Recipe:
Cuisine: Indian
Category: Main Course
Preparation time: 15 minutes
Cook Time: 40 minutes
Serving Size: 4 persons
Author: Bhumika Joshi
Ingredients:
- 20 baby potatoes (400 grams)
- 1-1/2 cup whisked yogurt
- 5 tbsp oil
- 1 medium onion sliced
- 1 tsp ginger-garlic grated
- 1 Bay leaf
- 2 black cardamom
- 4 Green Cardamom
- 2 cloves
- 1 small Cinnamon stick
- 2 tsp cumin seeds
- 3/4 turmeric powder (divided)
- 1 1/2 kashmiri red chili powder (divided)
- 2 tsp coriander powder
- 1/2 tsp fennel seeds
- 1/4 tsp roasted cumin seeds
- 1/8 tsp asafoetida
- 1/2 kasuri methi
- Salt as per taste
- 1-1/2 cup water (divided)
- 8-10 Cashews
Method:
- Pressure cook baby potatoes till they are parboiled (half boiled).
- Prick them using a a fork.
- Heat 2 tbsp oil in a pan on low flame and
- Add 1/4 tsp turmeric powder and 1/2 tsp kashmiri red chili powder to it.
- Add the potatoes and toss till they turn crisp.(4-5 minutes)
- Now, heat 2 tbsp oil in a wok/kadhai keep the flame medium-low and add 1 bayleaf, 2 black cardmom, 4 green cardmom, 2 cloves, 4 peppercorns, cinnamon, 1/2 tsp fennel seeds and 2 tsp cumin seeds. Saute for a minute.
- Add 1 sliced onion and saute till golden brown.
- Add 1 tsp grated ginger and garlic. Saute till raw smell of ginger and garlic fades.
- Now add the cashews. Add 1/2 tsp turmeric, 1 tsp chili powder, 2 tsp coriander powder, 1/8 tsp asafoetida and 1/4 tsp roasted cumin powder. Mix well.
- Now, add 1-1/2 cup whisked yogurt and stir continuously till mixture boils.
- Stirring continuously is important other wise the yogurt will split.
- Remove the Bay leaf and black cardmom and cinnamon stick. (if using a thick one)
- Put the mixture in a blender and add little water. Blend it to a paste.
- Now, heat 1 tbsp oil in wok/kadhai and add the blended mixture to it.
- Mix well and add 1 cup warm water. (adding warm water does not slow the cooking process).
- Mix well and add the crisp potatoes and mix gently.
- Cover and cook on low flame for 5 minutes.
- Open the lid and add 1 tsp crushed kasuri methi. Garnish with fresh coriander leaves.
- Your punjabi dum aloo is ready to be served with paratha, naan or roti.
If you make this recipe I would love to know your feedback and please do not forget to tag me @bhumikascookbook
Happy Cooking!
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