Daasi Dishes: Mughlai Dum Aloo aka Tangy Baby Potatoes

Ingredients
5 baby potatoes
3 onions - finely sliced
3 tablespoons watermelon seeds  (The white colored variety, Available in Indian store as Magaz, Don't blow this ingredient off! It gives the dish rich texture without being fattening)
1 tablespoon poppy seeds (Available in Indian store as Khus Khus)
3 small tomatoes - roughly chopped
1 inch piece of ginger
2-3 cloves of garlic chopped
half teaspoon cumin seeds
One teaspoon red chili powder
half teaspoon garam masala powder
half teaspoon turmeric powder
1 teaspoon salt ( or more or less depending on your taste)
3 tablespoon Olive oil

Recipe

1. Peel and cut potatoes into two equal halves. Deep fry on medium flame till golden brown. Remove from oil and keep aside
2. Fry sliced onions and chopped garlic to golden brown color. Remove from oil and grind onions and garlic to a paste with a little water if required. Keep aside
3. Soak watermelon and poppy seeds together in 3 tablespoons of water for around 15 minutes. Grind to fine paste
4. Boil tomatoes, ginger and half a cup of water in a pan. Cover and cook till water dries up and tomatoes turn soft. Grind to a paste
5. Heat 3 tablespoons of Olive oil, Add cumin seeds. When seeds brown, add red chili powder and turmeric powder
6. Add onion paste and cook for 2 minutes on low flame
7. Add in tomato paste. Cook for 4-5 minutes on low flame till oil separates
8. Add the watermelon and poppy seed paste. Cook 2-3 minutes. Add 1 cup water. Boil. Add salt and garam masala. Mix well. Add the fried potatoes. Simmer on low heat for 5-7 minutes till potatoes are well cooked and have absorbed the masala. 
9. Garnish with chopped cilantro and serve!!