Friday, August 15, 2014

Punjabi Dum Aaloo

Baby potatoes 7 Onion (chopped) 1 Garlic (chopped) 3 Cloves Tomato (chopped) 1 Black cardamom 1 Cinnamon 1 Strip Ginger Slice 1 Green chilli 1 Cashew nuts 10 Curd 1/2 Cup Turmeric powder 1/2 Teaspoon Red chilli powder 1/2 Teaspoon Coriander powder 1/4 Teaspoon Garam masala 1/4 Teaspoon Mango powder 1/2 Teaspoon Coriander leaves 3 Sprigs Cooking oil 250 Millilitres Cumin seeds 1/2 Teaspoon

Boil the baby potatoes in a pressure cooker for one whistle, adding some salt and a little oil in the cooker. Peel the boil potatoes and keep them aside. Take oil in a pan and shallow fry the boiled potatoes till their color changes to golden brown and they are completely cooked. Remove them and place them on tissue papers so that all extra oil be absorbed. Keep them aside. Now add chopped onions and garlic to a mixer and add a bit of water and grind it well. Pour the mixture in a bowl and keep it aside. Now, add 3 tsps. of oil in the pan and let it heat on medium flame. When hot, add cumin seeds and let them splutter. Add black cardamom and cinnamon and cook them for about a minute till they impart a wonderful aroma. Now add the onion-garlic paste and fry it well till the paste becomes brown and leaves oil at the sides. This frying is very important as this imparts taste to the vegetable. Now add chopped tomatoes to the pan and mix well. Grate the ginger finely and add it to the pan. Mix well. When the tomato is cooked and becomes very soft, add the dry spices except for salt: red chilli powder, coriander powder and turmeric powder. Mix well and cook for about 30 seconds. Grate the cashew nuts very finely and add them to the pan. Mix and let it cook for a minute. Then add curd and mix well. Let it cook for about 2 minutes till it is cooked and mixed completely. Now add the fried potatoes to the mix and mix everything well. Add some water if the gravy is too thick. Let it cook for about a minute. Bring it to boil if you have added water. Now add finely cut in rounds green chilli to the curry and mix well. Turn off the heat, sprinkle some garam masala and mango powder over the curry, let it sit for about 5 minutes and mix well. Garnish with freshly chopped coriander leaves. Serve hot with roti or rice. It can be used as a side dish with lunch or dinner because it is very light. But we use it as a complete food, and have it with roti and yoghurt raita.

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