The scrumptious Punjabi dum aloo is among the most coveted potato curry recipes of Indian cooking. This curry is really a existence saver when visitors come all of a sudden around lunchtime and also you don’t have eco-friendly vegetables in your own home to create curry, as this curry is simple to create also it requires two primary ingredients, taters and curd that are always obtainable in the majority of the Indian kitchens. Follow this recipe and learn to make tasty truly punjabi style dum aloo with curd based kasuri methi flavored gravy in your own home in only couple of simple steps.
Preparation Time: fifteen minutes
Cooking: 35 minutes
Total Time: 50 minutes
Serves: 3 servings
15 small Taters, steamed in salted water
1 large Onion, finely chopped
3/4 cup thick Curd (yogurt)
1 pinch Asafoetida
1 teaspoon Red Chilli Powder
1/4 teaspoon Turmeric Powder
1 tablespoon Ginger root Garlic clove Paste
1 tablespoon Coriander Seeds
1/2 teaspoon Cumin Seeds
1 pod Eco-friendly Cardamom
1 small bit of Cinnamon
8-10 Cashew Nuts
1/2 tablespoon Kasuri Methi (Dried Fenugreek Leaves)
1 teaspoon Sugar (optional)
5 tablespoons Oil
two tablespoons Coriander Leaves, chopped
Peel steamed taters and prick all of them with a fork.
Heat two tablespoons oil inside a pan. Add steamed taters and shallow fry on them medium flame until they turn light brown. Drain and transfer to some plate.
Grind coriander seeds, cumin seeds, cardamom pod, cinnamon, cloves and cashew nuts right into a dry mix powder. Keep aside until known as to be used.
Heat remaining 3 tablespoons oil within the same kadai over medium flame. Give a pinch of asafoetida, bay leaves and finely chopped onion. Saut until onion turns light brown or approximately. 1-2 minutes. Add ginger root garlic clove paste and saut for thirty seconds.