Dum aloo is a recipe which is one of the all time favorite when it comes to the Punjabi gravy sabjis. This sabji is made with fried baby potatoes in the tomato cashew and onion gravy.Despite of this being a no onion no garlic recipe, this recipe is still best represents the authentic taste of punjabi dum aloo at home. Try it out today itself.
Ingredients:
Tomato- 3 medium
Baby potatoes- 15-18
saunf- 1 tsp
black peppercorns- 8-10
bay leaf- 1-2
cinnamon sticks- 1
cloves- 3-4
Elaichi/ green cardamom- 2
salt- to taste
cashews soaked in milk- 10-12
desiccated coconut soaked in milk- 2 tbsp
oil- 1 tbsp
red chili powder- 1 tsp
turmeric powder- 1/4 tsp
dhaniya powder- 1 tsp
fresh coriander leaves- 2 tbsp
water- 1/2 cup
sugar- 1/2 tsp
lemon juice- 1/2 tsp
Procedure:
Dry roast the following masala and grind this to a fine powder.
Heat oil in a kadhai.
Add tomato puree to it. Cook the puree till oil separates.
Add the freshly ground masala to it. Add red chili powder, turmeric powder and coriander powder.
Roast the paste til oil oozes out.
Make a paste using soaked cashews and grated coconut( fresh or desiccated) using milk.
Add the cashew paste to tomato paste.Stir continuously.
Bake the baby potatoes at 200 to 220 degree Celsius for about 25-30 minutes.
Add water to the gravy and add the baby potatoes to the gravy.
Add salt, sugar and lemon juice to it. Add coriander to it.
Take it into a serving bowl and then garnish with the cream.
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