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Ingredient
Punjabi Dum Aloo
Introduce
Ingredient
as required
Mustard Oil (For Frying the Potatoes)
as required
Roast Lightly and Grind:
5
Cloves
1/2 tsp
Cumin Seeds
1 tbsp
Coriander Seeds
1/2 cup
Yogurt
as required
Roasted and Ground Masala
3 tbsp
Mustard Oil
1 tbsp
Ginger Garlic Paste
1 tsp
Coriander Powder
4 tbsp
Tomato Puree/Paste
3/4 cup
Water
as per taste
Salt
1 tbsp
Kasuri Methi
Cooking instructions
* Step 1
Peel off the skin of the baby potatoes. Wash them nicely. Transfer the potatoes into a microwave safe bowl and microwave for 3 minutes. Pork the potatoes with a fork and set aside. Alternatively, wash and parboil the baby potatoes. Peel it and make perforations with a fork.
* Step 2
Heat mustard oil in a pan. When it turns smoky off the flame and add little salt. Adding salt reduces the spiciness of the oil. Add the potatoes and shallow fry until golden brown in color.
* Step 3
Remove from pan and transfer it on to a kitchen towel to drain away the excess oil. Set it aside.
* Step 4
In a pan add all the ingredients mentioned under “Roast Lightly and Grind “ and dry roast them lightly. Allow it to cool down and grind to a powder and set aside.
* Step 5
In a small bowl, add yogurt, kashmiri red chilli powder and the roasted and ground spice powder. Mix well and set aside.
* Step 6
Heat three tablespoon of mustard oil in a non-stick kadai. Add bay leaves and cumin seeds and allow it to sizzle for few seconds.
* Step 7
Add the chopped onions and half teaspoon of salt. Adding salt will help the onions to fry quickly.
* Step 8
Saute the onions until golden brown.
* Step 9
Add kashmiri red chilli powder and saute for few seconds. Next add ginger garlic paste and saute. Add coriander powder and saute.
* Step 10
Now add the chopped tomatoes, tomato puree/paste and one-fourth cup of water.
* Step 11
Mix well and cover and cook until the tomatoes are soft and oil appears at the surface.
* Step 12
Remove the lid and mash the tomatoes with a potato/vegetable masher and again cover and cook for two minutes or until oil appears at the surface.
* Step 13
Now add the yogurt-spice mixture to the pan and mix well. Cook on low flame until bubbles appear.
* Step 14
Add half cup of water and mix well. Add the fried potatoes.
* Step 15
Add salt to taste and cover and cook on low flame for 12 minutes or until the potatoes are cooked and oil appears at the surface.
* Step 16
Add kasuri methi and mix well. Cook for a minute and off the flame. Keep covered for 8 to 10 minutes.
* Step 17
Delicious Punjabi Dum Aloo is ready. Serve it hot with roti, paratha or steamed rice.
Note: if there is a photo you can click to enlarge it
Tag
baby potatoes
Mustard Oil (For Frying the Potatoes)
Roast Lightly and Grind:
cinnamon stick
Black cardamom
cloves
Dry red chillies
cumin seeds
coriander seeds
yogurt
kashmiri red chilli powder
Roasted and Ground Masala
Mustard oil
small bay leaves
onions, chopped
ginger garlic paste
coriander powder
tomatoes chopped
tomato puree/paste
water
Salt
kasuri methi
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