Whereas punjabi dum aloo is made with mild spices with healthy curd, and have little sweetness in base curry which children enjoy throughout.
INGREDIENTS
2 cups boiled baby potatoes (15-20 baby potatoes)
1 tsp cumin seeds (jeera)
2-3 tej pata (bay leaf)
3-4 cloves (laung)
1/2 tsp cinnamon powder or 1/2 stick cinnamon (dalchini)
1/4 tsp nutmeg (jaiphal)
1/2 tsp turmeric powder (haldi powder)
1 tsp red chili powder
1/2 tsp cumin powder (jeera powder)
1 tsp kasuri meethi
2 tsp coriander powder (dhaniya powder)
1/2 tsp garam masala powder
2 tsp honey or sugar
1 cup or 5-6 medium sliced onions
6-7 garlic pods
1/2 inch chopped ginger
1 1/2 cup well beaten curd
10-12 cashew-nuts
1/2 cup warm milk
1/4 cup fresh cream or malai (I used Amul fresh cream)
salt to taste
METHOD
1. In 1/2 cup warm milk add 10-12 cashews for 10-15 minutes and make fine paste by blending.
2. Add 2-3 tbsp oil in non-stick pan, let it become hot, add boiled potatoes and saute on high flame till brown. Sprinkle some salt and keep aside.
3. In a pan, heat oil, add cumin seeds, tej pata, grated nutmeg, cinnamon and clove.
4. Add onions, saut? till golden brown in color. Add ginger- garlic and saute for another 1-2 minutes.
5. Add all the dry spices mentioned above. Mix well, if required add water to avoid burning of masalas.
6. Increase the flame to high and add well beaten curd. Make sure the curd is well beaten and smooth. Stir it well till one boil. Once it reaches the boiling point, reduce the flame to low and let it cook for 5-10 minutes, stirring in between till it start releasing the oil.
7. Once it start releasing oil, turn off the flame and let it cool down a bit.
8. Remove tej-pata and blend it into fine paste.
9. In blended fine paste add 1/2 cup water, if required more, and stain it to get fine and smooth paste.
10. Cook the puree till one boil and reduce the flame to low, add sugar, kasuri meethi and salt. Mix well.
11. Add sauteed potatoes. Add cream. Turn off the flame and serve hot.
Pictorial:
1. Soak cashews in warm milk and keep aside for 15 minutes. By that time brown the potatoes.
2. Add oil in non-stick pan.
3. Saute on high flame till golden. Sprinkle little salt and keep aside.
4. Transfer soaked cashews in blender jar.
5. Pulse to make fine paste. Keep aside.
6. In pan, heat oil, add tej pata and cloves.
7. Add grated nutmeg.
8. Add cumin seeds.
9. Add slice onions.
10. Let it turn golden in color.
11. Once onion is golden in color, add all the dry spices.
12. Add little water and cook for a minute.
13. Add beaten curd by increasing the flame to high.
14. Once it start boiling, reduce the flame to low and let it cook, till it start releasing the oil.
15. Remove tej pata and blend the onions to fine paste.
16. Adding water stain the paste.
17. Cook the puree on high flame till rolling boil.
18. Reduce the flame, add sugar.
19. Add salt.
20. Add potatoes.
21. Add crushed kasuri meethi, add cream. Turn off the flame and serve hot.
22. Serve hot with tandoori roti.
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