Wednesday, 20 January 2016

Punjabi Dum Aloo !

Punjabi Dum Aloo is a delicious gravy dish where baby potatoes are deep fried and added to a spicy and tangy Onion tomato based gravy. Cream or cashew paste can be added for making the gravy rich and creamy. There is another Dum aloo recipe from Kashmir where potatoes are cooked in a yogurt based gravy. I will post that recipe sometime later. 

  • 30 Baby Potatoes
  • 2 Onions (ground to paste)
  • 2 Tomatoes (Pureed)
  • 10 Cashewnuts (soaked and ground to paste)
  • 2 - 3 tbs Oil
  • 1/2 tsp Cumin Seeds
  • 1 tbsp Ginger Garlic Paste
  • 1/4 tsp Turmeric Powder
  • 1 tsp Chilli Powder
  • 1 1/2 tsp Coriander Powder
  • 1 tsp Cumin Powder
  • salt as needed
  • 1 tsp Garam Masala
  • 1 tsp Kasuri Methi

  • Pressure cook the baby potatoes for one whistle.
  • Peel them and keep ready.

  •  Soak cashewnuts in warm water fro 15 - 20 minutes and then make a smooth paste.
  • Heat some oil in a fry pan, and roast the potatoes till they are golden brown all around.

  •  Now again heat the remaining oil in a pan, and add cumin seeds and hing.
  • Add the onion paste and saute for 2 minutes. Then add the ginger garlic paste and continue sauteing in medium flame.

  •  Once the onion paste becomes nice and brown, add the tomato puree and cook for 5 - 6 minutes,
  • Then add the spice powders (except garam masala) and give a mix.

  • Allow the gravy to cook for 5 minutes, and then add the cashew paste. Let it cook for another 4 to 5 minutes.

  •  Add water and once the gravy comes to a boil, throw in the fried baby potatoes.
  • Keep the flame in low-med and let the potatoes simmer in the gravy for 7 to 8 minutes.
  • Then add the garam masala and the crushed Kasuri methi, and turn off stove after 2 - 3 minutes.

  • Can use normal potatoes halved or quartered.
  • Generally potatoes are parboiled, and then deep fried in oil before adding to the gravy. Instead I boiled them and then shallow fried in a pan. You can deep fry it if you wish.
  • Serve with Rice or rotis.

With Love,

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