Punjabi Dum aloo with fenugreek leaves
Punjabi Dum aloo with fenugreek leaves

Hello everybody, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, punjabi dum aloo with fenugreek leaves. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Punjabi Dum aloo with fenugreek leaves is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. They’re fine and they look wonderful. Punjabi Dum aloo with fenugreek leaves is something which I’ve loved my entire life.

To get started with this recipe, we have to first prepare a few components. You can cook punjabi dum aloo with fenugreek leaves using 16 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Punjabi Dum aloo with fenugreek leaves:
  1. Make ready potatoes peeled,pricked and soaked in salt water
  2. Get Oil for cooking and frying
  3. Make ready curd
  4. Prepare broken cashews
  5. Take milk
  6. Take Salt
  7. Take coriander powder
  8. Prepare garam masala
  9. Take red chilli powder
  10. Get turmeric powder
  11. Get kitchen king masala
  12. Make ready fenugreek leaves dried
  13. Prepare onions chopped
  14. Prepare tomatoes chopped
  15. Get ginger garlic paste
  16. Get onion seeds(kalongi)
Steps to make Punjabi Dum aloo with fenugreek leaves:
  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.

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