Name: Punjabi Dum Aaloo recipe by Rekha Unni at BetterButter
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Ingredients: 12-14 baby potatoes; 1 cup blanched onions; 1 big tomato chopped and de seeded; 12-14 cashews; 1/4 tsp Turmeric; 1 tsp red chilli powder; 1/2 tsp Punjabi garam masala( Store brought or homemade); 1-2 green chillies slit; 2 tbsp Oil; 1 tbsp ginger garlic paste; 1 bay leaf; 2-3 green cardamom; 3 tbsp Curd; 1/4 tsp kasuri methi; 1/2-3/4 cup water; 1 tbsp cream (optional); 2 tbsp coriander leaves to garnish; Salt to taste; Oil for frying

Ingredients Serving: 4

12-14 baby potatoes
1 cup blanched onions
1 big tomato chopped and de seeded
12-14 cashews
1/4 tsp Turmeric
1 tsp red chilli powder
1/2 tsp Punjabi garam masala( Store brought or homemade)
1-2 green chillies slit
2 tbsp Oil
1 tbsp ginger garlic paste
1 bay leaf
2-3 green cardamom
3 tbsp Curd
1/4 tsp kasuri methi
1/2-3/4 cup water
1 tbsp cream (optional)
2 tbsp coriander leaves to garnish
Salt to taste
Oil for frying

Instructions

Peel skin, lightly poke with fork and Paraboil baby potatoes. Dry it with towel and fry in hot oil for 3-5 minutes. Keep it aside
Soak cashews in warm water for 20 minutes. Discard water
Grind onions, cashews and tomatoes to form smooth paste
Heat oil in a pan, add bay leaf and cardamom. Stir well. Add green chillies, ginger garlic paste and saute until raw aroma goes away
Add ground paste and stir until raw taste goes off and mixture leaves sides
Add in spice powders and salt. Mix well. Add curd and stir well. Curd should not be sour
Add baby potatoes and water. Bring to boil. Lower the heat , cover and cook until potatoes are completely cooked
Add crushed kasuri methi and cream for additional taste. Mix well. Garnish with coriander leaves.Serve hot with roti or naan

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