Benarasi Dum Aloo

Ingredients 

• 20-24 baby potatoes (chhote aloo), boiled and peeled
• 1 tablespoon oil + for deep-frying
• 1 teaspoon cumin seeds
• 7-8 green cardamoms
• 1/2 teaspoon fennel seeds
• 1 teaspoon finely chopped ginger 
• 1 tablespoon chopped garlic 
• 1 medium onion, finely chopped
• 5-6 medium tomatoes, finely chopped
• 1 teaspoon red chilli powder
• 1 teaspoon dried fenugreek leaf (kasoori methi) Powder
• 1 teaspoon garam masala powder
• 1 tablespoon honey
• 1 1/2 tablespoons butter
• 2 tablespoons fresh cream + for drizzling
• Ginger strips for garnish

Method

1. Heat oil in a non-stick pan. Add cumin seeds and sauté till the seeds change colour. Add cardamoms, fennel seeds, ginger, garlic, onion, tomatoes and chilli powder and mix well. Add some water, mix and cook till tomatoes turn soft and pulpy.
2. Heat sufficient oil in a kadai. Deep-fry potatoes till slightly browned. Drain on absorbent paper.
3. Add some more water to the tomato mixture and blend till smooth. Strain into another non-stick pan and bring to a boil.
4. Add fried potatoes and mix well. Add dried fenugreek leaves, garam masala powder and honey and mix well.
5. Add butter and cream, mix well and simmer for a minute.
6. Garnish with ginger strips, drizzle some cream on top and serve hot.