How to make Punjabi Dum Aloo

• Peel the baby potatoes and wash them to clean. prick the peeled potatoes using a fork.
• Heat the ghee or oil in a pan to deep fry the potatoes. When the ghee becomes hot, add the peeled potatoes to it for frying. Fry them over medium heat till the potatoes turn golden brown.
• Take them out of the ghee and transfer to a plate on kitchen tissue paper to absorb excess ghee.

• Put 3 tablespoons of ghee in the pan and heat it on medium heat. When it gets hot, add bay leaf, black cardamom, green cardamom, cinnamon, cloves, black pepper, cumin, chopped onion and mix well. Fry it till the onion turns brown, stir continuously.
• Add grated ginger, crushed garlic and small amounts of water (about 1-2 tablespoons) and mix well. Add turmeric powder, red chilli powder, roasted cumin powder, coriander powder and chopped green chillies and mix well. Increase the heat and add the beaten curd and let it boil while stirring continuously.
• When it boils, add salt and mix well. When the ghee comes out on the surface, it means that the masala has been cooked. Turn off the gas.
• Discard the bay leaf from it. Transfer it to the grinder and grind it to make a smooth puree. Add some water (about 1 cup) and sieve with a sieve the puree. You will get a nice smooth puree from the sieve.
• Boil it again on high heat, stirring occasionally. Add cashew paste to it (if the paste is too thick add some water to the cashew paste, otherwise the lump will form) and mix well.
• Keep boiling on high heat. When the gravy starts boiling add fried baby potatoes and mix well. Reduce heat and cook it on medium heat. Add fenugreek leaves (kasoori methi), sugar and fresh cream and mix well. Cook it for 5 minutes, stirring occasionally.
• Punjabi Dum Aloo is ready. Transfer it to the serving bowl. Serve hot Punjabi Dum Aloo in your lunch or dinner.

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