Dum aloo gravy

Dum aloo is made with tiny soft potatoes. It's taste great with poori, roti or rice.  I have tried to make it as a semi gravy.

Ingredients

Baby aloo -  1 kg
Fresh peas a small cup
Tomato -  2
Onion -  2
Green chili - 2
Ginger a small piece
Jeera one tsp
Coriander whole one tsp
Dry red chilli -  2
Garam masala a pinch
Ghee one tsp
Peanut oil a tsp

Method of preparation

* wash and cook baby potatoes for three whistle. Once cooked remove potatoes from cooker peel the skin and cut into halves.  Use a fork to poke the potatoes.

*chop one tomato and one onion into small pieces.

*grind one tomato,  onion, green chili, ginger, red chili to a smooth paste.

In a thick bottom heated  pan pour oil. Add chopped onion and tomato, sauté for 2 minutes,  add tomato and onion paste. Mix well allow the paste to cook in medium flame till oil separates from the pan.  Add turmeric powder and baby potatoes.  Coat aloo with onion gravy. Add fresh shelled peas.  Mix all the ingredients gently.  Reduce flame adjust salt.  Allow the aloo to slowly absorb all the masala. Add a teaspoon of Ghee. After about 10 minutes add a cup of hot water.  Mix the dum aloo gravy and further cook it for about 5 minutes. Add garam masala mix gently now dum aloo will release fresh aroma of garam masala.   Off stove add chopped coriander leaves and  serve hot with freshly made phulka or poori.