Punjabi Dum aaloo

I got these mini potatoes from giant supermarket and decided to do dum aaloo. Though my stomach is not a friend of potatoes(I didn’t say my tongue 😜)  my daughter and hubby love these lil fellows. Basically a kashmiri cuisine .There are few versions of this recipe I tried Punjabi version as it is mild. Moreover for kashmiri ver., they use mustard oil, kashmiri chili and no onion/ginger/garlic/tomatoes are used but only curd, herbs, spices. Later need to try that…

Potatoes health benefits:

Good for skin and bone health.(if boiled)

Punjabi Dum Aaloo

Cuisine: Indian (punjabi)

Category: Gravy

Serves: 3

Prep time: 15 mins

Cook time: 30 Mins 

Ingredients to dry roast and grind to paste:

1 large onion chopped

1 large tomato chopped

1 tbsp ginger garlic paste/5 pods of garlic and equal amount ginger pieces

8 cashews

1 tsp cumin seeds

1”cinnamon stick

4 cloves

1 green cardamom/ ½ tsp cardamom powder

Ingredients for gravy:

6 baby potatoes(boiled and peeled)

½ cup fresh thick curd/yogurt

1 tbsp red chili powder(preferably kashmiri red chili powder)

1 tbsp coriander seeds powder

1 tsp garam masala powder

½ tbsp kasuri methi dried

1 tsp saunf/fennel seeds(caraway seeds are used in original recipe)

1 tbsp lemon juice

3 tbsp oil (mustard oil is used in original recipe)

Salt as needed.

To make the gravy:

1.Prick the boiled potatoes and shallow fry them in oil.(if you wish you can deep fry which will be more delicious and original).Keep aside in a tissue paper.

2.In a pan dry roast the ingredients given to dry roast. After adding tomatoes let it cook till soft and mushy. Grind them to a fine paste.

3.Beat curd to make it soft and pour-able.

4.Now let’s cook the gravy by heating 2 tbsp of oil and frying fennel seeds.

5.In goes the ground paste, garam masala,red chili, coriander powder, kasuri methi. Saute till the oil separates.

6.Add curd/yogurt and fried potatoes with a 1 ½ cup of water.Season salt. Let it cook until it turns to a thick gravy. 

Add lemon juice and switch off.Garnish with coriander leaves(optional)

Serve hot with roti/rice/bread. 

Note:

Baby potatoes means really small size. Big potatoes differ on texture and taste in the gravy.

You can even fry the potatoes with the skin.

The gravy gets thicker even after switching of the flame as there is cashews and curd. So switch off when it gets to thicken if not serving immediately.