Tuesday, June 6, 2017

DUM ALOO PUNJABI

DUM ALOO PUNJABI

We loved this curd based curry of baby potatoes with the flavour of kasuri methi (dried fenugreek leaves) made in the Punjabi style.  An important tip though: Make sure you use fresh curds for this dish as sour curds will add a sour taste. For a more healthy version we have boiled the potatoes and shallow fried them. I understand that traditionally the potatoes are used without boiling them and are deep fried.

This recipe has been adapted from Dum Aloo Punjabi in the FoodViva website. I have reduced the spice levels to suit my taste.

 I had made some jeera rice and decided to pair this dish with it. It turned out to be a wonderful combination.  I am sure you will love this dish too.



Ingredients:-
  • Baby Potatoes, 15-18 or about 275 grms
  • Large-sized Onion, finely chopped, 1
  • Fresh Thick Curds, 3/4 cup
  • Bay Leaf, (Tej Patta),1
  • Asafoetida,(Hing) a pinch
  • Red Chilli Powder, 1 tsp
  • Turmeric Powder, (Haldi) 1/4 tsp
  • Ginger Garlic Paste, 2 tsp
  • Coriander Seeds, 1 tbsp
  • Cumin Seeds, 1/2 tsp
  • Green Cardamom, (Elaichi) 1 pod
  • Cinnamon, (Dalchini) a small piece
  • Cloves, (Laung) 2
  • Cashewnuts, 10
  • Kasuri Methi, (Dried Fenugreek Leaves) 1/2 tbsp
  • Sugar, 1 tsp
  • Oil, 4 tbsp 
  • Salt, to taste
  • Coriander Leaves, chopped, 2 tbsp, for garnish

Method:

Wash and pressure cook the baby potatoes in salt water for 1 or 2 whistles
Once the cooker cools, remove the potatoes and allow them to cool
Peel the boiled potatoes and prick them lightly with a fork taking care not to break them 
Heat 2 tbsp of oil in a pan. Add the peeled baby potatoes and shallow fry them over medium flame until they turn golden


Transfer the baby potatoes to a plate and keep aside 
In a small mixer jar, grind together coriander seeds, cumin seeds, cardamom, cinnamon, cloves and cashewnuts into a dry powder. Keep aside
Heat the remaining 2 tbsp of oil in the same kadhai over medium flame 
Add a pinch of asafoetida, bay leaf and finely chopped onion
Saute until the onions for a couple of minutes until they turn slightly golden
Add ginger garlic paste and saute till the raw smell goes
Next, add the ground powder of spices and cashews prepared earlier and saute for 1 minute
Whisk the fresh curds and  add it slowly to the kadhai and mix well
Add turmeric powder, red chilli powder, and mix again
Stir continuously until oil starts to separate
Now, add the shallow fried potatoes, kasuri methi, sugar and salt
Cook on low flame for 2 minutes
Add 3/4 cup of water and bring it to a boil over medium flame
When it starts to boil reduce the flame and cook covered until you get the desired consistency of gravy
Transfer to serving bowl and garnish with finely chopped coriander leaves
Serve hot with jeera rice or with rotis, naan etc