Dum is a style of cooking which makes the food delicious and also preserves its nutrients. This cuisine is prepared using baby potatoes and cooked with spices. It is served with rice or parathas . Dum is style of cooking with closed lids where, the vegetables are cooked till the gravy is absorbed by the vegetables. Here too it is cooked with closed lids on low flame till the gravy is absorbed by the potatoes. This cuisine taste delicious and is a must try for potato lovers.
Ingredients:
Baby potatoes -20-24
Oil -to deep fry
Mustard oil -2 tbsps
Cumin seeds -1 tsp
Asafoetida -a pinch
Onions, chopped - 2 large nos.
Ginger-garlic paste - 1 tablespoon
Tomatoes, chopped - 3 large nos.
Red chilli powder - 1/2 tbsp
Cumin powder - 1/2 teaspoon
Coriander powder - 1 tbsp
Turmeric powder - 1/2 tsp
Salt - to taste.
Garam masala powder - 1/2 tsp
Fresh coriander leaves, chopped - 1 tbsp
Ginger, cut into thin strips -1 inch piece.
Oil -to deep fry
Mustard oil -2 tbsps
Cumin seeds -1 tsp
Asafoetida -a pinch
Onions, chopped - 2 large nos.
Ginger-garlic paste - 1 tablespoon
Tomatoes, chopped - 3 large nos.
Red chilli powder - 1/2 tbsp
Cumin powder - 1/2 teaspoon
Coriander powder - 1 tbsp
Turmeric powder - 1/2 tsp
Salt - to taste.
Garam masala powder - 1/2 tsp
Fresh coriander leaves, chopped - 1 tbsp
Ginger, cut into thin strips -1 inch piece.
Methods:
- Peel, wash and prick potatoes all over with the help of a fork.
- Keep in salted water for fifteen minutes.
- Heat sufficient oil in a kadai and deep-fry the potatoes on medium heat till golden brown.
- Drain and place on an absorbent paper and keep aside.
- Heat mustard oil in a pan to smoking point. Cool and heat again.
- Add cumin seeds and asafoetida and cook on medium heat till the cumin seeds change colour.
- Add onion and sauté for three to four minutes or till the onion turns light golden.
- Add ginger-garlic paste and sauté for a minute. Add a little water and stir.
- Add tomatoes and sauté for a minute. Add a little water and cook till tomatoes turn pulpy.
- Add red chilli powder, cumin powder, coriander powder, turmeric powder and a little water and stir.
- Add fried potatoes and stir to mix well and cook for two minutes.
- Add a little water and salt.
- Mix well and simmer for five minutes or till the potatoes absorb the gravy.
- Add garam masala powder and stir.
- Remove from heat and serve hot garnished with coriander leaves and ginger strips.
Preparation Time : 30-40 minutes
Cooking Time : 30 minutes
Serves: 4 persons.
Shelflife: 1 day.
Serving suggestions: Serve hot with Parathas or jeera rice.
Note: For a different and better taste, use mustard oil for this recipe.
Click here to know more about Punjabi Cuisines and Recipes - An Introduction To Punjabi Cuisines and Recipes.
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