Hi Friends.. Happy Friday..!! Hope everyone is doing great..!!!
Today I would like to share with you a quick restaurant style recipe of Dum Aloo which can also be used as basic Punjabi gravy. 🙂
16 to 18 baby potatoes , boiled , peeled and deep-fried
4 cups roughly chopped tomatoes
2 tbsp oil
25 mm (1″) piece cinnamon
salt to taste
1/2 tsp sugar
2 tbsp fresh cream or whole milk
2 tbsp finely chopped coriander
To Be Ground Into A Smooth Onion Paste
2 cups roughly chopped onions
4 green chillies , roughly chopped or based on your spice level
10 garlic cloves
1/4 cup broken cashewnuts (kaju)
2 tsp fennel seeds (saunf)
1/2 tsp turmeric powder
6 whole dry kashmiri red chillies , broken into pieces or based on your spice level
1 tsp cumin seeds
For The Garnish
1 tbsp finely chopped coriander (dhania)
- Combine the tomatoes and 2 cups of water in a kadhai, mix well and cook on a medium flame for 12 to 15 minutes or till they turn soft. Keep aside to cool.
- Blend in a mixer to a smooth purée. Keep aside.
- Heat the oil in a kadhai, add the cloves, cinnamon and cardamom and sauté on a medium flame for a few seconds.
- Add the prepared onion paste and sauté on a medium flame for 1 to 2 minutes.
- Add the prepared tomato purée, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
- Add the salt, sugar and fresh cream (or 2-3 tbsp whole milk) , mix well and cook on a medium flame for another 1 to 2 minutes.
- Add the crushed kasuri methi and cook on a medium flame for 1 more minute.
- Add the fried potatoes and cook on a medium flame for 1 to 2 minutes.
- Garnish with coriander and serve hot with naan or parathas.
Note: While cooking tomatoes, if water is too much, than strain the tomatoes and blend it into smooth paste. Do not throw the water, save it and later add the strain water to gravy.