Wednesday, 4 December 2013

Punjabi Dum Aloo

Punjabi food is one of my favourite, Its hot and so flavourful. This PUNJABI DUM ALOO is one such flavourful dish. This semi - dry curry just packs in all the flavours from the freshly ground spices. Its spicy, little sweet and tangy at the same time. Very easy and quick to make...

Serves 3

You Will Need:

12 Baby Potatoes, Boiled

A Cup of Thick Fresh Yogurt

1 Medium Onion, Finely Chopped

1 Bay Leaf

1/2 tsp of Hing

Tsp of Red Chilli Powder

Tbsp of Ginger Garlic Paste

Tbsp of Coriander Seeds

1/2 tsp of Cumin Powder

1/2 Tsp of Fennel Powder

3 Green Cardamom Pods

5 Cloves

8 Cashew Nuts

1/2 Tbsp of Kasuri Methi, Crushed

Tsp of Sugar

Salt to Taste

5 tbsp Vegetable Oil / Butter

Coriander Leaves to garnish

The Cooking:

Step 1:

Shallow fry the boiled baby potatoes till it turns a light golden brown colour. You can also deep fry if you wish. Remove from the pan and let it sit on a kitchen paper to absorb any excess oil.

Step 2:

In a mixer grinder or with a mortar and pestle, grind the coriander seeds, cumin seeds, fennel seeds, cloves, cashews and cardamom to a fine powder.

Step 3:

Heat oil in a kadai and crackle the bay leaf and hing. Now saute the finely chopped onion till they become translucent. Then add the ginger garlic paste and saute on medium heat for couple of mins.

Step 4:

Now add the ground spice powder and cook for couple of mins. Meanwhile whisk the yogurt and slowly add the yogurt to the gravy on low heat. Add chilli powder. Keep the heat low and cook for 2 - 3 mins stirring continuously till oil starts to separate.

Step 5:

Add the potatoes, kasuri methi, sugar and salt and continue cooking on low heat for few more mins.

Step 6:

Pour in 3/4th cup of water and bring to a gentle boil. Simmer and Cook covered for few mins until you reach the desired consistency. Turn off heat and transfer to a serving bowl immediately.

Garnish with chopped coriander leaves and serve hot with any of your favourite roti or Naan.

IMPORTANT POINTERS: