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:
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. Heat 5 tsp oil in a pan, add in peeled potatoes and fry till golden. Drain and set aside. In the remaining oil, add more if needed. Add in all whole spices and fry for few sec. Add in onion puree, ginger garlic paste and cook till golden. Add in tomato puree and cook till oil separates. Add in all spice powders and mix well. 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 !
Try this yummy, tasty Tawa pulav!!!