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DUM ALOO

5 (250gm) small sized potatoes
3 onion sliced finely
3 tbsp magaz (watermelon seeds)
1 tbsp khus khus (poppy seeds)
3 small tomatoes chopped roughly
1 piece ginger chopped
tsp jeera (cumin seeds)
tsp red chilli powder
garam masala
tsp amchoor
1 tsp salt or to taste
3 tbsp oil

1.  Peel and cut potatoes into two equal halves. Deep fry on flame till golden brown. Remove from oil and keep
    aside.

2.  Deep fry sliced onions to a golden brown color. Remove frome oil and grind the fried onions to a paste with a
     little water if required. Keep onion paste aside.

3.  Soak magaz  and khus khus together in 2-3 tbsp water for 15 minutes. Grind to a fine paste.

4.  Boil tomatoes, ginger and cup water together in a pan. Cover and cook till water dries up and the tomatoes
     turn soft. Grind to a paste.

5.  Heat 3 tbsp oil. Add jeera. When it splutters, add red chilli powder.

6.  Add the onion paste. Cook for 2 minutes on low flame.

7.  Add the tomato paste. Cook for 4-5 minutes on low flame till oil separates.

8.  Add magaz paste, salt, garam masala and amchhor. Stir for 2 minutes.

9.  Add 1 cup water. Boil. Add fried potatoes. Simmer on low heat for 5-7 minutes till potatoes are well cooked
     and coated with masala.

10. Serve hot garnished with chopped coriander and magaz.


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