Dum aaloo 2,baked version

Ingredients:
Baby potatoes-20
Tomato puree-1/2 cup
Cardamom powder-a pinch
Cinnamon powder-a pinch
Onions-2.chopped finely
Garam masala powder-1/2 tsp
Sugar-1/4 tsp
Fresh cream-1/2 cup
Cashewnuts-10-12,broken into bits
Ghee-2 tbsp approx
Olive oil-2tsp
Salt- to taste
Coriander leaves-2 tbsp,chopped

Ingredients to be ground to a paste:
Onions-2
Garlic cloves-3-4
Ginger-1/2 ” piece
Coriander powder-1 tbsp
Roasted cumin powder-1tsp
Peppercorns-6-7
Turmeric powder-1/4 tsp

Method:

1. Wash the potatoes well,peel the skin and prick it with fork and keep it in water until you peel all the potatoes.
2. Take a broad vessel,fill it with water,take a boil adding salt and parboil the potatoes for 6-7 minutes.
3. Drain it well and wipe it with a clean towel.
4. Preheat the oven at 180 d C,take a baking tray and line an aluminium foil,drizzle olive oil and arrange potatoes.
5. Bake it for 10-15 minutes  or until it gets cooked.
6. You may also deep fry the potatoes after the 3rd step.
7. Grind all the ingredients to a fine paste mentioned in the list.
8. Heat ghee in a pan,fry onions until translucent,add the ground paste  and tomato puree and fry until the raw smell disappears.
9. Add in all the remaining powders and saute for a minute.
10. Add water,salt to taste,sugar,baked potatoes and take a boil.
11. Lastly add fresh cream and mix it well.
12. Garnish with coriander leaves.