#recipes
Punjabi Dum aloo!!
Potatoes are a part of cooking in almost every Indian household. They come to ones rescue when nothing much is available as in rainy season. I love them for their versatility. They alone or when combined with many other things can make amazing dishes.
Dum alu is a very famous dish which is cooked in both kashmiri style as well as Punjabi style. I like the Punjabi style more so am sharing the recipe for the same.
I am sharing my step by step recipe.
Step 1
Boil 8-10 baby potoes and peel them. Then with a fork put cuts on them. Usually people fry them right away but I like to marinate them a bit. So marinate these potatoes by sprinkling just 1 tsp oil and rubbing little salt, red chilli powder and dhaniya powder on them. For more spice you can add little pepper too. 15-20 minutes later, fry them on medium flame till a good color comes.
Step 2
Dry roast 1 tbsp sabut dhaniya, 1 tsp sabut zeera and 1 tbsp saunf in a pan and make a coarse powder from this.
Step 3
In a pan or kadai, heat about 1 tbsp oil. When hot add a pinch of hing. Then add 2 sookhi laal mirch and 2 chopped medium onions. Saute the onions till they are little brown. Add 1 tbsp ginger garlic paste and again cook till it's raw smell goes. Now add 2 chopped tomatoes, 1 chopped green chilli and 2 tbsp tomato puree. When all this is sauteing on simmer, add salt to taste, 1 tsp haldi powder and the dry roasted masala we had prepared earlier in step 2 to this. Let all this cook till oil starts separating. Once this mix is ready and little cool, grind it in a grinder to make a gravy kind of paste. You can add little water to do so.
Step 4
In the same pan in which we had made the masala, again add 1 tsp oil and heat it. Add 1 bay leaf, small piece of cinnamon,few cloves and peppercorns to it and saute. Also add 1-2 green elaichi. Once the spices splutter, add the gravy which we have made in step 3. Add the fried potatoes and 1 tbsp curd to it and cook on simmer for just a minute. Now add about 2-3 cups water and 1 tbsp cream if you want the gravy to be more rich. You can use fresh malai too. Cover with a lid and let this cook for 5-10 minutes.
Open the lid and add fresh coriander. This dish goes very well with roti and rice both. You can also add little kitchen king masala if you want and little friend cashews to this dish.