Punjabi Dum Aloo

                               PUNJABI DUM ALOO

 Punjabi Dum aloo is a north Indian dish. It is made from baby potatoes, tomato, onion gravy and loaded with fresh cream.

Preparation Time: 20 mins

Cooking Time : 15 mins

Total Cook Time : 35 mins

Servings: 4 to 6 

Ingredients:

• Baby Potatoes - 10 to 12
• Onion - 1 (large)
• Tomato - 1 (puree)
• Ginger - 1/2 inch
• Asafoetida - 1 pinch
• Cumin seeds -1/4 tsp
• Cinnamon stick(dalchini) - 1/2 inch
• Cardomom (badi elaichi) - 1
• Cloves (laung) - 2 to 3
• Garlic - 2 to 3 (optional)
• Cashew - 6 to 8 (soaked for 30 mins)
• Bay leaf - 1
• Coriander powder - 1 tsp
• Tumeric powder - 1/4 tsp
• Garam masala - 1/2 tsp
• Red chilli - 1/2 tsp
• Coriander leaves - 2 to 3 tsp 
• Freash Cream - 1 to 2 tsp
• Oil 
• Salt to taste

Method:

• Take the baby potatoes and water in a pressure cooker. Give 1 to 2 whistle on a high flame. After 5 mins open the pressure cooker lid and let them cool once  cool peel the potatoes.
• Heat the oil in a non stick pan.
• Deep fry the potatoes till they turns golden brown.

• Make a fine paste of onion, cashew, ginger and garlic in a mixer grinder.
• Now heat 1 tsp oil in non stick pan add asafoetida, cumin seeds, cardamom stick , cinnamom ,bayleaf, cloves and onion paste. Saute on a medium flame for 1 to 2 minutes till the raw smell goes away.
• Now add tomato puree and all spices coriander powder, tumeric powder, garam masala, red chilli powder and salt. Cook on a medium flame till the paste thikens and stir continuously.

• Add fresh cream mix it well and cook for 2 to 3 mins.
• Add fried potatoes and water cook on a medium flame for 2 to 3 mins with ocassionally stirring.
• Garnish with coriander leaves.
• Serve with naan or paratha.