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| Punjabi dum aloo |
Ingredients:
3 tbsp oil
10 baby potatoes
2 medium red onion - finely chopped
2 medium tomatoes - finely chopped
1 inch ginger
4 garlic pods
10-12 cashews (soak in water for 30 minutes)
1-1/2 tbsp salt
2 black cardamom
2 green cardamom
1 dry whole red chili
1 inch cinnamon stick
1 tsp turmeric powder
1 tsp red chilli powder
1 tsp coriander powder
1 tsp fennel powder
1/2 tsp garam masala powder
1/2 tsp curry powder
1/2 tbsp honey
½ tbsp lemon juice
2 cups water
1 tbsp coriander leaves for garnishing
Recipe:
1. Rinse the baby potatoes and wipe them dry. Peel them, wash and rinse again, and soak in water (to avoid darkening of potato surface).
2. Grind the soaked cashew to make a smooth paste.
3. Make a paste of ginger and garlic.
4. Heat 2 tbsp oil in a pressure cooker on high heat. When oil is hot add cumin seeds. Once seeds start to sizzle, add chopped onions and ginger-garlic paste. Turn heat to medium and fry onions for about 10 minutes or so until the onions start to caramelize. Now add tomatoes and fry for about 4-5 minutes. Now add turmeric powder, red chili powder, garam masala and curry powder. Fry for about 2-3 minutes (at this point oil starts to separate from curry). Now add cashew paste and about 1/2 cup water. Fry for 2 more minutes and then turn off the heat. Let it cool down a bit and then grind it in a food processor to make a smooth paste (our curry).
5. Heat 1 tbsp oil on a medium heat in the same cooker. Add black & green cardamom, dry whole red chili, and cinnamon. Once oil becomes fragrant with these spices, add the curry paste to it. Fry till the oil separates (takes about 5 minutes).
6. Add fennel powder, salt, approx 1-1/2 cups of water and potatoes to curry. Cook for 2 whistles in the pressure cooker. Now turn off the heat.
7. Let it cool down a bit, open the lid, and mix everything well. If there is excess water, heat again (without lid) to bring curry to desired consistency. Now add honey, mix well again and garnish with chopped coriander.
Serve hot with Indian bread or steamed basmati rice.
Enjoy!
