Name: Punjabi Dum Aloo
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: punjabi
Ingredients: 500 g Baby Potatoes (About 20-24 potatoes); 0.5 tsp Salt (For boiling potatoes); 2 cup Sunflower Oil (For deep frying); 3 tbsp Ghee; 12 pcs Cashews (Soaked in hot water for 20 minutes); 1 tsp Cumin Seeds; 1 pcs Bay Leaf; 1 inch Cinnamon Stick; 2 pcs Green Cardamoms; 3 pcs Cloves; 2 pcs Onion (Medium, finely chopped); 2 tbsp Ginger-Garlic Paste; 3 pcs Tomatoes (Medium, pureed); 0.5 tsp Turmeric Powder; 1.5 tsp Kashmiri Red Chili Powder (Adjust to taste); 1.5 tsp Coriander Powder; 0.5 cup Curd (Plain, full-fat, whisked until smooth); 1.5 cup Hot Water; 0.5 tsp Sugar (Optional, to balance flavors); 1 tsp Garam Masala; 1 tbsp Kasuri Methi (Dried fenugreek leaves); 2 tbsp Fresh Cream (Optional, for richness); 3 tbsp Coriander Leaves (Freshly chopped, for garnish)

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