Punjabi Dum aloo with fenugreek leaves

Name: Punjabi Dum aloo with fenugreek leaves
Total time: 3000 s
Yield: 5 people
Cuisine: Indian
Ingredients: 6-7 potatoes peeled,pricked and soaked in salt water; As required Oil for cooking and frying; 2 tbsp curd; 7-8 broken cashews; 1/2 cup milk; to taste Salt; 1/2 tsp coriander powder; 1/2 tsp garam masala; 1/2 tsp red chilli powder; 1/2 tsp turmeric powder; 1/2 tsp kitchen king masala; 2 tbsp fenugreek leaves dried; 2 onions chopped; 5-6 tomatoes chopped; 1 tsp ginger garlic paste; 1 tsp onion seeds(kalongi)

Divya Goel @divya_080910

#GA4 #fenugreek #week2
This is a popular North Indian recipe and one that is made very frequently in my house. Dry fenugreek leaves are added to enhance the taste.

Divya Goel @divya_080910

#GA4 #fenugreek #week2
This is a popular North Indian recipe and one that is made very frequently in my house. Dry fenugreek leaves are added to enhance the taste.

Saved

Ingredients

50minutes

5 people

6-7potatoes peeled,pricked and soaked in salt water
As required Oil for cooking and frying
2 tbspcurd
7-8broken cashews
1/2 cupmilk
to tasteSalt
1/2 tspcoriander powder
1/2 tspgaram masala
1/2 tspred chilli powder
1/2 tspturmeric powder
1/2 tspkitchen king masala
2 tbspfenugreek leaves dried
2onions chopped
5-6tomatoes chopped
1 tspginger garlic paste
1 tsponion seeds(kalongi)

Saved

Steps

50minutes

1

Drain potatoes and fry in hot oil.
2

In a kadai, sauté finely chopped onions and ginger garlic paste in oil and then add tomatoes to it.
3

Season it with salt, pepper,turmeric And red chilli powder and Let them cook, till oil separates and then add curd into it. Mix well so that curd does not curdle.
4

Soak cashews in hot milk.
5

Now purée them and add in the kadai. This will thicken the gravy.
6

Cover and Let it cook for sometime.
7

Finally once cooled add fried potatoes to it and give it a mix.
8

Cover and cook for some time and then add coriander powder to it.
9

Finally add dried fenugreek leaves and onion seeds to enhance it's flavours.
10

Serve hot with roti or paranthas.