Thursday, July 17, 2014

Punjabi Dum Aloo

My first choice for a vegetarian dish is always Dum Aloo. It goes so well with almost everything. But I like it to be paired with "luchi". Nothing can beat the combination. Its easy and takes some minutes to prepare. Also Punjabi Dum Aloo is spicier compared to the Kashmiri version which is more towards a mild fragrant dish.



Dish Reminder:

  • I used Kashmiri red chili powder to get this red color. But I actually used a bit more than required to make it chili since Kashmiri Red Chili powders are comparatively mild. So don't be scared by its red color. If you are not using them then the color might be more on the yellow side but that will not create any problem.





Punjabi Dum Aloo
Serves 3


Ingredients:

  • 7-8 baby potatoes / 2 medium size potatoes
  • 2 tomatoes - paste
  • 1 large onion - paste
  • 4 cloves of garlic - paste
  • 2 inch ginger - paste
  • 10-12 cashew nuts
  • 6-7 almonds
  • 3 cloves
  • 2 green cardamom
  • 1 inch cinnamon stick
  • 2 tbsp - thick curd
  • 1/4 cup - heavy creme
  • 2 small bunches of fresh coriander leaves
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp turmeric powder
  • 4 tsp Kashmiri red chili powder (reduce the amount if you are using just the red chili powder)
  • 2/3 dried red chili
  • 1 tsp fennel seeds
  • salt
  • sugar
  • 4 tbsp oil
Method:
  • Boil the potatoes till they are 80% cooked.
  • Shallow fry them in 2 tbsp oil util the sides become golden. You can also deep fry them. But I usually avoid that.
  • Make a paste of the cashew nuts and almonds with little water.
  • Heat oil in a pan and add the whole garam masala and sauté for jut 2/3 seconds.
  • Add the onion paste and sauté.
  • After a few minutes add the ginger-garlic paste.
  • Sauté until the paste becomes golden brown.
  • Add the tomato puree/paste.
  • Sauté until the raw flavor is gone.
  • Add the turmeric powder and Kashmiri Red Chili powder and salt.
  • Dry roast the cumin seeds, coriander seeds, dried red chili powder and fennel seeds. Grind and make a fine powder.
  • Add the cashew nuts and almonds paste along with the grounded spices.
  • Sauté until the mixture starts to release oil.
  • Now add the creme and if the mixture becomes too dry, a little water.
  • Simmer until bubble starts to appear.
  • Taste and add sugar accordingly. If you want it sweeter add more. I usually end up adding  1 tsp because I like it to be more hot than sweet.
  • Add the potatoes and mix evenly.
  • Add the fresh coriander leaves and mix.
  • Taste and adjust seasoning.
  • Put off the flame and garnish with lime wedges and chopped coriander leaves.
  • Serve hot.

No comments:

Post a Comment