Being one of the classic Indian dishes, ‘Punjabi Dum Aloo’ won the heart of many. The baby potatos dipped in smooth and creamy gravy attracts everyone towards them to eat.

Ingredients:

Baby Potatoes - 12 to 14
Salt to taste
Water to cook potatoes
Oil - 5 tblspn

For Gravy:

Shahi Jeera - 1 tsp
Bay Leaf - 1
Black Cardamom - 1
Green Cardamom - 2
Cinnamon - 1 small stick
Onion - 1 large pureed
Tomato - 1 large pureed
Ginger Garlic Paste - 1 tsp
Chilli Powder - 2 tsp
Coriander Powder - 1 tsp
Garam Masala Powder - 1 tsp
Fennel Seed Powder -1  tsp
Turmeric Powder - 1/2 tsp
Curd - 2 tsp
Cashewnuts - 15 ground with some water to a fine paste
Water as needed
Salt to taste
Coriander leaves a handful finely chopped

Direction:

1. Take baby potatoes in a pressure cooker. Cover with water, add salt. Cover and pressure cook for 3 whistles. Simmer the pot for 10 mins. Turn off the flame and let the steam go all by itself. Open the cooker and drain the potatoes. Let this cool down, peel them.
2. Heat 5 tsp oil in a pan, add in peeled potatoes and fry till golden. Drain and set aside.
3. In the remaining oil, add more if needed. Add in all whole spices and fry for few sec.
4. Add in onion puree, ginger garlic paste and cook till golden.
5. Add in tomato puree and cook till oil separates.
6. Add in all spice powders and mix well.
7. Add in cashew paste, yogurt and mix well. Pour in water, salt, and fried potatoes. Cover and simmer the pot for 15 to 20 mins till oil separates.

Serve hot !

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