15 small potatoes, boiled in salted water
1 large onion, finely chopped
3/4 cup thick yoghurt
1 Bay leaf
1 pinch Asafoetida (can be found in specialised smallgoods shops)
1 tsp red chilli powder
1/4 tsp turmeric powder
1 Tbsp ginger garlic paste
1 Tbsp coriander seeds
1/2 tsp cumin seeds
1 pod green cardamom
1 small piece of cinnamon
8-10 cashew nuts
1/2 Tbsp dried fenugreek leaves
1 tsp sugar (optional)
5 Tbsp cooking oil
2 Tbsp coriander leaves, chopped
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 pan 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 and sauté for a minute.
Beat curd and slowly add it in pan. 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, dried fenugreek, 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.
Photo Credits: Sanjeeta KK