Punjabi Dum Aloo
Ingredients:
- 1 pound baby potatoes, boiled and peeled
- 2 tablespoons oil or ghee
- 1 teaspoon cumin seeds
- 1 large onion, finely chopped
- 2 tomatoes, pureed
- 1 tablespoon ginger-garlic paste
- 1/2 cup yogurt, whisked
- 1 teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder (for color)
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- Salt to taste
- 1 cup water
- Fresh coriander leaves for garnish
Cooking Steps:
Step 1: Heat oil or ghee in a deep pan or a Dutch oven over medium heat. Add cumin seeds and let them splutter.
Step 2: Add finely chopped onions and sauté until they turn golden brown.
Step 3: Stir in ginger-garlic paste and sauté for a minute until the raw aroma disappears.
Step 4: Add tomato puree and cook until the oil separates from the masala.
Step 5: Lower the heat and add turmeric powder, Kashmiri red chili powder, ground coriander, ground cumin, and garam masala. Mix well to combine.
Step 6: Whisked yogurt goes in next. Stir continuously to avoid curdling.
Step 7: Once the masala is well-cooked, add the boiled and peeled baby potatoes. Coat them evenly with the masala.
Step 8: Pour in water and add salt to taste. Mix well, cover the pan, and let it simmer on low heat for 15-20 minutes, allowing the flavors to meld and the potatoes to absorb the spices.
Step 9: Check the consistency of the gravy. Adjust water if needed.
Step 10: Garnish with fresh coriander leaves.
Step 11: Serve the Punjabi Dum Aloo hot with naan, roti, or steamed rice.
Indulge in the authentic taste of Punjabi Dum Aloo, where the tender baby potatoes are infused with a medley of spices, creating a delightful dish that's sure to be a hit at your table.
How to cook Punjabi Dum Aloo:
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