Dum Aaloo

Dum Aaloo is made in many ways in India using different combinations of spices. Today the recipe I am sharing with my readers is the 'Punjabi' version. Punjab is a state in the northern part of India and is popular for its rich culture and traditions and of course, delicious food. In restaurants, this dish is made richer by frying the potatoes and making the gravy with more oil. In my recipe, I  boiled the potatoes and made the gravy with lesser oil.

So, here goes my ' Dum Aaloo' recipe:

1. Small potatoes: 12-15 ( peeled)

2. Onion: 1 big ( cut into slices)

3. Ginger garlic paste: 1 tbsp

4. Curd/Yoghurt: 1 cup

5. Fresh Cream: 2 tbsp

6. Cashews and Walnuts: in total, about 10, soaked and then ground into a paste

7. Cinnamon: 1 small stick

8. Cloves : 3-4

9. Small cardamom: 2-3

10. Big Cardamom: 1

11. Bay leaves: 2

12. Black peppercorns; 8-10

13. Dry Fenugreek leaves: 1 tbsp

14. Green Chilies : 3, chopped

15. Turmeric Powder: 3/4 tsp

16. Kashmiri Red Chili Powder: 1 tsp

17. Coriander Powder: 2 tsp

18. Cumin Powder: 1 tsp

19. Sugar: 1 tsp

20. Salt: to taste

21. Cumin seeds: 1 tsp

22. Oil: 2 tbsp

23. Water: About 1 Cup

24. Coriander seeds: 2 tbsp ,for garnishing

Here is the method:

1. Start with peeling the potatoes and boiling them. If you want to make the dish richer, fry the peeled potatoes ( instead of boiling them ) till they are fully cooked.

2. Now take a pan. Heat oil and add bay leaves, cloves, cardamom, peppercorns, and cinnamon. Keep the heat low. The spices shouldn't burn.

3. Now add cumin seeds, ginger-garlic paste, onions, and green chilies. In medium heat, fry everything.

4. Now add turmeric, red chili powder, cumin powder, coriander powder, and salt.

5. Now add 2-3 tbsps water, put the lid, reduce the flame and let it fry a little more. 

6. Now, add curd. After adding curd, mix continuously till it comes to a boil. 

7. Now, close the lid and allow the oil to separate.

8. Now, let it cool. After it has cooled down, grind it to a paste. Strain the paste using a sieve and put it back in the pan for further cooking.

9. Now add cashew walnut paste, dry fenugreek leaves, and sugar.

10. Add potatoes and cook for about 5 minutes on medium heat.

11. Garnish with fresh cream and fresh coriander leaves.