I have been thinking of making dum aloo for quite a long time. Each time i used to buy baby potatoes specially to make this, but somehow end up in trying different recipes. Last week i bought some potatoes and immediately tried it the next day.
Schezwan Baby Potatoes
Aloo Butter Masala
Dum aloo is made so many ways, this time i made it the punjabi way with onions, tomatoes and stuffs like that. Next time will share the traditional kashmiri dum aloo.
Hope you will give this a try and let me know how it turns out for you..
Preparation Time : 10 mins
Cooking Time : 15 mins + 1 hour
Serves : 4 to 5
Baby Potatoes - 12 to 14
Salt to taste
Water to cook potatoes
Oil - 5 tblspn
Shahi Jeera - 1 tsp
Bay Leaf - 1
Black Cardamom - 1
Green Cardamom - 2
Cinnamon / Pattai - 1 small stick
Onion - 1 large pureed
Tomato - 1 large pureed
Chilli Powder - 2 tsp
Coriander Powder / Malli Podi - 1 tblspn
Fennel Seed Powder / Sombu Podi -1 tsp
Turmeric Powder / Manjal Podi - 1/2 tsp
Cashewnuts - 15 ground with some water to a fine paste
Water as needed
Salt to taste
Coriander Leaves a handful finely chopped
Take baby potatoes in a pressure cooker. Cover with water, add salt. Cover and pressure cook for 3 whistle. Simmer the pot for 10 mins. Turn off the flame and let the steam go all by itself. Open the cooker and drain the potatoes. Let this cool down, peel them.
Heat 5 tblspn oil in a pan, add in peeled potatoes and fry till golden. Drain and set aside.
In the remaining oil, add more if needed. Add in all whole spices and fry for few sec.
Add in onion puree, ginger garlic paste and cook till golden.
Add in tomato puree and cook till oil separates.
Add in all spice powders and mix well.
Add in cashew paste, yogurt and mix well. Pour in water, salt, and fried potatoes. Cover and simmer the pot for 15 to 20 mins till oil separates.
Add in coriander leaves and serve.
HERE IS A QUICK VIDEO:
|Lets start by cooking the potatoes..I used baby potatoes|
|Cover with water|
|add some salt so the salt goes into the potatoes|
|cook them till soft|
|drain them and cool them|
|Heat a good amount of oil in a pan|
|drop potatoes in|
|Keep frying them till it turns golden|
|remove to a plate..You can prick the potatoes with a |
fork if you want
|Take all your ingredients|
|Take onions in a blender|
|Puree them and set aside|
|Now take tomatoes in a blender|
|Puree them as well|
|Now take cashews in a blender, add water and puree them|
|You can soak the cashews in hot water before pureeing|
|Now in the same oil|
|add in whole spices|
|fry them for few secs|
|add in onion puree|
|and ginger garlic paste|
|Cook till the onions turn golden|
|Now add in tomato puree|
|Give a good mix|
|cook till oil separates|
|Now add in fennel seed powder|
|and other spice powders|
|add in cashew puree|
|give a good mix|
|add in well beaten curd|
|cook till the masala is done|
|pour some water|
|add in the fried potatoes|
|give a mix|
|add salt to taste|
|cover and simmer|
|now the oil is floating on top and curry has thickened|
|Add in coriander leaves|