PREP TIME
COOK TIME
TOTAL TIME
INGREDIENTS
- 10-12 baby potatoes
- 1 large onion
- 1 large tomato
- ½ inch ginger/adrak
- 2-3 garlic/lahsun
- 2 tbsp broken cashews or 10-12 king sized cashews soaked in water for 30 minutes
- 1 black cardamom/badi elaichi
- 1 inch cinnamon stick/dal chini
- ½ tsp turmeric powder/haldi
- ½ tsp red chilli powder/lal mirch powder
- 1 tsp coriander powder/dhania powder
- 1 tsp fennel powder/saunf
- ½ tsp garam masala powder
- ½ tbsp lemon juice or 1 tbsp yogurt
- 2.5 to 3 cups water
- 1 or 2 tbsp coriander leaves for garnishing
INSTRUCTIONS
- rinse the baby potatoes and wipe them dry. keep the peel on. halve or quarter them if big in size or keep them whole.
- shallow or deep fry in medium hot oil till they are golden browned and completely cooked.
- grind the soaked cashew to a smooth paste. grind the onions, ginger and garlic to a smooth paste. also blend the tomatoes to a smooth puree.
- heat 2 to 3 tbsp oil. add the black cardamom and cinnamon. fry till the oil becomes fragrant and then add the onion-ginger-garlic paste.
- on a low flame fry the paste till it becomes golden brown and the oil separates. this takes about 9-10 minutes.
- add the tomato puree to the browned paste and stir.
- after 3-4 minutes, add the turmeric powder, coriander powder, red chili powder, garam masala powder, fennel powder one by one.
- stir again and fry till the oil separates. takes about 10-12 minutes.
- now add the cashew paste and yogurt (if you are going to use yogurt, at this stage).
- again fry the masala paste till the oil separates. this takes about 3-5 minutes.
- now add approx 2.5 to 3 cups of water. bring the gravy to a boil.
- add fried potatoes and simmer for some 4-5 minutes till the gravy thickens.
- lastly add lemon juice (if you are going to use this, at this stage). add salt.
- garnish dum aloo with some chopped coriander leaves and serve punjabi dum aloo hot with rotis or steamed basmati rice.
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