Punjabi Style Dum Aloo
Ingredients
15 small Potatoes
1 large Onion, finely chopped
3/4 cup thick Curd (yogurt)
1 Bay Leaf
1 pinch Asafoetida
1 teaspoon Red Chilli Powder
1/4 teaspoon Turmeric Powder
1 tablespoon Ginger Garlic Paste
1 tablespoon Coriander Seeds
1/2 teaspoon Cumin Seeds
1 pod Green Cardamom
1 small piece of Cinnamon
4 Cloves
8-10 Cashew Nuts
1/2 tablespoon Kasuri Methi
(Dried Fenugreek Leaves)
1 teaspoon Sugar (optional)
5 tablespoons Cooking Oil
2 tablespoons Coriander Leaves, chopped
Salt
Method
1. Wash and boil baby potatoes. If using a pressure pan you can cook them 3 whistles and turn the heat off. Let them cook in the steam. If using a dutch pan for boiling it will take somewhere to 20 minutes. Make sure the
potatoes do not break open on over boiling.
2. Peel the potatoes and prick them from all sides using a fork.
3. In a wok add some ghee and shallow fry the potatoes till they acquire a slight golden colour.
4. Set them aside on a plate.
5. In a coffee grinder or dry grinder add cashews, green cardamom, coriander seeds, cumin seeds, cinnamon and cloves, and make a dry mix powder. Set aside.
6. In the same wok add more ghee and a pinch
of asafoetida and bay leaf.
7. Add chopped onions and saute them till they become soft and tender.
8. Add to it ginger garlic paste and saute them till the raw smell of garlic goes away.
9. Add the dry cashew spice mix and saute for a minute.
10. Add whisked yogurt/curd and add little by little so that it doesn’t curdle.
11. Add turmeric powder and red chili powder.
Stir continuously for bout 3-4 minutes of till the oil starts to separate.
12. At this stage add the shallow fried potatoes to the gravy.
13. Add salt, sugar and kasuri methi or dried leaves of fenugreek.
14. Add water and bring it to a boil.
15. When it starts boiling, put the lid on and cook for five seven minutes or till the gravy has reached the perfect consistency. Garnish with Fresh Coriander Leaves
16. Transfer to a serving bowl. Serve hot with Rotis.
Ingredients
15 small Potatoes
1 large Onion, finely chopped
3/4 cup thick Curd (yogurt)
1 Bay Leaf
1 pinch Asafoetida
1 teaspoon Red Chilli Powder
1/4 teaspoon Turmeric Powder
1 tablespoon Ginger Garlic Paste
1 tablespoon Coriander Seeds
1/2 teaspoon Cumin Seeds
1 pod Green Cardamom
1 small piece of Cinnamon
4 Cloves
8-10 Cashew Nuts
1/2 tablespoon Kasuri Methi
(Dried Fenugreek Leaves)
1 teaspoon Sugar (optional)
5 tablespoons Cooking Oil
2 tablespoons Coriander Leaves, chopped
Salt
Method
1. Wash and boil baby potatoes. If using a pressure pan you can cook them 3 whistles and turn the heat off. Let them cook in the steam. If using a dutch pan for boiling it will take somewhere to 20 minutes. Make sure the
potatoes do not break open on over boiling.
2. Peel the potatoes and prick them from all sides using a fork.
3. In a wok add some ghee and shallow fry the potatoes till they acquire a slight golden colour.
4. Set them aside on a plate.
5. In a coffee grinder or dry grinder add cashews, green cardamom, coriander seeds, cumin seeds, cinnamon and cloves, and make a dry mix powder. Set aside.
6. In the same wok add more ghee and a pinch
of asafoetida and bay leaf.
7. Add chopped onions and saute them till they become soft and tender.
8. Add to it ginger garlic paste and saute them till the raw smell of garlic goes away.
9. Add the dry cashew spice mix and saute for a minute.
10. Add whisked yogurt/curd and add little by little so that it doesn’t curdle.
11. Add turmeric powder and red chili powder.
Stir continuously for bout 3-4 minutes of till the oil starts to separate.
12. At this stage add the shallow fried potatoes to the gravy.
13. Add salt, sugar and kasuri methi or dried leaves of fenugreek.
14. Add water and bring it to a boil.
15. When it starts boiling, put the lid on and cook for five seven minutes or till the gravy has reached the perfect consistency. Garnish with Fresh Coriander Leaves
16. Transfer to a serving bowl. Serve hot with Rotis.
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