Patiala Dum Aloo & Kaddu, Anda Pilau V Recipe
Make Patiala Dum Aloo & Kaddu, Anda Pilau V Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Patiala Dum Aloo & Kaddu
Anda Pilau
Method
Patiala Dum Aloo & Kaddu
- 1
Prepare and parboil potatoes
Wash potatoes and place in a pot with cold salted water (covering potatoes). Bring to a boil and simmer 10–12 minutes until just tender (a knife should meet slight resistance). Drain, cool slightly, peel while warm and prick each potato once or twice with a fork to allow flavors to penetrate.
- 2
Fry potatoes and prepare pumpkin
Heat 2 tbs oil in a heavy-bottomed pan over medium-high heat. Add peeled potatoes and shallow-fry, turning occasionally, until golden (about 6–8 minutes). Remove to a plate. In the same pan add 1 tbs oil and sauté pumpkin cubes for 3–4 minutes until edges begin to brown but pumpking is not fully soft. Remove and set aside with potatoes.
- 3
Make the masala base
Reduce heat to medium, add remaining 1 tbs oil to the pan. Add whole cumin seeds and asafoetida; when cumin sputters, add sliced onion and sauté 6–8 minutes until deep golden brown. Add ginger-garlic paste and green chili; sauté 1–2 minutes until raw smell disappears. Add chopped tomato and cook 3–4 minutes until soft. Stir in ground coriander, ground cumin, turmeric, red chili powder and 2 tbs water; cook 2 minutes until oil separates slightly from the masala.
- 4
- 5
Combine vegetables for dum
Return the fried potatoes and sautéed pumpkin to the pan, gently tossing to coat with the masala. Sprinkle garam masala and lemon juice, check seasoning. If gravy is very thick, add up to remaining 100 ml water to reach a saucy consistency that will steam (not soupy).
- 6
Seal and cook on dum (slow steam)
Reduce heat to the lowest setting. Cover the pan tightly with a heavy lid; for a better seal, place a sheet of heavy-duty foil between pan rim and lid or wrap lid edge with a kitchen towel. Cook on low for 20–25 minutes (dum), turning the pan once after 12 minutes if convenient to distribute heat. This allows potatoes and pumpkin to absorb the masala.
- 7
Finish and garnish
Remove lid, gently stir once to combine. Taste and adjust salt; sprinkle chopped coriander and additional kasuri methi if desired. Keep warm until ready to serve.
Anda Pilau
- 8
Boil eggs
Place eggs in a small saucepan, cover with cold water, bring to a boil, then simmer 8 minutes for fully set yolks. Transfer to an ice bath, peel, and set aside. Slice each egg in half lengthwise just before assembling pilau.
- 9
Prepare rice
While eggs are boiling, rinse basmati rice until water runs clear and soak 20 minutes. Drain thoroughly before using.
- 10
Sauté whole spices and aromatics
Heat 2 tbs oil or ghee in a medium heavy saucepan over medium heat. Add cumin seeds, green cardamom, cloves and bay leaf and sauté 30 seconds until aromatic. Add sliced onion and sauté 6–8 minutes until golden brown. Add crushed garlic and grated ginger and cook 1 minute until fragrant.
- 11
Spice the base
Stir in ground turmeric and ground cumin and cook 30 seconds. Add salt and black pepper. If using garam masala, add now. Mix so spices coat the onions.
- 12
Add rice and liquid
Add drained rice and gently stir 1 minute to coat grains in oil and spices. Pour in 3.25 cups water or stock, bring to a boil on high, then reduce heat to low so liquid simmers gently.
- 13
- 14
