Punjabi Dum Aloo

This could easily be one of the hardest potato recepi i ever cooked with plenty of ingredients,dry roast,grinding & the dum process. I'll never take potato for granted. I was having Punjabi dum aloo when i grabbed some cute baby potatoes recently. Despite of the tedious process, this recepi is worth trying. Absolutely rich and delicious.

I used both cashews and cream in this recepi for the rich and creamy gravy. Do not skip the palm sugar as it enhance the flavour to the tastebud. The freshly ground spices gives the additional flavor to the gravy. If you couldn't find baby potatoes, use regular potatoes cut into halves which works well with the recepi. Serve with rice or chapati this potato recepi are yummylicious 😋

Ingredients

To Dry Roast

1"inch cinnamon stick

1/2 tbsp fennel seeds

1 tsp cumin seeds

3 cloves

1 tbsp coriander seeds

3 green cardamoms

For The Curry

1/2 kg baby potatoes

1 green chilly

5 cloves garlic,chopped

1 large red onion,chopped

1"inch ginger,chopped

1 cup plain yogurt

2 tbsp + 1 tbsp mustard oil,divided

2 tbsp heavy cream

1 tsp palm sugar

1 tbsp kasturi methi,crushed

1 cup of water

1/3 tsp garam masala

1/4 tsp turmeric powder

1 1/4 tsp Kashmiri chilly powder

1 tsp cumin seeds

1/4 tsp hing

1 bay leaf

1/2 tsp black pepper powder

Salt to taste

Methods

Boil water in a pan, add potatoes and cook for 2 minutes. Turn off the heat and cover the pan with lid. Let the potatoes remain in the pot for 15 minutes.

Drain the potatoes and rinse with cold water. Peel off the skin and prick the potatoes all over with a toothpick. Keep aside.

Heat a pan and dry roast all the ingredients listed under "To Dry Roast". Roast the ingredients on low-medium heat for 2-3 minutes. Let the ingredients cool down amd grind into fine powder.

In a pan, heat mustard oil and fry green chilly,garlic and ginger till fragrant. Add the onion and cashews, saute till onions turns soft. Let the ingredients cool down and grind into a fine paste. Keep aside.

In a pan add remaining 4 tbsp mustard oil and fry the boiled potatoes till all sides turns golden. Transfer to a pan and let it cool down. Prick again the potatoes on all sides.

To the same pan, add hing,bay leaf, cumin seeds and 1 teaspoon Kashmiri red chilly powder. Saute for 20-25 seconds.

Add the prepared cashew onion paste and cook for 2-3 minutes.

Add black pepper powder and the ground spice powder. Stir well and cook for a minute.

Remove pan from heat and stir in the yogurt. Stir continiously to mix well.

Place the pan again on medium heat amd cook for 3-4 minutes by stirring continiously.

Add the remaining 1/4 tsp Kashmiri chilly powder and turmeric powder. Cook for another 4-5 minutes.

Add the potatoes and 1 cup of water. Stir and cover with lid tightly and cook in dum method for 5-7 minutes.

Add garam masala,cream and crushed kasthuri methi. Add the remaining 1 cup water and simmer on low heat for 3-4 minutes. Cover with lid and cook for another 4-5 minutes.

Garnish with chopped coriander leaves.