Punjabi Dum Aloo
10-15 baby potatoes or 2 large potatoes cut into large cubes
1 large onion chopped finely
¾ -1 cup yogurt mixed with ½ cup water
1 tbsp ginger garlic paste
1 bay leaf
1 tsp Kashmiri/red chili pwd
¼ tsp turmeric pwd
1 pinch asfoetida
1 tsp kasuri methi
2-3 tbsp chopped coriander leaves to garnish
5-6 tbsp oil
1 tbsp coriander seeds
½ tsp cumin seeds
1 small pc cinnamon
1 green cardamom
Grind the ‘to grind’ ingredients to fine powder and keep aside.
Boil potatoes and peel. (Or peel potatoes and cook covered in microwave with little water for 8 mins. Drain excess water)
Heat 4 tbsp oil in a pan add the potatoes. Saute on medium flame till brown on all sides. Keep aside.
Add remaining oil to same pan and add onions and bay leaf. Saute till almost brown.
Add asafetida and ginger garlic paste and saute till raw smell goes.
Add powdered mixture and saute for a minute.
Add chili powder and turmeric powder and mix.
Move the pan from the flame and add beaten yogurt and mx well.
Add potatoes , kasuri methi and stir.
Simmer for few minutes till you get desired consistency.
Take off fire and sprinkle coriander leaves.
Serve with chapathis.