Punjabi Aloo

Serves: 4 - 5
Potato3 largediced and roasted
Onion2 largechopped
Tomato15 oz can
Green chili2 smallchopped
Garlic2 cloveschopped
Yogurt2 tbspbeaten
Garama masala1/2 tsp
Red chili powder1 tsp
Saltto taste
Sugarto taste
Wateras needed
Roast + Blend
Cashews1/2 cup
Bay leaves2 small
Cloves2 small
Cinnamon1/2 inch
Cardamom2 - 3 black
Cumin1 tsp
Coriander1 tspdry roast    
  1. Roast and blend spices to make masala powder
  2. Fry onion, ginger, garlic and green chilis on high heat with little sugar and salt
  3. Add fresh masala powder, garam  masala, salt, red chili powder, turmeric, and asafoetida 
  4. Add tomatoes, more salt and cook on medium-high until tomatoes break down
  5. Blend to paste with an immersion blender, reduce heat
  6. Add yogurt and water as needed and adjust spices
  7. Cover and cook for 5 - 10 minutes on low heat
  8. Add the roasted potatoes
  9. Garnish with cilantro and cream or butter