Have you all been wondering where I disappear after every few posts? I keep experiencing something similar to a writer’s block after each post, call it a blogger’s block. Lol. So it takes me some time to get my mind set for the next post. This recipe has been in my drafts for the past one month but only today did the time come to actually post it.
I am a big fan of North Indian food specially the veg. ones. One day I was searching for a veg curry recipe to make for dinner and I found this punjabi Dum Aloo recipe. When I think of punjab, I remember the days we spent there with our relatives. The narrow gallis (streets) in the bazaar all packed with people and vehicles, textile shops with colourful dresses on display, the rickshaws and the frequently passing by vehicles that make announcements on loudspeakers are all unforgettable. It was a totally different experience. After the few times we have been to punjab, I feel very latched onto the place. So when I noticed this recipe was a punjabi one I was instantly all set to try it.
Serves: 4 to 5 persons
- Potato – 450gms
- Onion – 2 nos.
- Tomato – 2 nos.
- Ginger – 1” piece
- Garlic – 2 cloves
- Cashews – 10 nos.
- Oil – 2tbsp
- Cardamom – 2 nos.
- Cinnamon – 1” stick
- Turmeric powder – ½ tsp
- Kashmiri red chili powder – 1 tsp leveled
- Coriander powder – 1 tsp heaped
- Fennel powder – 1 tsp leveled
- Garam Masala powder – ½ tsp
- Salt – to taste
- Yogurt – 2 tbsp
- Fresh coriander leaves – for garnishing
- Oil – for deep frying
- Thoroughly wash and dry the potatoes and cut them into 3cm pcs. (Do not peel). Deep fry them on medium heat till and place on a paper towel to absorb excess oil.
- Grind together the onion, ginger and garlic to a fine paste.
- Blend the tomatoes to a smooth puree.
- Soak the cashews in warm milk for about 15mins and grind into a smooth paste.
- Heat 2 tbsp of oil in a pan and add the cardamom and cinnamon and fry till the oil becomes fragrant. Then add the onion paste and fry till all the moisture dries up and it starts turning golden. Then add the tomato puree and fry till all the water evaporates off.
- Then add the spice powders and salt and fry for a minute. Then add yogurt and cashew nut paste, mix and cook for a minute more. Add 2 cups of water to this and allow to boil.
- Then add the fried potatoes to the gravy and cook till the gravy thickens.
- Garnish with chopped fresh coriander leaves and serve with roti, poori or plain rice.