Punjabi aloo dum(Restaurant style)

yurekha vinoth | April 09, 2016 | |

Ingredients

Baby potatoes
15 no
Onion
1 big
Thick Curd
¾ cup
Ginger garlic paste
1 Tsp
Turmeric powder
½ Tsp
Kashmiri chilli powder
1 Tsp
Asafoetida
Pinch
Oil
2 Tbsp
Butter
1 Tbsp
Bay leaf
2
Sugar
1 Tsp
Fresh cream(optional)
2 Tsp
Coriander leaves
few
Kasuri methi
1 Tbsp

For Grinding

Coriander seeds
2 Tsp
Jeera/Cumin seeds
½ Tsp
Cardamom
1 pod
Cinnamon stick
Small piece
Cloves
4

Method

1.Wash and boil the potatoes for 15 min by covering the lid. Add little bit of salt.

2.In a bottomed pan heat oil and add boiled potatoes. Roast until it turns golden color. Shift to kitchen towels.

 

3.Grind all the ingredients listed above

4.In the pan pan melt the butter and add bay leaves.

5.Add chopped onions and ginger garlic paste.Saute till raw smell goes off.
 

6.Add chilli powder,grounded masala,turmeric powder,asafoetida,roasted baby potato and salt.Mix well and saute well.
 

7.Add the thick curd and little required water. Add sugar and allow it to cook for 5-8 mins.
 

8.Add crushed kasuri methi. Check for salt.


Switch off the flame and garnish with coriander seeds and few teaspoon of fresh cream.Enjoy with hot paratha or naan. We enjoyed with garlic naan.


Note

1.Make sure curd is not sour.
2.Sugar and cream is optional.

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