Dum aloo-Punjabi style
Star ingredient:Baby potatoes
20 baby potatoes
1/2 teaspoon garam masala
Salt to taste
Cilantro to garnish
3 large tomatoes blanched and peeled
2 dried red chillies
2 green chillies
2 teaspoons cilantro
1 teaspoon cumin seeds
1 small piece ginger
2 cloves garlic
1/2 inch cinnamon
12-15 cashew nuts
2 table spoons boiled milk
1.Wash and pressure cook the baby potatoes upto 2 whistles.Once pressure is released,peel the potatoes and spread them on a wide plate to dry.Prick the potatoes with a clean fork
2.Heat oil in a pan and fry the potatoes till golden in batches.
3.Grind all the ingredients set wise separately and keep aside.
4.Heat some butter in the same pan and add the ground onion paste.Fry till the raw smell goes off.
5.Add the tomato puree,salt,garam masala and cook in medium till the gravy slightly thickens.
6.Now add the cashew paste and cook for 5 minutes.Gently add the fried potatoes and cook in low flame for 10 minutes till the gravy come together.
7.Garnish with cilantro and serve hot.
1.Make sure to prick the poatoes in several places so as to make them light and that also lets the salt and masala steep inside them
2.Instead of deep frying you can also shallow fry the potatoes.
3.The other very popular version of dum aloo uses yoghurt based gravy,I sahll try out and post it soon.
4.It is best eaten hot as potatoes may loose their crispness and turn soggy as the gravy begins to cool