - medium tomatoes
4 - cloves
6 to 8 - pepercorns
1 inch - dalchini (cinnamon)
1 inch - ginger
2 to 3 - garlic
1 tsp - jeera
1 tbsp - oil
100 gm - mawa or khova (cottage cheese)
3 - green chillies (cut finely)
8 to 10 - cashews
10 to 15 - dried grapes
salt to taste


Method:

1. Half-Boil potatoes in a pressure. Peel the covering.
2. Mix mawa, 1 tsp salt, cashews, dried grapes and green chilles.
3. Now make a square window on the middle of the potato with a knife and pull that part out making a hole in the potato.
4. Fill the mawa mixture inside the potato and close it with the same part which was removed initially .
5. Use toothpick to make some holes in the potatoes so that it can absorb the gravy.
6. Grind onion, garlic and ginger and add in the pan.
7. Cook untill there is no smell of onion abt 8-10 min.
8. Then add tomato puree and cook for another 8 mins.
9. Add the remaining mawa mixture that is left after the filling.
10. Add the filled potatoes in the gravy and cook them for 15-20 mins.
11. Now it is ready to relish with rotis and rice.