Dum Aloo Punjabi

• Vegetarian

• Produce

  • 1 pinch Asafoetida
  • 1 Bay leaf
  • 1 tsp Chilli, red powder
  • 2 tbsp Coriander, leaves
  • 1 Onion, large
  • 15 Potatoes, small

• Refrigerated

  • 3/4 cup Curd, thick

• Condiments

  • 1 tbsp Ginger-garlic paste

• Baking & Spices

  • 1 small piece Cinnamon
  • 4 Cloves
  • 1 tbsp Coriander seeds
  • 1/2 tbsp Kasuri methi
  • 1 Pod green cardamom
  • 1 Salt
  • 1 tsp Sugar
  • 1/4 tsp Turmeric, powder

• Oils & Vinegars

  • 5 tbsp Cooking oil

• Nuts & Seeds

  • 8 Cashew nuts
  • 1/2 tsp Cumin seeds

Found on foodviva.com

Description

Ingredients

• 15 small Potatoes, boiled in salted water
• 1 large Onion, finely chopped
• 3/4 cup thick Curd (yogurt)
• 1 Bay Leaf
• 1 pinch Asafoetida
• 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
• 1/2 tablespoon Kasuri Methi (Dried Fenugreek Leaves)
• 1 teaspoon Sugar (optional)
• 5 tablespoons Cooking Oil
• 2 tablespoons Coriander Leaves, chopped
• Salt

Directions

• Peel boiled potatoes and prick them with a fork.
• Heat 2 tablespoons oil in a pan. Add boiled potatoes and shallow fry them over medium flame until they turn light brown. Drain and transfer to a plate.
• Grind coriander seeds, cumin seeds, cardamom pod, cinnamon, cloves and cashew nuts into a dry mix powder. Keep aside until called for use.
• Heat remaining 3 tablespoons oil in the same kadai over medium flame. Add a pinch of asafoetida, 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.
• Add dry mix powder (prepared in step 3) and sauté for a minute.
• Beat the curd, slowly add it to kadai and mix well.
• Add turmeric powder and red chilli powder and mix again. Stir continuously until oil starts to separate, for around 2-3 minutes.
• Add shallow fried potatoes, kasuri methi, sugar and salt, cook on low flame for 2 minutes.
• Add 3/4 cup water and bring it to boil over medium flame.
• When it starts to boil, cook covered on low flame until you get the desired consistency of gravy, it will take around 3-4 minutes. Turn off the flame and transfer it to a serving bowl.
• Garnish punjabi dum aloo with coriander leaves and serve hot.