Fennel Seeds (Saunf) is a strange ingredient in cooking. Most of us in South India know it is as something to be eaten after a meal. But it does add a definite flavour to dishes if added in small quantities. This Dum Aloo, the main flavourful ingredient is the saunf. Of course, we have a fascination for the small versions of vegetables - baby onions, potatoes, tomatoes, cabbages. Dum Aloo has as many variations as there are cooks. This one tasted great with Tandoori Roti made on Tawa. This is another new cooking trick learnt and it really gives a thrill when we can make Tandoori Roti and Naan without the Tandoor and on the humble Tawa.
Dum Aloo: Add ground paste (Onion+Green Chillies+Red Chillies+Garlic+Fennel Seeds+Jeera+Cashew+turmeric) to hot oil in which cloves and Cinnamon have been added. Then add Tomato Puree and when it comes to boil add the baby potatoes which has been cooked, peeled and deep-fried.