Dum Aloo

I was searching for some bengali dishes to post them for RCI-Bengal..Came across this easy yet delicious dish which is a tasty accompaniment to rotis,chapathis and rice..It turned out super delicious and took less time to prepare too.This tastes best when baby potatoes are used.
Since I didnt have them in hand I used the normal ones..

                  

Ingredients

Potatoes - 3 medium sized ones
Onion - 1 small sized finely chopped
Tomato - 2 medium sized finely chopped
Ginger garlic paste - 1 tablespoon
Coriander powder - 1 teaspoon
Cumin powder -1/2 teaspoon
Chilli pwder- 1 teaspoon
Garam masala - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Cardamom powder - 1/2 teaspoon
Yoghurt / curd - 1/2 cup
Cumin seeds -1 teaspoon
Salt to taste
Oil - 4 spoons

Directions

Dice the potatoes..
Heat 2 spoons of oil in a pan and add the potatoes..Fry them for about 5 to 6 minute until the oil coats them evenly and slightly roasts the potatoes..do this in medium heat so that the tomatoes do not get burnt..Keep the potatoes aside..
Now add the remaining oil in a vessel and splutter the cumin seeds..Add the onions and saute till they turn translucent..Add the ginger garlic paste followed by the tomatoes..Cook for a minute.
Add all the dry spice powders and salt and saute for a minute..
Noww add the potatoes and mix well..Add half a cup of water,cover and cook till the potatoes turn soft..Add the yoghurt/curd and simmer for about 5 minutes..Powdered cashews can be added to the gravy to give more richness and flavor to the dish..
Serve hot..

This goes off to RCI-Bengal hosted by Sandeepa..