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Instant Pot Punjabi Kadhi Recipe

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Instant Pot Punjabi Kadhi Recipe is a life saver recipe. It is cooked in 15 minutes and is on the table in less than 1/2 hr. This is an authentic recipe, done fast with no mess. It is best served with hot steaming rice.

Instant Pot Punjabi Kadhi Recipe

Instant Pot Punjabi Kadhi Recipe

Instant Pot Punjabi Kadhi Recipe

Okay people, before somebody starts accusing me with “how can this be authentic Punjabi kadhi, when there is no pakoda(fritter) in it? Let me make my case by saying that I was too lazy to deep fry the pakoda and too excited to get this recipe right in my Insta-Pot, that I “make-do” with deep fried Boondi (deep fried gram flour pearls). The base of this Punjabi Kadhi is authentic, how my mum or mum-in-law would make at home in Northern States of India.


CHECK OUT HERE⇐ for STOVE TOP PUNJABI KADHI RECIPE.

Here are few things to know, before we move on to the recipe.
  • Do not be intimidated by Instant-Pot. Accept it and Embrace it. Instant-Pot is very promising. It takes few initial hit and runs, and after that, you operate it smoothly. I promise.
  • Read the manual carefully for functions. Join some Instant-Pot groups on Facebook to get started since that will be of great help.
  • There is no BABYSITTING on this machine. Cooking is MESS-FREE and MULTI-PURPOSE.
  • Some common words that you will hear are cooking on MANUAL which is actually PRESSURE COOK. SAUTE is another favorite function. Some commonly used functions that I use are- Manual/ Pressure, Saute Mode, Bean Mode, Soup & Stew Mode. CHECK OUT HERE⇐ for detailed INSTANT POT Parts and Operations.
  • It is your BEST FRIEND if you are a busy person. It is very convenient to use on busy days, when you are sick, or when you want to take it easy.
Instant Pot Punjabi Kadhi Recipe

Instant Pot Punjabi Kadhi Recipe

Some other Gas Stove Kadhi Recipes from my blog are – Lehsuni kadhi and methi pyaaz ki kadhi. These recipes can be made in Instant Pot, using the same method as mentioned below.

This is how you make Instant Pot Punjabi Kadhi Recipe, without a mess and in less time.
Instant Pot Punjabi Kadhi Recipe
Print
Instant Pot Punjabi Kadhi Recipe
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

Instant Pot Punjabi Kadhi Recipe is a life saver. It is cooked in 15 minutes and is on the table in less than 1/2 hr. This is an authentic recipe, done fast with no mess. It is best served with hot steaming rice.

Course: Main Course
Cuisine: Indian
Author: simplyvegetarian777
Ingredients
Punjabi Kadhi Ingredients
  • 1/2 cup Besan / Chickpea Flour sieved
  • 2 cups Yogurt sour
  • 1 tbsp Ginger finely chopped
  • 2 Green Chillies slit into 4s
  • 6 cups Water
Oil & Spices
  • 1 tbsp Ghee
  • 1 pinch Hing / Asafetida
  • 1 tsp Jeera / Cumin seeds
  • 1 tsp Methi dana / Fenugreek seeds
  • 2 Lal Mirch Sabut / Red Chillies Whole & Dry
  • 1/2 tbsp Haldi / Turmeric powder
  • 1/2 tsp Lal Mirch powder / Red chili powder
  • To taste Salt
  • 1 tsp Ginger finely chopped
  • 1-2 Green Chillies slit into 4s
Tadka Ingredients
  • 1 tbsp Ghee
  • 1 tsp Cumin seeds
  • 1 small pinch Hing/Asafetida
  • 1 tsp Degi Mirch or Kashmiri Lal Mirch
Instructions
Preparing for Punjabi Kadhi

  1. Take a large mixing bowl and sieve the besan/gram flour in it. Whisk the yogurt and add it slowly to the flour. Keep stirring vigorously with the whisk, to avoid any lump formation. Add 2 cups of water. Mix with Besan and yogurt. Set aside. 

Making Punjabi Kadhi in Instant Pot

  1. Use 6 quart Instant Pot or larger. Do not use the MINI INSTANT POT for making Punjabi Kadhi. 

  2. Place the Instant Pot on an open counter space. Make sure that it is away from the wall and away from any cupboard above it. Place the Inner Stainless Steel Pot inside the Instant Pot Base. Make sure that the lid has its sealing ring placed properly.

  3. Plug in the Instant Pot. Press SAUTE MODE and set it on NORMAL by pressing the saute mode. Now wait till the screen displays HOT.

  4. Add Ghee or cooking oil to the Inner pot and wait for few seconds till ghee heats up. Now add Hing (asafetida), methi dana (fenugreek seeds), cumin seeds and whole dry red chilies to hot ghee. Saute for few seconds till cumin seeds turn slightly golden. Add Ginger and green chili. Give it a good stir.

  5. Now slowly pour the besan mix into the inner pot. Give it a good stir. Add turmeric powder, red chili powder and salt to taste. Give another good stir. Add the remaining 3 cups of water and adjust salt. Stir again. Save 1 cup of water for later.

  6. Now place the lid of the pot and rotate it clock-wise to lock it in place. Press CANCEL to cancel the SAUTE MODE setting.

  7. Set the FLOAT VALVE to VENTING. This will not build the pressure inside the pot and will keep releasing the pressure side by side.

  8. Press SOUP/BROTH Mode and set it on LESS. Make sure that the PRESSURE is also set to LESS. Set the timer for 15 minutes. 

  9. Please take the extra time into account that Instant-pot takes to become hot and kick in actual cooking. It is about 7-8 minutes pre-cooking. You should not use the hot water in this recipe or else besan in the recipe can thicken and become lumpy.

  10. After you hear the beep from the Instant-Pot, wait for few minutes. Now open the lid carefully. 

  11. The kadhi might seem saturated or concentrated. Take a stirring spoon or ladle and give it a good stir. Kadhi is ready. If it is too thick for you, add 1 cup of hot water, as desired and adjust the salt.

  12. If it is too thick for you, add 1-2 cups of hot water, as desired and adjust the salt. Put the instant pot on MORE SOUP MODE and bring it to a boil. 

Making Tadka for Kadhi

  1. Heat Ghee in a small pan. Lower the heat to lower medium and add hing+cumin seeds to the pan. Once the cumin seeds start crackling, lower the heat and add degi mirch or kashmiri mirch. Immediately switch off the heat. Add this tadka to Punjabi Kadhi.

Serving Suggestion

  1. Punjabi Kadhi is best served with Jeera Rice or Plain Basmati Rice. It is often relished with Parantha and naan as well. 

Isn’t that wonderful that you can cook such authentic recipe like PUNJABI KADHI in just 15 minutes? I have started making it more often now, since I do not have to babysit Kadhi anymore and to top that there is no more spilling or mess.

Instant Pot Punjabi Kadhi Recipe

Instant Pot Punjabi Kadhi Recipe

Some ingredients that you can order Online to get started with this recipe are

Can’t make it now? PIN Instant Pot Punjabi Kadhi Recipe for Later!

Instant Pot Punjabi Kadhi Recipe

Instant Pot Punjabi Kadhi Recipe

In my kitchen, you will always EAT HAPPY & STAY HAPPY!

Sonal

Zucchini Kofta Curry

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Zucchini Kofta Curry

Zucchini Kofta Curry

Zucchini Kofta Curry

Zucchini Kofta Curry is the perfect curry to consume all that extra bounty of Zucchini in the season. Zucchini is a summer squash. It belongs to the family of Pumpkin. You will be surprised to know that though Zucchini is treated as a vegetable, it is actually a fruit.

Koftas are deep fried balls, made with vegetables or meat and seasoned with spices. In India, koftas are mostly served in a curry. The kind of curry can vary from creamy rich to spicy and sour.


The most common vegetarian varieties of Koftas are Lauki Kofta Curry and Malai Kofta. You can make koftas with practically any ingredient available.

Zucchini Kofta Curry

Zucchini Kofta Curry

You need 4 things to make a good kofta.  

  1. The vegetable of your choice like lauki/ghiya or zucchini, carrot, potatoes, peas, corn, spinach or a combination of any 2-3 vegetables. Many times dairy products like paneer, khoya (dry milk solid) and cheese is also used.
  2. The Binding agent like Besan/ Chickpea flour, or Maida/Refined flour, or Corn starch / Corn flour etc is used.
  3. The spices like salt, red chili powder, coriander powder, garam masala are used. I tend to use them lightly since the curry also has good amount of spice.
  4. Oil for deep frying. I normally use Mustard oil or Peanut oil for Deep Frying. These 2 oils do not change their properties at high temperatures and are safe to fry.
Zucchini Kofta Curry

Zucchini Kofta Curry

Give me kofta and a khasta parantha or a Tawa Naan and I am in food heaven. I seriously do not need anything after that. Stomach full of good food, happy heart and a long siesta is the goal.

You may pair these koftas with this easy and light yogurt based curry like the recipe given below, or pair them with the Makhani Curry or a typical Punjabi curry .

Whichever kind of curry you pair these koftas with, these will always shine bright and delectable.

This yogurt curry is the simplest curry ever and you may use it to pair with any vegetable or protein.

Sometimes, the best of the food is enjoyed in the simplest flavors. You do not have to make the food with complicated and long recipes to make it palatable and swooning. You need few ingredients, a happy heart and a song in the background. There…you have delicious food ready in no time. Do you agree with me?

Some other curries from the blog to try are – Lauki Kofta Curry ,  Methi Mushroom Curry , Jimikand Curry and many more.

This is how I made Zucchini Kofta Curry.

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Zucchini Kofta Curry
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Zucchini Kofta Curry is a delicious way to eat koftas made with zucchini and dunked in super simple Curry made with yogurt.
Ingredients
Ingredients for Zucchini Koftas
  • Zucchini - 3 small or 2 cups grated
  • Chickpea flour / Besan - ¾ cup
  • Salt - ½ tsp
  • Red chili powder / Lal Mirch- ¼ tsp
  • Turmeric / Haldi - ¼ tsp
  • Coriander powder / Dhaniya powder - ¼ tsp
  • OIl for deep frying, preferably mustard oil or peanut oil*
Ingredients for Curry
  • Onion - 1 small or ½ cup chopped fine
  • Tomato - 1 small, chopped fine
  • Green chili - 1 small
  • Ginger - 1 small piece
  • Garlic - 2 small pods
  • Yogurt - ½ cup, thick and whipped
  • Kasuri Methi - ¼ tsp, optional
  • Coriander / CIlantro leaves - 1 tsp, chopped fine
Oils & Spices
  • Oil - 1 tbsp
  • Cumin seeds / Jeera - ½ tsp
  • Coriander powder / Dhaniya powder - 1 tbsp
  • Turmeric / Haldi- ¼ tsp
  • Red chili powder / Lal mirch - ¼ tsp or to taste
  • Salt - to taste
  • Garam Masala - ¼ tsp
Instructions
Making Zucchini Koftas
  1. Heat the oil in a wok or kadhai for deep frying.
  2. Meanwhile take a bowl. Add grated zucchini, spices and besan / chickpea flour to the bowl. Mix and stir all of it well. It will make a thick batter. Add more besan if the batter is still loose. Sometimes it varies depending upon the water content in zucchini.
  3. When the oil is hot, reduce the heat to medium high. Now spoon in ½ tbsp of batter and release slowly in the hot oil. If you are an expert at using your hands for dropping the koftas, then work accordingly.
  4. Depending upon the size of the wok/lkadhai, you may fry 6-10 koftas at a time. Fry on both the sides till they are golden brown.
  5. Take them out in a plate lined with paper towel.
Making the Curry for Koftas
  1. Take a grinder and add tomato, onion, green chili, ginger and garlic to it. Grind and make a fine paste out of it.
  2. Heat oil in a sauce pan and add cumin seeds.
  3. Once the cumin seeds splutter, add the onion tomato paste to the pan. Add all the other spices as mentioned above. Stir everything well. Lower the heat to medium and let cook till it thickens. Stir in between to avoid burning.
  4. Now whip the yogurt and make it smooth. Add it to the thick onion tomato paste in the sauce pan along with 1&1/2 cups of water. Stir well with a ladle or spoon.
  5. Heat it up and let it simmer for 5 minutes.
  6. The curry is ready.
Putting the Zucchini Kofta Curry together
  1. Take a serving tray. Arrange the koftas. Pour the hot curry on top. Garnish with kasuri methi and coriander/cilantro leaves. Serve it hot.
  2. Remember - Always pour the curry over the koftas, 20-30 minutes before serving. Do not keeo the koftas soaked in curry or it will soak all the curry.
Notes
To have perfect shape of the koftas, you may squeeze the water out of the grated zucchini. In that case, decrease the amount of Besan/Chickpea flour. We need it enough to bind the koftas. Do not discard the water. Add this water to the curry while cooking. The thick yogurt should not separate. If it does separate, do not worry. It will thicken as it cooks. If the curry is too sour for your taste, add little sugar to balance it.
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Isn’t the recipe super easy to execute? Few easily available ingredients and the dish is ready. This is one of the best ways to use the zucchini in Indian cooking. You may make the koftas and serve them as is as snack or appetizer. You may use these koftas in place of meatballs in a sandwich. So many uses of one humble kofta. Now you may call me a Genius ;)..

Zucchini Kofta Curry

Zucchini Kofta Curry

As I always say – Eat Happy! Stay Happy!

Sonal

Dal Paalak Saag / Grams Spinach Mash

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Some recipes are so simple and basic to the roots but still so flavorful. I am a sucker for easy, delicious, nutritious and rustic recipes, like I am a sucker for folk tales, songs and dance forms. The folk form is simple, adaptive and still gorgeous, be it food or art. 

Food is Art !


   

Chana dal is split Bengal gram bean and gives a nice flavor and texture to anything that it is cooked with or by itself. It is a pure vegetarian delight and if I call it a vegetarian’s meat, I am not faking it.

Paalak is Spinach and Saag is the preparation with any kind of greens like mustard leaves, spinach, kale or amaranth or methi leaves. 

The Dal Paalak Saag is one such recipe. Basic. Rustic. Flavorful. Healthy. Delicious.

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Dal Paalak Saag

  • Servings: 8
  • Difficulty: easy
  • Print

 
Kitchen Equipments Required

A sauce pan with lid or pressure cooker, chopping board, knife, a small sauté pan, potato masher.

Ingredients 
Chana dal – 1/2 cup, washed and soaked in water for 20 minutes.

Spinach – 2&1/2 cups. You may use part kale or mustard leaves too.

Tomato – 1/2 cup, finely chopped

Ginger – 1 small piece, chopped fine

Green Chili – 1 small, finely chopped

Oil – 1 tsp

Turmeric – 1/2 tsp

Red chili powder – 1/2 tsp

Cumin powder – 1 tsp

Salt to taste

Water – 3&1/2 – 4 cups

For tempering 

Ghee/Oil – 2 tsp

Asafetida / Hing – a pinch

Cumin seeds – 1 tsp

Dry red chili, whole – 1

Red chili powder – 1/4 to 1/2 tsp

Method   

1. Take the sauce pan and heat 1 tsp oil in it. 

2. Lower the flame and add finely chopped tomatoes, green chili, ginger, turmeric, cumin powder, red chili powder and sauté for 2 minutes. 

3. Drain the chana dal and add to the pan. Sauté again for 2 more minutes. 

4. Now add the chopped spinach or greens of your choice. Stir well and cook for another 2 minutes till the greens are wilted. 

5. Add 3&1/2 cups of water and salt to the pan. Stir. Cover with lid. Cook on lower medium flame for 15-18 minutes. Stir occasionally in between. 

6. Remove the lid. The Dal grain should be fully cooked, not necessarily mushed. Take the potato masher and go through the saag and mash coarsely. The Dal Palak Saag is ready.

Preparing the Tempering

Heat ghee in the sauté pan. Add hing/asafetida and cumin seeds to it. Lower the heat. When the seeds splutter, add whole dry chili and chili powder. Switch off the gas stove. Add the tempering on the top of dal.

Serving Suggestions – It is best served with rotis, paranthas and naans or even Jeera rice.

Make it this weekend and enjoy with family and friends!

Sonal

Pasta Masala (Oil free), when Pasta swears in Indian Tadka!

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This is my 100 foot journey. A little distance covered from India to Italy. We all are people. People of different nations. People of different food habits. People with various spices and blends that make us feel at home. Then there are people like me or like all those who have become – Aliens. Immigrants. Nomads. Left the birth country. Adhered a new nation. Adapted new culture. Trying to keep our culture alive. Raising kids with dual cultures. All in good spirit :).

Taking this to fiesta friday hosted by Angie and co hosted by Hilda of Along the Grapevine! Hope you girls enjoy my bowl of pasta along with Chili Corne and Apple Walnut Cake of your !

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Amit had dinner out with his colleagues and the girls wanted Pasta for dinner. These kids can eat pasta everyday and for every meal. I like pasta too but somehow marinara sauce doesn’t appeal me very much. Spaghetti is a different case! So boiled a batch of pasta. Everybody was having their own way then why not me? I wanted pasta and I wanted curry too.


Does that ever happen with you? Like craving for nachos and want a bite of that Asian noodle too…or….while eating your chili, a sudden craving for Thai curry creeps up? No…I am not talking about pregnancy pangs….normal eating habits……A foodie can relate to that for sure!

So there I was! Made Oil free Curry base for my pasta from Shailja’s recipe. It was finger licking delicious. No oil, bursting with bold Indian spices, added al dente Penne and a soul quenching comforting bowl was in my hands. I ate that whole bowl. I was hungry. Light lunch?

Pasta Masala

  • Servings: 1
  • Difficulty: easy
  • Print

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Kitchen Equipments Required : non stick or hard anodized pan/pot with lid, stirring spoon, chopping board, knife.

Ingredients :

Pasta Penne : 3/4 to 1 cup, boiled

Pasta Broth : 1/2 to 3/4 cup. Save some pasta water while draining the pasta after boiling. You may use plain water or any other stock too.

Onion : 2 tbsp, finely chopped

Tomato : 1 small, finely chopped

Ginger : 1/4 tsp, grated fresh

Garlic : 1 small grated or minced

Green chili : 1, finely chopped. I wanted spicy. You may skip it.

Bell peppers : 2-3 tbsp, chopped in small cubes.

Fresh or dry cilantro to garnish

Coriander powder : 1/2 tsp
Garam masala : 1/4 tsp. adjust to your taste. I wanted good spice ;).
Red chili powder : 1/8 tsp
Turmeric : 1/8 tsp
Salt to taste

Method :

1. Heat 1/4 cup of pasta broth in the non stick or hard anodized pan. Refer to the pics in the pictogram given below.

2. Add chopped onions, minced ginger and garlic and green chili to the hot broth. Sauté on medium low flame till the onions are pinkish red. Add more water while sautéing if required, 1 tbsp at a time. Refer to the pictogram.

3. Now add chopped tomato along with all the spices. Mix well. Add 1-2 tbsp broth more. Mix. Cover with lid and kg cook till tomatoes get all mushed and cooked, for about 5-7 minutes.

4. Add chopped bell peppers and pasta. Toss well. Cover and cook for 2-4 minutes more till pasta absorbs some flavors.

5. Take it out. Garnish with cilantro and eat hot! You will surely make it again and again :).

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Let me know if you try it :).

Sonal

Palak Paneer- Guest post for Eat live and Burp !

by 7 Comments

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Today I present Palak Paneer, a much loved dish in India and abroad. Every time, we have American guests at our home, they have always requested Saag Paneer or Palak Paneer. So this is my ode to Pavithra’s blog as a guest writer :). I was talking to my mum about Palak paneer and she suggested to use some red lentils to stabilize the dish which actually adds body to the dish and also has a major nutrition value. Some people use cornstarch to stabilize the dish..me….not at all..I stay away from the use of corn starch or refined flour :). So you may go ahead use 2tablespoon of corn flour or besan dissolved in 1/4 cup water if you want to. Let’s get started now :).

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Ingredients


2 teaspoons Cooking oil in a non stick or hard anodized pan or 1 tablespoon in a steel pan

1 cup Spinach, roughly chopped

1 medium tomato,chopped

2 tablespoons Red lentils, washed and soaked(optional)

1 teaspoon ginger,freshly grated

2 pods garlic (optional)

1-2 fresh chillies green or red

1 cup/250grams Paneer or Tight pressed Ricotta ,cut in cubes

½ teaspoon Turmeric

2 teaspoons Coriander powder

1/8 teaspoon Red chili powder

1.5 cups water

Salt

Method

  1. Place spinach in a microwave safe bowl along with 3 tablespoons of water and cook for 6-7minutes.

  2. Heat oil in pan. Add ginger garlic and chopped chilies , sauté for few seconds.

  3. Add chopped tomatoes and dry spices. If required, add a tablespoon of water and let cook for a minute on low flame.

  4. Tomatoes will look mushy now. Add soaked lentils and cooked spinach.

  5. Add 3/4 cup water, mix well and cover. Let cook for 15 minutes on low flame till lentils are soft.

  6. Remove pan from the stove and add 3/4 cup water and purée it in blender or with a hand blender.

  7. Transfer the puree back to the pan and add paneer cubes. Cook on slow for 5-7 minutes more.

  8. Palak paneer is ready. Enjoy with rice, Pulav, naan or chapati :).

Linking this post to Veg in my box – Spinach event hosted by Citrus spice UK and Chef Mireille’s east west realm !

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Chickpeas Curry / Chhole Masala

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A Tangy Chickpeas Curry : Lot of Flavors and Textures

Chickpeas curry or Chhole Masala is much adored curry in India and all over the world. Mostly all of the Indian restaurants serve this curry along the side of Rice and Naan Bread. Another great combination is Poori Chhole and Chhole Bhatura. This is a fabulous and all time favorite weekend brunch in many North Indian households.

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I remember standing in long weekend lines to get couple of plates of Chhole bhaturas packed for brunch on Sunday. We didn’t cook for brunch on Sundays..buying from outside was fun ;). Change of taste was the only change else the long queues were killing. My husband would make me stand since the ladies got quicker number….lol…I didn’t like it at all…but how much I miss it now…I will stand in any long queue to get a plate of Chhole bhaturas :).

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We used to buy ready made spice mix from one of the local stores. Coming to USA, it was all left behind. This is my take on the curry..the way I make it :). It is exploding with spice and aroma. Note down the ingredients and method.

Ingredients :

Chickpeas : 4 cups boiled. See below for more details on it.
Tangy Tomato Paste : 1 cup ( it already has oil). Click on the link for tangy tomato curry paste.
Cumin seeds dry roasted and ground : 4 tbsp
Coriander seeds dry roasted and ground : 3 tbsp
Dry mango powder : 1&1/2 tbsp
Dry ginger powder : 1 tsp
Salt : to taste

Tempering :
Oil or ghee : 1 tbsp
Cumin seeds : 1 tsp
Asafetida : a pinch
Red chili powder : 1/2 tsp or to taste

Method :

Soak 2 cups of chickpeas/chhole overnight or for 6-8 hrs. May use canned chickpeas as well. The chickpeas often double in size after soaking overnight. Pressure cook the chickpeas with 7-8 cups of water for 20-25 minutes. Once boiled, and the pressure is released, take a heavy ladle or spoon and mash the chickpeas roughly with the back of the ladle. It will add to the thickness and texture of the curry.

Now make the tangy tomato paste and add to the boiled and slightly mashed chickpeas.

Add all roasted cumin seeds, roasted coriander seeds, dry mango powder, dry ginger powder and salt to the curry. Stir it well while mashing more.

Add 2 cups water if it is too thick. Let it simmer for 20-25 minutes.

Now prepare tempering. Heat ghee or oil. Add asafetida and cumin seeds. When seeds crackle, add red chili powder. Add to the curry on the top.

Serve it with rice, roti, naan or pooris or bhaturas.

Enjoy. I love it on a thick slice of bread even. Yum :).

Dum Aloo / Baked Potatoes in Rich Indian Curry

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Rich and Creamy Dum Aloo Curry : Baked version

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Delicious Baked Potatoes in Tangy and creamy Delicate Gravy

This was for dinner today and we enjoyed it with warm Rotis. It was sumptuous and heart warming. There are different versions of Dum Aloo available from different kitchens. This is how I make it, North Indian style :). Traditionally, baby whole potatoes are used which are peeled, poked and deep fried. I don’t deep fry unless it is festive season or can’t live without it :). I go for baking in the oven. Yeah…I bake in my oven…not the deserts but the savories :).


The recipe has basic North Indian curry/gravy recipe, which I will post independently under Cooking Indian series, soon. Here is the recipe for this one:

Required :
Set oven at 400*f for baking the potatoes.
Soak 1 tbsp cashews in 1/4 cup warm water for making paste later on.

Heat control : Medium to Low

Serves : 6-8

Ingredients :

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Potatoes (golden) : 3 medium cubed and baked
Lay the potatoes on greased cookie tray in a single layer. Bake them in oven for 1/2 hr till golden brown. Flip the sides once in between.

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Onion : 1 medium (ground coarse paste in food processor)

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Tomatoes : 3 medium puréed. Can use 1 small canned tomato purée too

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Ginger : 1 tbsp grated
Garlic : 1/2 tsp grated
Oil : 1 tbsp
Cumin seeds : 1 tsp
Turmeric : 1 tsp
Coriander powder : 2 tbsp
Garam masala : 1-2 tsp as per heat you like
Red chili powder : 1/3 tsp or to taste
Cinnamon stick : 2″
Bay leaf dried : 1 large
Salt to taste
Cashews : 1 tbsp soaked in 1/4 cup Water for 1 hour and then ground in paste.
Fresh cream : 1/2 cup
Water : 1/2 cup
Kasoori Methi : 1 tbsp dried

Method :

Heat oil in pan. Add cumin seeds, bay leaf, cinnamon stick. Sauté till cumin seeds turn brown.

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Now add onion paste, grated ginger and garlic. Cook till the onions are slightly brown on low to medium flame. Sauté in between so that the onions do not burn.

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It will look like this after the onions are browned a little. Traditionally, the onions are supposed to be golden brown all the way. But in 1 tbsp, this will be the result. You can opt for more oil to brown more, but I am fine with this much :).

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Now add tomato purée. Add all the above spices. Mix well. Cover the lid and let cook for 10-12 minutes on lowest flame. Sauté in between to avoid burning.

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Now add the cashew paste, cream and water. Mix well.

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Add the baked potatoes. Crush the Kasoori Methi between hands and add to the curry. Cover with lid and cook for 8-10 minutes on simmer.

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If you want the curry to be more runny, then add more water and adjust the salt and garam masala after tasting it.

The heart warming rich Dum Aloo curry is ready to dig in. Enjoy it with roti, naan or basmati rice.

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