Maharajah's Choice - Recipe: DUM ALOO - Baby potatoes cooked in a creamy spicy sauce

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	Vegetarian Dishes
		Spicy Eggplants with Coconut
		Cauliflower Curry with Fresh Coriander
		Hot Curried Potatoes
		DUM ALOO - Baby potatoes cooked in a creamy spicy sauce
		DHALL MAKHANI - A rich creamy Dhall from North Western India
		PALAK PANEER - A Mildly spiced combination of Paneer and Spinach
		Healthy and Easy Red Lentil Dhall
		Brown/Green Lentil Curry
		PUNJABI CHOLE - Chickpeas cooked with hot spices, onions and tomatoes
		DHAL TADKA - Lentils cooked with onions, tomatoes, mustard seed and garlic
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DUM ALOO - Baby potatoes cooked in a creamy spicy sauce

Serves

500g Potatoes cubed
1 Large Onion
1 cup Tinned tomatoes - chopped
1 small carton natural yoghurt
½ cup cream
Oil
Salt
Maharajah's Mixed Spices (Turmeric, Cardamom, Chilli, Black Pepper, Cinnamon, cloves)
Coriander leaves for garnish

Peel potatoes and cut into 3cm cubes. Soak in salted water for 2 hours
Dry potatoes well with cloth
Heat oil in Wok and deep fry the potatoes until golden brown. Drain and set aside
Heat Oil or ghee in pan and fry onion with all the mixed spices until golden
Stir in tomatoes, yogurt and season with salt
Add potatoes and hot water to cover
Cook in a moderate oven for 20-30 minutes
Stir through cream prior to serving and garnish with Coriander leaves