Dum Aloo Punjabi Yummy Recipes Free | How to Make Step by Step Tips

Ingredients:

• 15 small Potatoes, boiled in salted water
• 1 large Onion, finely chopped
• 3/4 cup thick Curd (yogurt)
• 1 Bay Leaf
• 1 pinch Asafoetida
• 1 teaspoon Red Chilli Powder
• 1/4 teaspoon Turmeric Powder
• 1 tablespoon Ginger Garlic Paste
• 1 tablespoon Coriander Seeds
• 1/2 teaspoon Cumin Seeds
• 1 pod Green Cardamom
• 1 small piece of Cinnamon
• 4 Cloves
• 8-10 Cashew Nuts
• 1/2 tablespoon Kasuri Methi (Dried Fenugreek Leaves)
• 1 teaspoon Sugar (optional)
• 5 tablespoons Cooking Oil
• 2 tablespoons Coriander Leaves, chopped Salt 

Method :

• Peel boiled potatoes and prick them with a fork.
• Heat 2 tablespoons oil in a pan. Add boiled potatoes and shallow fry them over medium heat until they turn light brown. Drain and transfer to plate.
• Grind coriander seeds, cumin seeds, cardamom pod, cinnamon, cloves and cashew nuts into a dry mix powder. Keep aside until called for use
• Take remaining 3 tablespoons oil in same kadai and heat it. Add a pinch of asafoetida and sauté for 8-10 seconds. Add bay leaves and finely chopped onion, sauté until onion turns light brown or for approx. 1-2 minutes. Add ginger garlic paste and sauté for 30 seconds.
• Add dry mix powder (prepared in step 3) and sauté for a minute
• Beat curd and slowly add it in kadai. Add turmeric powder and red chilli powder and mix again.
• Stir continuously for 2-3 minutes or until oil starts to separate
• Add shallow fried potatoes, kasuri methi, sugar and salt, cook on low heat for 2 minutes.
• Add 3/4 cup water and bring it to boil
• When it starts to boil, cook covered on low flame until you get the desired consistency of gravy. Turn off the heat and transfer to a serving bowl.
• Garnish punjabi dum aloo with coriander leaves, serve hot.