23/03/2015

Punjabi Dum Aloo

                                         




                                         PUNJABI DUM ALOO

There are many variations of making dum aloo. More popular dum aloo r Kashmiri dum aloo, Bangali dum aloo or Aloor dum and
Punjabi  dum aloo. Region to region its procedures, flavors and taste are different. Today I am sharing Punjabi dum aloo recipe.

The delicious Punjabi dum aloo is one of the most delicious potato curry.
The gravy is made from onion-tomato paste. To make it creamy  gravy , cashew nuts,yogurt are added. Addition of kasoori methi makes it more flavorful.

INGREDIENTS

1/2kg small  or baby potatoes, boiled in salted water
1 large Onion, finely chopped
1tbsp thick Curd (yogurt)
1 Bay Leaf
1 pinch Asafoetida
Oil-1/2cup
Salt to taste
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(sSoak  in water )
1/2 tablespoon Kasuri Methi (Dried Fenugreek Leaves)
Coriander  leaves -1/2cup (chopped )


METHOD


Wash the baby potatoes and wipe them dry.

Boil the potatoes with skin. .then peel the skin off.

Grind the soaked cashew to a smooth paste.

Blend the tomatoes to a smooth puree or you can use store bought tomato  puree.

Roast and grind coriander seeds, cumin seeds, cardamom pod, cinnamon and cloves  into a dry mix powder(dry spice mix powder).Keep aside .

Take a pan,add oil, fry the potatoes till  they are golden brown. Keep aside.

Add a pinch of asafoetida and sauté for 8-10 seconds. Add bay leaves and finely chopped onion, sauté until onion turns light brown or for approx. 1-2 minutes. Add ginger garlic paste and sauté for 30 seconds.


Cook on low flame  till it becomes golden brown and the oil separates.add the tomato puree to the browned paste and stir.

Add salt,the turmeric powder, red chili powder,above mentioned dry spice mix powder,  one by one.stir again and fry till the oil separates.

Now beat the yogurt with cashew paste...add the cashew and yogurt paste.again fry the masala paste till the oil separates.add fried potatoes and kasuri methi..mix and cook for 2 minutes. .

Add 3/4 cup water...bring  it boil...when water will start boiling...cover with lid. ..simmer for some 5 minutes till the gravy thickens.Turn off the gas. .transfer dum aloo  into serving  bowl.

Garnish dum aloo with some chopped coriander leaves

 Serve punjabi dum aloo hot with rotis or steamed basmati rice.

If you like this dish please give your valuable feedbacks.

Happy  Cooking.


                                 






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