Dum aloo punjabi 🧡

Let's travel to the northern part of Indian cuisine. Today's recipe is none other than the popular Punjabi dish - Dum aloo punjabi (dhaba ishtyle).

I do not have images/videos for each and every step but I do have jotted down the step by step process right here. Do follow this and let me know how it came out.

Here goes the recipe:

* Firstly, pressure cook baby potatoes with required amount of water for 1 to 2 whistles.

* Depressurize naturally and let the potatoes to cool down. Once they're cool, peel off the skin.

* Prick all over the potatoes well with fork. Ah, handle with care! DO NOT break them.

* In a wok/kadai, heat oil, immediately add in turmeric powder, chilli powder and the boiled and pricked potatoes. Sauté till they become golden brown. Keep them aside.

* To the same oil (left on the kadai), add spices like cinnamon, cardamom and cloves. Sauté till they turn fragrant. Now, add thinly sliced onions and sauté till they turn translucent.

* Add ginger garlic paste and cook until the raw smell vanishes away. Now, add in finely chopped tomatoes and cook them until they're soft and mushy.

* Add a handful of cashew nuts and sauté well. Turn off the flame now and once it cools down, grind it into a very fine paste without adding water.

* In the same kadai, heat up oil, splutter cumin seeds and once they splutter, add the prepared masala paste and cook it well until the raw smell goes away.

* Add in turmeric powder, chilli powder, coriander powder, cumin powder and salt to taste.

* Continue to fry them until the oil separates from the mixture.

* Turn down the flame to low and add curd to it. Give it a really good mix. Add water to adjust consistency.

* Boil it for 2 to 5 minutes and now, add the fried potatoes and mix them well with the gravy.

*Cover lid and cook for 15 minutes and stir occasionally if you need to. This will help the potatoes absorb the flavours in the gravy.

* Garnish with freshly chopped coriander leaves and kasuri methi. Enjoy it hot with jeera rice like I did (above on the post) or with roti or naan of your preference.