How to Make Punjabi Dum Aloo, Punjabi Dum aloo kaise banaye
Introduction
Punjabi Dam Aloo woh prasiddh dish hai jo Bharatiya uttar Bharat ke ilake se prastut karti hai. Ismein chote aloo ko ek gehre aur malai daar gravy mein pakaya jata hai, jo ise khaas karne ke liye ya to khas mauke par ya phir parivar ke saath sukhad dinner ke liye ek uttam vikalp bana deta hai. Iss guide mein hum aapko poora process batayenge, jisse aap asli Punjabi swaad ka maza hasil kar payenge.
Ingredients:
Shuruwat karne se pehle niche wali sari samagri ikattha karein:
Baby Potatoes (500g): Chote, waxy aloo is recipe ke liye sabse acche hote hain kyunki inhe pakate waqt unki shape banaye rehne mein madad milti hai.
Yogurt (1 cup): Malai daar, saada dahi gravy mein ek creamy texture dene ke liye istemal karein.
Tomato Puree (1/2 cup): Taja tamataro ka puree banayein ya phir canned tomato puree ka istemal kar sakte hain.
Onion (1 large, finely chopped): Gravy ke liye ek meetha aur tazedaar base pradan karta hai.
Ginger-Garlic Paste (1 tablespoon): Yeh swaad aur boo ko milata hua mishran bahut si Bharatiya dishes ki buniyad banata hai.
Cashews (8-10 pieces): Inhe gungune paani mein bhigo kar 15 minute ke liye rakh dein aur phir unhe ek smooth paste banane ke liye blend karein.
Vegetable Oil (3 tablespoons): Aloo ko talne aur masalon ko sauté karne ke liye istemal karein.
Cumin Seeds (1 teaspoon): Ek nutty aur sugandhit swaad dene ke liye.
Bay Leaf (1): Gravy ko ek subtile sugandh pradan karta hai.
Turmeric Powder (1/2 teaspoon): Dish ko ek gehre aur soni cheez banane ke liye.
Kashmiri Red Chili Powder (1 teaspoon): Iski khoobsurat lal rang aur halka mirch ka swaad is dish ko behetar banate hain.
Garam Masala (1 teaspoon): Aromatc masalon ka mishran jo dish ke swaad ko aur sudhar deta hai.
Kasuri Methi (1/2 teaspoon, crushed): Sukhi methi leaves jinse ek khaas bitterness aata hai.
Fresh Coriander Leaves (for garnish): Dish ko taja hone wali Hari dhaniya se sajayein.
Salt (to taste): Swaad mein izafa karne aur dish ko balance karne ke liye.
Step-by-Step Cooking Instructions
Boil the Potatoes: Shuruwat kijiye chote aloo ko ache se dho kar. Phir unhe paani se bhare huye bartan mein rakhein aur ek chutki namak daalein. Aloo ko pakayein jab tak ki unka utha hua hona shuru ho jaye. Paani nikal dein aur aloo ko thanda hone dein.Prepare the Cashew Paste: Jab tak aloo thande ho rahe hain, blend kiye hue cashews ko ek smooth paste bana lein. Iss paste ko baad mein istemal karne ke liye alag rakh dein.
Fry the Potatoes: Ek frying pan lein aur usmein 2 tablespoon vegetable oil daalein. Aanch dhime kar dein aur savdhani se parboiled aloo ko dalein. Aloo ko tab tak talen jab tak ki woh soni hokar crispy na ho jayein. Jab aloo taiyar ho jayein to unhe nikal kar alag rakh dein.
Saute the Onions: Usi pan mein, baki ka 1 tablespoon oil daalein aur garam hone dein. Jeera aur tej patta daalein aur unhe kuch seconds tak pakayein jab tak ki woh sizzle na ho jayein. Phir tazedaar kata hua pyaaz daal kar unhe halka brown hone tak sauté karein.
Add the Ginger-Garlic Paste: Aanch ko kam kar dein aur saute kiye hue pyaaz mein ginger-garlic paste milayein. Ek minute tak pakayein jab tak ki kacchi khusboo dur ho jaye aur mishran se ek khushbu aaye.
Introduce the Tomato Puree: Ab tamataro ka puree dalein aur sab kuch acche se milayein. Pakayein jab tak tel sides se separate na ho jaye, yeh yeh dikhayega ki tamatar ache se pak gaye hain.
Incorporate Spices: Tomato-pyaaz mixture mein haldi powder, Kashmiri red chili powder aur namak daalein. Sab kuch milayein aur do minute tak pakayein, jisse masale apna swaad sabzi mein ghul sakein.
Yogurt and Cashew Paste: Aanch ko sim par rakhein aur thick dahi aur cashew paste daalein. Sab kuch milayein jab tak gravy smooth aur malai daar na ho jaye.
Add the Fried Potatoes: Pyaaz-tamatar gravy mein tal kar aloo ko dheere dheere daalein aur gravy se acche se coat karein. Aloo ko gravy mein 5-7 minute tak pakayein jisse swaad ache se mil jayein.
Sprinkle Garam Masala and Kasuri Methi: Aakhir mein garam masala aur crush kiya hua kasuri methi sprinkle karein. Yeh masale dish ko ek final touch dene ke liye hai.
Garnish and Serve: Jab Dum Aloo puri tarah se taiyar ho jaye, aanch band kar dein. Dish ko Hari dhaniya se sajayein aur garam-garam rice, naan, ya chapati ke saath serve karein.
FAQs
Q: Kya main Punjabi Dum Aloo ke liye chote aloo ke bajaye regular aloo ka istemal kar sakta hoon?A: Haan, aap regular aloo ka istemal kar sakte hain, lekin Punjabi Dum Aloo ke liye chote aloo sabse acche hote hain unki shape aur texture ke karan.
Q: Kya main Punjabi Dum Aloo ko kam teekhe bana sakta hoon?
A: Teekhe hone ko kam karne ke liye Kashmiri red chili powder ka istemal kam kar dein ya phir uski jagah ek halka mirch ka swaad wala powder istemal karein.
Q: Kya main Punjabi Dum Aloo ko pehle se tayyar kar ke rakh sakta hoon?
A: Bilkul! Punjabi Dum Aloo ki flavors mil jaane par yeh aur bhi lazeez ban jata hai. Aap ise pehle se ek din pehle tayyar kar ke rakh sakte hain aur serve karne se pehle garam karein.
Q: Kya Punjabi Dum Aloo ek vegan dish hai?
A: Traditional recipe mein dahi aur cashew paste ka istemal hota hai, isliye yeh vegetarian hai lekin vegan banane ke liye dahi ki jagah non-dairy alternative ka istemal kar sakte hain.
Q: Punjabi Dum Aloo ke saath kya aur dishes serve kar sakte hain?
A: Punjabi Dum Aloo ko Indian bread jaise naan ya chapati ke saath serve karne par jyada accha lagta hai, lekin yeh steamed rice ya jeera rice ke saath bhi khubsoorat tarah se milta hai.
Q: Bacha hua Punjabi Dum Aloo kitne din tak store kar sakte hain?
A: Aap bacha hua dish ko airtight container mein refrigerate karke 3 din tak store kar sakte hain. Serve karne se pehle use garam karein.
