Paratha with Aloo Kasa

Ingredients

• 500 g Potato (Peeled and cut into 1.5-inch cubes)
• 4 tbsp Mustard Oil (For authentic flavor)
• 2 medium Onion (Finely chopped)
• 2 medium Tomato (Pureed)
• 1 tbsp Ginger Garlic Paste
• 1 large Bay Leaf
• 2 whole Dried Red Chilli
• 1 inch Cinnamon Stick
• 2 pods Green Cardamom (Lightly crushed)
• 3 whole Clove
• 0.5 tsp Turmeric Powder
• 1 tsp Kashmiri Red Chilli Powder (For color and mild heat)
• 1 tsp Cumin Powder
• 1 tsp Coriander Powder
• 1 tsp Salt (Or to taste)
• 0.5 tsp Sugar (Helps balance flavors)
• 1 cup Hot Water (Adjust as needed for gravy consistency)
• 0.5 tsp Garam Masala
• 1 tsp Ghee (Optional, for finishing)
• 2 tbsp Coriander Leaves (Chopped, for garnish)

Instructions

1. 1

   Heat mustard oil in a heavy-bottomed pan or kadai over medium-high heat. Once it's slightly smoking, add the potato cubes. Fry for 5-7 minutes, stirring occasionally, until they are light golden brown on all sides. Remove with a slotted spoon and set aside.

2. 2

   In the same oil, reduce the heat to medium-low. Add the bay leaf, dried red chillies, cinnamon stick, crushed green cardamoms, and cloves. Sauté for about 30-40 seconds until the spices become fragrant.

3. 3

   Add the finely chopped onions to the pan. Sauté for 7-8 minutes on medium heat until the onions turn soft and golden brown. Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.

4. 4

   Add the tomato puree to the pan. Now, add all the powdered spices: turmeric, Kashmiri red chilli, cumin, and coriander powder, along with salt and sugar. Mix everything thoroughly.

5. 5

   This is the crucial 'Kasa' step. Cook the masala mixture on low to medium-low heat for 8-10 minutes, stirring frequently. Continue cooking until the masala darkens in color, thickens considerably, and you see oil separating from the sides of the pan.

6. 6

   Add the fried potato cubes back to the pan. Gently mix to coat them completely with the cooked masala. Sauté for another 2 minutes.

7. 7