Dum Aloo Punjabi

Dum Aloo Punjabi step by step instructions:

Dum Aloo is one among the most looked-for recipe. In it, the baby potatoes are fried and then simmered in delicious Punjabi style gravy hence the name “Dum Aloo Punjabi”. This recipe is very tasty and is a must try for parties.

Do try this recipe and share your feedback!

Let us start cooking!!!

Ingredients:
Baby Potatoes: 8-10
Onion: 1 big (cut into chunks)
Tomato: 1 big (cut into chunks)
Cashew nuts: 8-10
Green cardamom: 1
Cinnamon: a small piece
Garlic: 2 pods
Ginger: a small piece
Dried red chilies: 2-3
Water: 1 cup + ½ cup
Bay leaf (tej patta): 1
Cumin seeds: 1 tsp
Oil for frying + 1 tbsp
Red chili powder: ¼ tsp
Turmeric powder: ¼ tsp
Coriander powder: 1 tsp
Curd: ½ cup (whisked)
Kasuri methi: ¼ tsp
Sugar: ¼ tsp
Salt as per taste

Method:
1. Boil the baby potatoes. Peel and then prick them.

2. Heat oil in a kadai and fry the baby potatoes until crisp.

3. Heat 1 cup water in a kadai and add onion, cashew nuts, green cardamom, cinnamon, garlic, ginger, and dried red chilies. Let cook until the onions become tender.

4. Let cool and then grind the mixture into a smooth paste.

5. Boil ½ cup water in a kadai and add the tomatoes. Boil until the tomatoes become tender.

6. Let cool and then grind into a smooth paste.

7. Heat 1 tbsp. of oil in a kadai. Add cumin seeds and bay leaf. Fry until fragrant.
8. Add the onion paste and cook for a few minutes while stirring continuously.

9. Add red chili powder, coriander powder, turmeric powder, and salt. Mix well.

10. Add the tomato puree and mix well. Let cook for a few minutes while stirring continuously.

11. Add the whisked curd and mix well. Stir until a boil comes in the gravy.

12. Add kasuri methi and sugar. Mix well.

13. Add the baby potatoes and simmer for 2-3 minutes more.

14. Garnish with coriander and serve hot with rice, roti, paratha etc.
15. Delicious “Dum Aloo Punjabi” is ready!

Tips:
1. The quantity of red chili powder can be adjusted as per one’s taste as we have used dried red chili in the onion paste.
2. The consistency of the gravy can be adjusted by adding more water if required.
3. Always fry the potatoes on medium to high flame otherwise they will absorb oil.
4. Don’t over boil the potatoes.

See you soon with a new recipe till then Happy Cooking!!!