Dum Aloo (Potatoes made in Punjabi Gravy)
Potatoe is a vegetable generally loved by all and goes with all other vegetables too. If you think of potato as a person you will fall in love immediately seeing its versatility.
Well, leaving the knowledge part this sabzi can be relished with Parathas, roti, rice or even eaten solely. Its so tasty that I generally make excess to eat two three times.
So here comes my take on delicious lip smacking dum aloo.
Ingredients
Whole spices – 2 black cardamom, 2 cinnamon sticks, 1 bay leave, 2-3 dried kashmiri red chilly cumin seeds 1 tsp
Small baby potatoes – 15
Onion grated 3 pieces
Tomatoes grinded 3 pieces
Green chillies slit 3 piece
Curd 1/2 cup
Ginger garlic paste 1 tbsp
Coriander Leaves 1/4 cup
Spices –
Coriander powder 1 tbsp
Red chilly powder 1.5 tbsp
Kashmiri red chilly powder 1 tsp
Turmeric powder 1/2 tsp
Kitchen King masala 1 tbsp
Salt as per taste
Rock salt 1/2 tbsp
Method
1. Boil potatoes in pressure cooker only 90%.
2. Heat a pan put oil. I use mustard oil. It gives a nice aroma and taste to dum aloo. Add whole spices and saute till you can smell the heavenly aroma from it. I don’t add cumin seeds here in dum aloo gravy. Add all spices except kitchen king masala and Kashmiri red chilly powder.
3. Add grated onions ginger garlic paste and saute well. Cook till its browned well. The colour will vary as all spices are added.
4. Add pureed tomatoes and add salt as this point and cover with lid n let it cook till it leaves oil.
Make curd mixture – add kitchen king masala and kashmiri red chilly powder in curd n mix well.
5. In the mean time unpeel your potatoes and pick them using fork so that flavors of gravy are absorbed well. In another pan add 1 tbsp Ghee and put all pricked potatoes and saute well till slightly brown. Add Salt for potatoes part.
6. Once it’s cooked well add curd mixture and keep stirring well so that the curd doesn’t curdle and spoil our gravy.
7. Add coriander leaves and slit green chillies. Add cooked potatoes mix well and let it cook for 10 mins.
8. Add water after 10 mins garam masala powder mix and cover again and cook for 10 more minutes. Mash one of the potatoes to make gravy thicker. Its entirely Optional.
9. Dum aloo is ready.
PHIRSEZAIKA 