Dum aloo and methi lachha parantha

1. Take 8 boiled baby potatoes, peal off the skin and poke all over the potatoes .

2. Take kadai add 4 tbsp cooking oil once the oil turns hot, add chilli powder and turmeric powder. immediately, add the boiled potatoes. saute till they turn golden brown then take out potatoes n keep aside

3 gravy recipe: To the same oil, add spices like cinnamon, cloves and cardamom kauri methi, jeera , saunf , red saboot mirch. saute till they turn fragrant.

4.add sliced onions and saute till they turn translucent. Afterthat add ginger-garlic paste and continue to fry. once the raw smell on ginger-garlic disappears, add chopped tomatoes and almonds and saute till soft .

5. Turn off the flame ,once the mixture is cooled, blend to smooth paste without adding water.

6. In a same kadai, add a tsp of oil add prepared masala paste and fry for 5-6 minutes.

7.add spices like chilli powder, turmeric powder, coriander powder, cumin powder and salt to taste. continue to fry till oil separates.

8.turn the flame to low add curd give a good mix. adjust the spices now. add more chilli powder or salt if required. add 1 cup of water or as required to adjust the consistency. give a good stir and boil for 2 minutes on medium flame

9.finally, add fried aloos to the gravy. close the lid and allow aloo to cook on low flame for 20 minutes. keep stirring in between garnish with coriander leaves and malai serve hot