Dum Aloo Recipe

punjabi dum aloo recipe - creamy and delicately spiced & flavored dum aloo.ingredients (measuring cup used, 1 cup = 250 ml):

• 10-12 baby potatoes
• 1 large onion
• 1 large tomato
• ½ inch ginger/adrak
• 2-3 garlic/lahsun
• 2 tbsp broken cashews or 10-12 king sized cashews soaked in water for 30 minutes
• 1 black cardamom/badi elaichi
• 1 inch cinnamon stick/dal chini
• ½ tsp turmeric powder/haldi
• ½ tsp red chilli powder/lal mirch powder
• 1 tsp coriander powder/dhania powder
• 1 tsp fennel powder/saunf
• ½ tsp garam masala powder
• ½ tbsp lemon juice or 1 tbsp yogurt
• 1 to 1.5 cups water
• 1 or 2 tbsp coriander leaves for garnishing

how to make the recipe:

1. rinse the baby potatoes and wipe them dry. keep the peel on. halve or quarter them if big in size or keep them whole.
2. shallow or deep fry in medium hot oil till they are golden browned and completely cooked.
3. grind the soaked cashew to a smooth paste. grind the onions, ginger and garlic to a smooth paste. also blend the tomatoes to a smooth puree.
4. heat 2 to 3 tbsp oil. add the black cardamom and cinnamon. fry till the oil becomes fragrant and then add the onion-ginger-garlic paste.
5. on a low flame fry the paste till it becomes golden brown and the oil separates. this takes about 9-10 minutes.
6. add the tomato puree to the browned paste and stir.
7. after 3-4 minutes, add the turmeric powder, coriander powder, red chili powder, garam masala powder, fennel powder one by one.
8. stir again and fry till the oil separates. takes about 10-12 minutes.
9. now add the cashew paste and yogurt (if you are going to use yogurt, at this stage).
10. again fry the masala paste till the oil separates. this takes about 3-5 minutes.
11. now add approx 1 to 1.5 cups of water. bring the gravy to a boil.
12. add fried potatoes and simmer for some 4-5 minutes till the gravy thickens.
13. lastly add lemon juice (if you are going to use this, at this stage). add salt.
14. garnish dum aloo with some chopped coriander leaves and serve punjabi dum aloo hot with rotis or steamed basmati rice.

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