Recipe – Punjabi Dum Aloo


 

Since the time I came back from my son’s home I had been craving for the scrumptious food he was feeding me. I am also constant thinking of all the dishes learned from various people during my travel or visit to friends’ homes. It’s been tough lately and cooking has been therapeutic just as painting and writing has been. I am trying to keep myself gainfully occupied and eat healthy too. Many times nostalgia makes me prepare dishes I haven’t made in years. I miss my boys and our time together. I miss normal life and the time I lost struggling to find myself while making peace with others at the same time.  Often this is how I feel :

So many roads.
So many detours.
So many choices.
So many mistakes.
So many crossroads.
So many endings.
So many beginnings.
I have truly “lived”
But Now
I have a feeling my soul is spent
and I have nothing more to give to the world.

Then, when the moment passes I think of the food I love, the people who so generously fed it to me and taught me the process and I count my privilege and my blessings.

Dum Aloo is love in whichever way it is cooked from Kashmiri, Bengali to Banarasi but there is something about this Punjabi Aloo Dum that I find hard to resist. It is a favorite. Again, I would never eat this in a restaurant. I find it very heavy to digest and avoid bI have had extremely delicious aloo dum while visiting a few Punjabi friends. Here is a recipe learned from someone long ago. The texture is beautiful, it has a medley of flavors and my favorite kasoori methi. Like garlic this is one of my go to ingredients for many dishes. Baby potatoes deep or shallow fried and added to a rich creamy gravy is love at first sight. Kasoori methi gives takes its taste to another level. Pair it with hot naans, tandoori roti or just plain phulka and you’ve got a winner. 

Here’s how I make it

Ingredients : 

10-15 – Baby potatoes or big potatoes cut evenly in equal size cubes

1- Large Onion Pureed

1-2 – Large Tomatoes Pureed

4 tablespoon- Whisked Thick Yogurt

1 Pinch – Asafoetida

1 tbsp – Ginger Garlic Paste

1 tsp – Coriander Powder

1 tsp – Red Chili Powder

1 tsp – Cumin Seeds

1 tsp – coriander Seeds

1 Black Cardamom Pod

3-4 – cloves

1/4 tsp – Turmeric Powder

1 tsp – Kashmiri Chili Powder

1/2 tsp – Kasuri Methi or dry fenugreek leaves ( toasted and crushed)

1/2 tsp – Garam Masala

Salt to taste

Sugar – 1/2 tsp

Mustard Oil for shallow frying

6-8 – Cashew Nuts ( Optional. I seldom use them)

Chopped fresh coriander green greens for garnish

Method : 

Wash, pat dry and par boil the baby potatoes in water in which a little salt is added.

Peel, prick them with a fork and shallow fry them in hot mustard oil that’s been already smoked. Set these aside.

Grind the whole spices into a dry mix and set aside.

In the same pan add heat a few teaspoons of oil and add a pinch of asafoetida and cumin seeds. When they crackle add onion puree and saute it till light brown then add ginger, garlic paste and stir again. Once the rawness goes away add the powdered masalas ( except garam masala ) and roast for a minute keeping the flame low so that they don’t burn.

Add tomato puree and saute till the water evaporates ans the masala cooks properly. Add salt and beaten yogurt stirring continuously so that the yogurt doesn’t curdle.

Cook this wet masala on low heat till oil begins to separate then add the fried baby potatoes and mix well so that the potatoes get evenly covered with the masala.

Some people add cashew nut paste to this one I don’t.

Let the potatoes simmer in the masala for two minutes or so. Sprinkle kasoori methi and garam amsala evenly and mix. Keep a little to drizzle over the dish later if you wish.

Add chopped coriander greens. I prefer to add them while the dish is cooking as it imparts a flavor to the dish. Adding at the last stage or as a garnish doesn’t achieve its purpose. I also use the tender stems with leaves.

Add 3/4 cups of warm water to the dish and stir nicely to bring it to a boil then reduce heat to low, cover and cook for another few minutes till you achieve the desired consistency of the gravy. I prefer it thick enough to be scooped up with a piece of naan or kulcha. You can serve it with good steamed basmati rice too.

Let the Dum Aloo stay in the covered pan for ten minutes and then spoon it in the serving dish. Sprinkle a pinch or two of kasuri methi as garnish if you wish. Have it hot with the Indian breads of your choice.

Recipe – Simple Paneer Makhani With Kasoori Methi


I love Paneer or Indian cottage cheese but somehow don’t like the creamy paneer butter masala sold in the restaurants and the paneer makhani is always too sweet for my taste. This dish however has the perfect Dhaba style taste of Paneer Makhni. I learned it from an elderly sardarji who owned a Dhaba in Rudrapur on way to Ranikhet. The dhaba is closed now and ‘darji is no more but the taste of his food and the memories of his tenderheartedness and love still linger in my thoughts.

So if you are looking for a lighter version of Paneer makhani try this recipe. This may not be the authentic or traditional way to cook it but it certainly is delicious. Always use soft fresh Paneer as that’s the star ingredient here. I use either almonds or cashew nuts or a mix of both in this recipe. Usually canned tomato puree is preferred as it has an intense taste but for everyday consumption I use the described method. I absolutely love how the gravy coats the tender paneer cubes turning it into a spectacular lip smacking dish. Did I say Paneer is the star ingredient? No, it is the fresh kasoori methi or dried fenugreek leaves that spin the magic in this dish. I like the earthy flavor of Kasoori methi and have been using Just Organik’ Kasoori Methi in almost everything. Trust me it is as good as homemade.

Ingredients :

Fresh Paneer or Indian Cottage Cheese – 250 gm

Medium size Onion ( chopped)- 1

Minced Ginger+Garlic+green chili – 1 tbsp

Red ripe tomatoes ( chopped)- 3

Bay leaf- 1

Black cardamom – 2

Dry red chili -1 small

Cumin seeds – 1/2 tsp

Kasoori Methi – 1 tsp ( lightly roasted, crushed)

Butter + Oil – 1 tbsp each

Garam Masala – 1 tsp

Coriander Powder – 1 tsp

Red Chili Powder – 1 tsp

Turmeric Powder  – 1 tsp

Salt – to taste

sugar – 1/4th tsp

Soaked almonds or cashew nut or a mix – 5-6

Fresh cream (Malai) – 2 tbsp (beaten) (optional)

 

Method :

In a heavy bottom pan add the oil and butter together. Doing this will ensure that the butter doesn’t burn.

Once the oil warms up, add bay leaf,  cardamom ( lightly pounded) and cumin seeds.

Once the cumin seeds start to crackle, add the ginger, garlic, green chili mix and stir. I added little extra pods of garlic ( 3-4) as I love the garlicky taste in this dish.

Add the chopped onion and saute it till translucent then add the almonds and or cashew. Stir and add the chopped tomato. Stir nicely and cook till they soften then turn off the heat.

Let this cool and once at room temperature take this mixture in a blender and pulse it till it is a smooth paste.

Now, in the same pan add a little more butter and add this paste. Give it a good stir and when it starts to bubble add garam masala, chili powder, coriander powder, little sugar and salt to taste. Keep the flame on medium and cook it till the rawness of the masala goes and oil separates. If the masala seems too dry add a little warm warm. it should be a thick gravy. Cook it for 10 minutes stirring continuously. once the gravy is smooth and nice add the toasted crushed Kasoori methi and stir it in. Let the gravy cook for another five minutes.

Now add the paneer cubes and gently stir so that every cube is covered in the masala. Let it simmer for another five minutes then turn off the heat.  Add the freshly beaten malai and it is ready to serve. You may garnish it with fresh coriander leaves and a little more smooth beaten malai.

Serve with kulchas, naans or steamed rice or any other breads of your choice.

If you try this recipe please let me know.

Check out another equally delicious Paneer dish Here 

 

Winter Special – Sarson Da Saag Te Makki Di Roti


Earthy, flavorful, full of nutrition and delicious in taste sarson ka saag or mustard greens is a perfect winter meal. A staple in rural Punjab it is enjoyed by both Punjabis and non-Punjabis alike. The meal is often accompanied with buttermilk, homemade white butter, curd, radish/onion/green chili, jaggery. Made with seasonal mustard leaves along with other leafy veggies like bathua (Chenopodium or pigweed) and spinach the main dish has its variation in every household. Some people add turnip or radish to it while cooking. Others may use a little jaggery to balance the slight pungent taste of mustard greens.  A mix of spices is stirred in to build up the flavor.

I learned this recipe from my MIL. Their village home surrounded by fields of mustard and maize. Fresh mustard leaves are tender dark green colored broad leaves with flat surface and may have either toothed, frilled or lacy edges depending on the cultivar type. Its light-green stem branches out extensively into many laterals and have a sweet peppery flavor.

My MIL always discarded the big, damaged or yellowing leaves. Only tender small/medium leaves were used for the saag. She used the tender stems called Gandal too. Gandal is also used to make delicious pickle but that we will talk about some other day. The stems are peeled and the upper thick fibrous layer discarded. Then they are cut into small cubes and added to the chopped leaves. She said it provided the sweetness to the saag and she is so right. The addition of gandal is a game changer in the making of this dish.

Preparing sarson ka saag is a labor of love, a time consuming process so many people make it in large quantity and freeze it. Whenever the craving strikes the saag is thawed and seasoned freshly to be enjoyed again.  If you have a time crunch do clean and wash the leafy greens in advance and cook them with essential ingredients to save time.

Here is the recipe :

Sarson ka Saag :

500 gm – cleaned, washed, finely chopped mustard or sarson leaves and tender stems

250 gm – washed cleaned and chopped bathua or chenopodium leaves

250 gm – cleaned, washed and chopped palak or spinach leaves

Ginger –  1/2 inch piece+ julienne 1 tbsp

Garlic – 8-9 cloves

Green chili -4-5

Onion – 1 medium . chopped fine

Cumin seeds – 1/2 tsp

Red chili whole/ powder – 1/ to taste

Salt – to taste

Ghee/Clarified butter – 2 tbs

Turmeric Powder -1/2 tsp

Hing / asafoitida – 2 -3 pinch

Coriander seeds – 1 tsp

Maize flour / makki ka aata – 3-4 tbsp

Method :

Once you have all the greens cleaned, washed and chopped add them to the pressure cooker with a little water, salt, turmeric powder.

Pound the ginger, garlic and green chilies together in a mortar and pestle and add to the greens. This adds a delicious flavor to the saag.

Pressure cook till 3-4 whistles and lower the flame to cook for another few minutes or till the leaves are completely cooked. Let the cooker cook down then open and coarsely mash the saag with a potato masher or a buttermilk churner (Mathani) till it is a nice even mix. Add the maize flour and mix well so that there are no lumps.

Let it cook on slow heat to get the desired consistency then turn off the gas.

Now it is time  season it. You can cool and keep the saag in the fridge at this stage for future use.

For the Tadka or seasoning, heat ghee in a pan and once it warms add asafoetida and cumin seeds and coriander seeds. When they crackle add whole red chili and chopped garlic. Fry it  little till it browns a bit then add chopped onions and fry till they becomes translucent and pinkish in color, add some chopped ginger. red chili powder, stir and add the cooked saag to it. Cook on low flame for sometime and then urn off the stove. Keep it covered for sometime for the flavors to seep in. Serve hot with makki ki roti topped with a dollop of fresh butter r warm ghee.

Note – If you do not find bathua you can add a small tender turnip or  chopped fresh tender radish with ts greens. It gives a very nice flavor.

Never ever blend the greens in a mixer, it not just changes the flavor a bit but makes texture sticky and goey.  Saag should always be preferred “Ghota hua” or ” coarsely mashed” for the authentic taste.

If you wish add tomatoes then grate 1 large tomato and add to the seasoning after the onions have changed color. Fry the mixture properly till it is well cooked then add the saag. I avoid tomatoes at all cost.

You can change the proportion of  the tadka / seasoning as per your taste but do not let the spices overwhelm the dish. The flavor of leafy greens must play a major role in taste.

Makki Ki Roti : 

The makki ki roti is traditionally made by flattening the ball of dough between the palms of hands. I learned it this way and even cooked it on chulha but here is an easy way.

Makki atta / Maize Flour – 1 cup  (2-3 rotis)

Warm water – as required

Method – 

Take the flour in a plate and add warm water slowly. Keep rubbing the flour with your fingers as you bind it. Warm water ensures that the rotis come out soft and nice. Bind the flour and press it with the base of your palm till it becomes a cohesive mass and comes together in a nice dough. Cut the dough in two parts and make a ball.

Take a cling wrap and spread it on the kitchen counter. Apply a little oil and place one ball of the dough. Flatten it a bit  with fingers and cover with one side of the cling wrap. Roll with a rolling pin till it s round and flat. It should be a little thicker than the wheat roti. Gently lift it and place it on the hot tawa. I usually apply a little oil to the tawa and wipe it before putting the roti. Let it cook on one side on slow flame. Once slight brown spots appear flip itand let it cook. Once both sides are nicely cooked toast it on open flame by moving the so that the entire area is nicely toasted.

Remove on a kitchen cloth and crush a little by holding it on you palm. Apply ghee or serve with white butter on top.

There is no sight more comforting than seeing the butter teasingly melt on the hot roti. Love hot makki ki roti with ghee and gud /shakkar too.

We make churma with stale or behi roti by crushing it with ghee and shakkar. It tastes divine. One can add a little hot milk in it too.  🙂

Serve the hot sarson da saag and makki di roti with mirchiwale pyaz, mooli, green chili, dahi and gur.

As you see this is not just food this is a love.