Prabhat Dairy Contest

I had this fantastic opportunity some days back to know about Prabhat Dairy and I was pleasantly happy for all my women readers when I came to know about Prabhat Dairy organizing a grand CONTEST. This one is for women of the age group of 22 to 40 years, based in Mumbai, Navi Mumbai and Thane. To participate in the contest, participants have to share a video link of them cooking the recipe with Dahi as an ingredient and use the tag #DahiQueen, follow Prabhat Dairy and tag Prabhat Dairy as well. The winners of the contest will be rewarded with vouchers from Prabhat Dairy and will also be crowned the #DahiQueen.  Since Prabhat Dairy gives Uncompromised Quality Dahi which Tastes like Home, I thought all you beautiful ladies would go out and bring home some vouchers. So what are you waiting for? Aahh, I know, you need some motivation right? Well, here goes then.Lets try the Famous Dum Aloo Recipe.

This recipe is an all time favorite of one and all and is made/used/consumed almost at all events, parties or get togethers. So why wait for the occasion when UK’s Fashionablefoodz is giving you an authentic recipe with Prabhat Dairy’s best Dahi as one of the Ingredient.

Ingredients:

• Baby potatoes 20 – 25
• Aamchur powder/salt + Fresh lemon juice – 1 tbsp
• Fennel seeds 1 tsp
• Cinnamon 1 inch piece
• Green cardamom 2
• Bay leaf 1
• Prabhat Dairy Dahi 200 ml
• Cloves 2
• Red chili powder 1 1/2 teaspoon
• Coriander powder 2 teaspoons
• Black Cardamom (Kali Elaichi) 1
• Mace (Javitri) 1 small piece – 1/2 inch
• For the Gravy : Onion 4, medium (fine paste)
• Ginger 1 inch piece
• Garlic 5- 6 cloves
• Tomato 3 medium (pureed)
• Cashews 10-12 (fine paste)
• Olive Pomace oil as per need
• Cumin seeds 1 tsp
• Turmeric powder 1/2 tsp
• Kasoori Methi (dried fenugreek leaves) 1 tsp
• Salt to taste
• Fresh cream for garnish (optional)
• Water 1 cup or as required
• For Garnishing : Fresh cream or Malai

  Recipe Preparation

1. Pressure cook baby potatoes for two whistles and peel off the skins. Poke with a fork/toothpick and sprinkle some salt/aamchur powder and a dash of lemon juice. Grind all ingredients of the dry Masala (except Prabhat Dairy Dahi). Once the paste is fine, add Dahi and grind again till a thick paste is formed.
2. In a kadhai, add Olive oil and all the peeled potatoes and fry till the potatoes change color to light brown. Remove from the Kadhai. In the same Kadhai, add some more oil, then add the cumin seeds and the onion paste after that add salt and turmeric powder and keep stirring till the onion paste leaves the raw smell. Add the ginger, garlic and stir.
3. Add tomato paste, stir well for a few minutes. Add the cashew nut paste and mix well. Adjust the salt and add in the Kasoori Methi. Stir and then add the Masala paste kept aside. Mix.
4. Pour in 2 large cups of water and cook on medium to high for a few minutes. Once the gravy starts boiling, reduce the flame to low. Add the potatoes and let it simmer for 5-10 mins till you get the desired consistency of gravy.
5. Add some Kashmiri chili powder to get the desired color (avoid artificial colors). If you have used fully ripe tomatoes for the puree, you will get the right color needed. Once done, garnish with fresh cream and switch off the stove. Serve hot with jeera rice.

Uttpal K

Copyright Uttpal K

1) If you share this post, please give due credit to the author Uttpal K
2) Please DO NOT PLAGIARIZE. Please DO NOT Cut/Copy/Paste this post
Uttpal K., all rights reserved.

Copyright Notice:No part of this Blog may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying or by any information storage and retrieval system, without permission in writing from the Blog Author Uttpal K who holds the copyright.