Dum Aloo Amritsari is a dish I learnt from one of my neighbours in
during my two years stay there. A lovely dish, sits pretty on the table as a
side dish either with pulao or any Indian bread. Superb in taste and color this
dish is essentially Punjabi with a thick gravy of tomatoes and needless to say is
slightly on the oily side. So don’t count your calories in this carb platter,
there is no harm in indulging in the richness of taste once in a while.
|Dum Aloo Amritsari|
Punjab is a land of foodies especially
Amritsar, a ciy that loves to eat and is webbed
with some great food joints be it street food or restaurants. I tasted this
recipe in a favorite eat-out there but the home made one appealed more to my
taste buds. I found the recipe much similar to our own Bong Aloo Dum recipe
except that it needs more tomatoes, kasuri methi (dried fenugreek leaves) and
ghee. I have prepared this dish with baby potatoes, but you can use medium
sized ones if baby potatoes are unavailable. There is another variation in this
dish where you leave the skin on the potatoes, but I prefer them peeled.
How to make it:
- 750 gms baby potatoes
- 2 large onions chopped
- 1 tsp ginger paste
- 1 tsp garlic paste
- 3 big sized red tomatoes pasted
- 1 tsp cumin seeds/jeera
- A pinch of asafetida/ hing
- 1 tablespoon ghee/clarified butter
- ½ tsp turmeric powder
- 2 tsp Kashmiri red chili powder
- 1 tsp coriander powder
- ½ tsp garam masala powder (optional)
- 1 tablespoon (heaped) of kasuri methi/dried fenugreek leaves
- Some chopped coriander leaves for garnishing
- Salt to taste
- Mustard oil as per requirement
Boil the washed potatoes and peel off the skin. Please take care not to over boil the potatoes. If you are boiling in a 3-litre pressure cooker then cook upto three whistles.
Heat oil in a skillet and fry the potatoes golden brown. Take out and keep aside.
In the same oil splutter cumin seeds and asafetida. Add the chopped onions and fry until brown. Add the ginger, garlic paste and fry. Add the pasted tomatoes and continue stirring till the rawness goes and oil leaves the sides. Add the powder masalas and salt at this point and stir for one minute more.
Now add the fried potatoes, fenugreek leaves crushed with your palms and sauté mixing the masala with the potatoes. Pour half a cup of water and cover on medium flame for two to three minutes. When the gravy thickens, add ghee/clarified butter and mix.
Check the seasoning and serve garnished with chopped coriander leaves.