Dum aloo is a popular dish which you will find on the menu cards of many restaurants in india.
It is probably the most celebrated and rich potato dish in the Indian Cuisine with each state having their own recipe. But kASHMIRI DUM ALOO and PUNJABI DUM ALOO rule amongst all recipes
Have blogged earlier about kashmiri dum aloo recipe which you can check here
Difference between KASHMIRI DUM ALOO and PUNJABI DUM ALOO
Both Kashmiri and Punjabi dum aloo use fried, boiled baby potatoes; but the gravies are very different and hence the texture, the colour and the taste.
1. The only fresh vegetable that kashmiri recipe uses is potatoes.Apart from oil and yogurt, all other other ingredients are in dry powder form. This is an extremely spicy dish and it has a very sharp, distinct flavour. This sharpness comes from the use of dry ginger powder which is really pungent. The dish has brownish red colour. Kashmiri red chilli powder lends a beautiful red colour to this yogurt based gravy without adding to the hotness of the taste as these chilies are not hot.
if you want to cook authentic kashmiri dum aloo, kashmiri red chilli powder is a must or your dish might just lack the electrifying colour.
2.As opposed to almost dry Kashmiri dum aloo, Punjabi dum aloo has a semi thick gravy and is not as sharp in flavour. It uses more of fresh ingredients.it uses the classic north Indian onion-tomato gravy.
Todays recipe is more of a restaurant style punjabi dum aloo.
punjabi dum aloo sweetness from onions , tang from tangy tomatoes and curd ,creaminess from cashews and spiciness from indian spices .End result is a royal,shahi ,nutty creamy , delicately spiced & flavored dum aloo.
Ingredients
Baby potatoes - 10-12 pieces
Onion - 1 medium sized (finely chopped)
Tomatoes - 2 medium sized (pureed)
Ginger - 1/2" piece
Garlic - 2-3 big cloves
Fresh green chillies - 1-2 pieces
Yogurt - 2 tbsp
Water - 1.5 cups
Sour cream - 2 tbsp (optional)
Red chilli powder - 1/2 teaspoon or to taste
Coriander powder - 1 tsp
Turmeric powder - 1/4 tsp
Garam masala - 1/2 tsp
fennel powder - 1 tsp
2 tbsp cashews or 10-12 king sized cashews soaked in water for 30 minute
Salt - to taste
Oil - for frying + 2-3 tbsp oil /butter/ghee for making dum aloo
A few chopped coriander leaves for garnish
Method
1 rinse the baby potatoes and boil them for 2 whistles .Make sure that you don't overboil your potatoes or else they might break and loose structure.
2. peel potatoes Deep fry these potatoes till golden brown.Prick them all over with a tooth pick making several holes. Keep aside.
3.grind the onions, ginger ,green chilli, garlic to a smooth paste.also blend the tomatoes to a smooth puree.
4 grind the soaked cashew to a smooth paste.beat the yoghurt to a smooth paste.
5.heat 2 to 3 tbsp oil/ghee.add the bayleaf,black cardamom and cinnamon.saute till the oil becomes fragrant and then add the onion-ginger-garlic paste.on a low flame fry the paste till it becomes golden brown and the oil separates.
6 Next add the tomato puree and stir for 3-4 minutes,now add the turmeric powder, coriander powder, red chili powder, garam masala powder, fennel powder,salt one by one.
stir again and fry till the oil separates for about about 10-12 minutes.
7.Reduce the heat/flame to low and add cashew paste and diluted yogurt. Mix well and fry till the oil separates for about about 10 minutes.
8.Now add 1 cup water and drop in the fried potatoes and give it a gentle stir and cook covered for about 4-5 minutes or till gravy becomes semi dry (see tip 1)
9 garnish with coriander leaves
10 Dum aloo Punjabi tastes best with laccha paratha, but it is also a great combination with poori,naan ,kulcha ,triangle paratha or tandoori roti.
Being a gravy dish, it goes well with rice too
Tip
1.You can adjust the consistency of the gravy as per your choice. Add some more water if you like it thin; cook it uncovered on high heat for a few minutes if you want to reduce the gravy.
No comments:
Post a Comment