You know food is one of the best things in the world. It connects, it rejoices and adds love to life. So today I experimented with my Dum Aaloo recipe yet again. This is more of less the same recipe minus the tomatoes.
Why did I take out the tomatoes – to try! And my husband is Pubjabi so thought to try out the Pubjabi Dum aaloo today.
Fried small potatoes – 4 cups
Chopped onion – 2 large
Black cardamom (badi elaichi) -2
Green cardamom (Choti elaichi) – 4
Cinnamon stick – 1 inch
Javitri – 1 stick ca. 1 inch
Whole black pepper – 4
Cumin seeds (jeera) – 1 tsp
Crushed ginger – 1.5 tbsp
Crushed garlic – 1 tbsp
Oil for frying the potatoes and for cooking
Cashew – 5 tablespoons
Turmeric – 1/2 tsp
Coriander powder – 1 tbsp
Red chili powder – 1/4 tsp
Garam masala – 1/3 tsp
Kasoori methi crushed – 1 tsp
Method: I half boiled the potatoes and pricked them with a fork. Then I deep fried them on medium flame until they had a nice golden brown crust. This step took around 30 min of preparation to end. When done remove the potatoes on a tray.
Now take 4 tbsp of cooking oil in a pan. Add black cardamom, green cardamom, javitri, cinnamon, black pepper and jeera. When the spices are fried, then add the thin long chopped onion. Fry until the onions are dark brown. Add this stage add the ginger and garlic paste. Stir and fry for 30 sec.
Now add the turmeric, coriander, red chili, garam masala and stir for 30 sec. Switch off the flame and let the masala mixture cool.
In the meantime soak the cashew in hot water for 5 min and grind to a fine paste.
When the masala mixture is cool, grind it to a fine paste and sieve through a sieve to remove the threads from cardomom and other whole spices.
Now take the pan again and pour in the sieved masala mixture. Add water and bring to a boil. Then add the potatoes and let it stay for 30 sec. Now add the salt to taste and kassoori methi. Finally add the cashew paste with a bit more water and stir to mix well.
At this stage I lower the burner to the least and cover the pan with a lid. Let this cook at simmering heat for another 5-10 min. Then switch off the flame.
Dum aaloo is ready! We loved it with zeera rice.