PUNJABI DUM ALOO

Ingredients

• Baby Potatoes – 12 to 14
• Salt to taste
• Water to cook potatoes
• Oil – 5 tblspn
• Shahi Jeera – 1 tsp
• Bay Leaf – 1
• Black Cardamom – 1
• Green Cardamom – 2
• Cinnamon / Pattai – 1 small stick
• Onion – 1 large pureed
• Tomato – 1 large pureed
• Ginger Garlic Paste – 1 tblspn
• Chilli Powder – 2 tsp
• Coriander Powder / Malli Podi – 1 tblspn
• Garam Masala Powder – 1 tsp
• Fennel Seed Powder / Sombu Podi -1 tsp
• Turmeric Powder / Manjal Podi – ½ tsp
• Curd / Thick Yogurt – 2 tblspn
• Cashewnuts – 15 ground with some water to a fine paste
• Water as needed
• Salt to taste
• Coriander Leaves a handful finely chopped

Instructions

1. Take baby potatoes in a pressure cooker. Cover with water, add salt. Cover and pressure cook for 3 whistle. Simmer the pot for 10 mins. Turn off the flame and let the steam go all by itself. Open the cooker and drain the potatoes. Let this cool down, peel them.
2. Heat 5 tblspn oil in a pan, add in peeled potatoes and fry till golden. Drain and set aside.
3. In the remaining oil, add more if needed. Add in all whole spices and fry for few sec.
4. Add in onion puree, ginger garlic paste and cook till golden.
5. Add in tomato puree and cook till oil separates.
6. Add in all spice powders and mix well.
7. Add in cashew paste, yogurt and mix well. Pour in water, salt, and fried potatoes. Cover and simmer the pot for 15 to 20 mins till oil separates.
8. Add in coriander leaves and serve.