Badami Aloo

1. 1
   prep · ~20 min

   Soak the almonds and boil the potatoes.

   1.Soak the almonds in warm water for 20 minutes, then peel the skins.

   2.Boil the baby potatoes in water until just tender, about 12-15 minutes.

   3.Drain the potatoes, cool slightly, and peel if the skins are thick.

   TIPDo not overboil the potatoes or they may break when simmered in the gravy.
2. 2
   saute · ~13 min

   Cook the onion and tomato base.

   1.Heat the oil in a pan over medium heat.

   2.Add cumin seeds and bay leaf and cook until fragrant, about 30 seconds.

   3.Add onion, ginger, garlic, and green chili, then cook until the onion softens and turns light golden, 5-7 minutes.

   4.Add tomato and cook until soft and pulpy, 4-5 minutes.
3. 3
   mix · ~5 min

   Blend the almond masala.

   Let the cooked onion-tomato mixture cool for a few minutes. Blend it with the soaked almonds and 1/2 cup water into a smooth paste.

   TIPBlend until very smooth so the gravy turns silky and the almonds fully thicken the sauce.
4. 4
   saute · ~5 min

   Cook the gravy with spices.

   1.Return the almond paste to the pan over low to medium heat.

   2.Add turmeric powder, red chili powder, coriander powder, garam masala, and salt.

   3.Cook, stirring often, until the gravy thickens slightly and smells rich, 4-5 minutes.

   TIPKeep the heat moderate and stir often so the nut-based gravy does not stick or catch at the bottom.
5. 5
   simmer · ~10 min

   Simmer the potatoes in the badami gravy.

   1.Add the boiled potatoes and remaining 1 cup water to the pan.

   2.Mix gently so the potatoes are coated well.

   3.Cover and simmer for 8-10 minutes until the gravy is thick and the flavors come together.
6. 6
   garnish

   Finish with cilantro.

7. 7
   serve

   Serve hot with roti, naan, or jeera rice.

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