Tuesday, July 26, 2011

Punjabi Dum Aaloo

Potatoes one of the most important ingredient in almost every household. One loves it in all forms and in any time of the day. It can be made into delicious appetizer, snack and the same can be used in a sumptuous meal. Today I am posting  Punjabi Dum Aaloo which is made by giving dum to the loved by all vegetable.

4 medium sized Potato (boiled)
3 medium sized Onion (finely chopped)
4 medium sized Tomato (pureed)
2 Green Chillies
1tbsp Ginger Garlic Paste
2tbsp Curd
1tsp Cumin Seeds
2 Whole Cardamom
2 Whole Red Chiilies
1 tbsp Cumin Powder
1tbsp Coriander Powder
1tsp Garam Masala Powder
1tsp Turmeric Powder
Salt to taste
1tbsp Kasturi Methi
Fresh Coriander
2tsp oil
Fresh Cream

  • Peel the potatoes, cut them into big cubes. 
  • Prick them with a fork. Sprinkle some salt over it.  Keep it aside.
  • Heat oil in a kadahi, add in Cumin Seeds + Whole Black Cardamom + Whole Red Chillies.
  • When it stops cluttering add in the finely chopped onions in them.
  • Now add in the green chillies and the ginger garlic paste. 
  • Let this cook for a while on low flame until the onions turn brown in colour.
  • Then add in the Tomato Puree.
  • Add in salt + Turmeric Powder + Cumin Powder + Coriander Powder + Garam Masala Powder.
  • Mix all this well.
  • Let the gravy cook for another 20 minutes or so until it leaves oil.
  • Then add in the kasturi methi and curd in the Gravy.
  • Mix all this well.
  • Close the lid of the kadahi. Let it simmer on low heat.
  • Add in the cubed potatoes, stir it.
  • Top it with cream and fresh coriander leaves.
  • Adjust seasonings.
To give the dum:

  • Use a Double Boiler.
  • Take a large vessel. pour 5 cups of water in it.
  • Now put the aaloo alongwith the gravy in a pan that can come over the vessel.
  • Put the vessel on the flame so that the water starts boiling.
  • Lower the flame. Place the pan in which the aaloo and the Garvy is there in the vessel.
  • Cover the lid. Seal the lid with a wheat flour dough like you putting a tape.
  • Let this cook unless the dough starts cooking.
  • This will take 30 minutes maximum or less.
  • Dum aalo Punjabi is ready.
  • Serve hot with tandoori roti or naan.

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