Dum Aloo Amritsari

What We Need:- 

Potatoes (you can take baby potatoes also)
Mustard oil
Cumin seeds- 1tsp
Hing (asafoetida)- a pinch
Onions- 2 (chopped)
Ginger-garlic paste- 1tbsp
Tomatoes- 3 (chopped)
Red chilli powder- 1/2tsp
Kasmiri red chilli powder - 1tsp
Cumin powder- 1tsp
Coriander powder- 1tbsp
Turmeric powder- ½ tsp
Garam masala powder- ½ tsp
Salt- as per taste
Water- 2 cups
Chopped coriander leaves and ginger strips- for garnish

How we make it:-

Boil the potatoes (or baby potatoes with salt). Heat sufficient oil in a kadai and deep-fry the potatoes on medium heat till golden brown. Heat mustard oil in a pan to smoking point. Cool and heat again. Add cumin seeds and asafoetida and cook on medium heat till the cumin seeds change colour. Add onion and sauté for three to four minutes or till the onion turns light golden. 3Add ginger-garlic paste and sauté for a minute. Add a little water and stir. Add tomatoes and sauté for a minute. Add a little water and cook till tomatoes turn pulpy. Add red chilli powder, kasmiri red chilli powder, cumin powder, coriander powder, turmeric powder and a little water and stir. Add fried potatoes and stir to mix well and cook for two minutes. Add a little water and salt. Mix well and simmer for five minutes or till the potatoes absorb the gravy. Add garam masala powder and stir. Remove from heat and serve hot garnished with coriander leaves and ginger strips.