Modur Pulao with Punjabi Dum Aloo

Ingredients

• 500 g Baby Potatoes (About 20-24 potatoes)
• 0.5 tsp Salt (For boiling potatoes)
• 2 cup Sunflower Oil (For deep frying)
• 3 tbsp Ghee
• 12 pcs Cashews (Soaked in hot water for 20 minutes)
• 1 tsp Cumin Seeds
• 1 pcs Bay Leaf
• 1 inch Cinnamon Stick
• 2 pcs Green Cardamoms
• 3 pcs Cloves
• 2 pcs Onion (Medium, finely chopped)
• 1.5 tbsp Ginger-Garlic Paste
• 3 pcs Tomatoes (Medium, pureed)
• 0.5 tsp Turmeric Powder
• 1.5 tsp Kashmiri Red Chili Powder (Adjust to taste)
• 1.5 tsp Coriander Powder
• 0.5 cup Curd (Plain, full-fat, whisked until smooth)
• 1.5 cup Hot Water
• 0.5 tsp Sugar (Optional, to balance flavors)
• 1 tsp Garam Masala
• 1 tbsp Kasuri Methi (Dried fenugreek leaves)
• 2 tbsp Fresh Cream (Optional, for richness)
• 3 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare and Fry the Potatoes

   • Wash the baby potatoes thoroughly. Boil them in water with 0.5 tsp of salt for 10-12 minutes until they are 80% cooked. Do not overcook.
   • Drain the potatoes and let them cool slightly. Once cool enough to handle, peel the skin off.
   • Prick each potato all over with a fork or toothpick. This is a crucial step to allow the gravy to penetrate.
   • Heat sunflower oil in a kadai or deep pan over medium-high heat. Carefully slide in the potatoes and deep-fry for 6-8 minutes, until they are golden brown and crisp on the outside.
   • Remove the fried potatoes with a slotted spoon and set them aside on a plate lined with a paper towel.
2. 2

   Prepare the Gravy Base

   • Drain the soaked cashews and grind them into a very smooth paste with 2-3 tablespoons of water. Set aside.
   • Heat ghee in a separate heavy-bottomed pan over medium heat. Add the cumin seeds, bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for about 30 seconds until they become fragrant.
   • Add the finely chopped onions and sauté for 8-10 minutes, stirring occasionally, until they turn soft and golden brown.
   • Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.