Paneer Palak Methi Chaman

Blogging Marathon # 35 Week 4 Day 2

Theme : Special Theme : Bookmarked Recipes - online or otherwise

Course : Main Course

During winter season we get lots of green leafy vegetable and especially in Gujarat or Northern region of India include greens in their dishes. If you visit any house you would find either Palak, Methi, Sarso, Bathua, Amaranth etc prepared everyday as one of the main course. They say in Gujarat that Green leafy vegetable are good source of iron, calcium and is warm for body and that is the reason you will see all sorts of green leafy vegetables in winter. At my place it is a must to cook green leafy vegetable atleast once a day when in season, my mom and papa loves methi and hare lashun ki bhaji and it is cooked every alternative day. Now a days we get all sorts of green leafy vegetables throughout the year, but the taste is not same. Somehow in winter i feel the taste of vegetable is something different more fresh and that particular flavour is found only during winter. 

Amritsari Dum Aloo

Dum Aloo is named so because it is cooked under pressure 'DUM' (pressure in hindi) and Aloo means potatoes. IT is one of the famous and the most popular north indian dish. It belongs specially, to Kashmiri Cuisine but is also popular dish of Punjabi, Bengali cuisine. The potatoes used in Dum Aloo are baby potatoes and are first deep fried and cooked slowly in spices for long time.

Today I am going to show you how to make Amritsari Dum Aloo has a tang from tomatoes and yogurt and sweetness from onions in combination with Punjabi khada masala.

There are many variations of Dum Aloo i.e. ways to prepare aloo from deep frying, semi cooked in water and then fried or even can oven roast it, all depends on what you prefer If you ask me i personally prefer to deep fry first and then add in gravy but it is upto you to decide what way you would like to make. All variations taste almost same the key is in the making of gravy.