Punjabi Dum Aloo (Steam Cooked Baby Potatoes with Indian Spices)

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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!