Dum aloo by chef Ranveer Brar

In a bowl, add onion, ginger, green chilli, oil and coriander leaves.Transfer it into a grinder jar and grind it into a smooth paste. Keep it aside for further use.

In a cooker, add ghee, oil once it's hot, add cumin seeds, fennel seeds and let it splutter well. Add prepared paste and saute until the raw smell goes away and the paste thickens slightly.

Add baby potatoes and saute it well. Add Coriander powder, turmeric powder, degi red chilli powder and saute it well. Add a little water and saute until the masala become thick.

Add tomato puree, salt to taste and mix it well on medium flame.

Cover it with a lid and cook until the potatoes are cooked well.

Add coriander leaves and mix it well.