PUNJABI DUM ALOO

Today I have for you a classic curry from North India “ Dum Aloo’. It is very popular in Kashmir, Punjab and other North Indian Sates. Making this restaurant style, creamy Punjabi Dum Aloo at home is very easy. I brought baby potatoes last week while purchasing vegetables but want to try some different recipe than Kashmiri Dum Aloo recipe. So as usual searched so many recipes on internet and finally chosen this recipe and tried it and it came out awesome. Here I parboiled the baby potatoes and then deep fried but you may sauté them with little oil instead of deep frying. But I must say that real fun is in deep frying and it is ok to live up once in a while. It is nothing less than the Dum Aloo dish served in any restaurants and I am sure that you will assuredly like this recipe. So be ready to make this restaurant style Punjabi Dum Aloo recipe with step-by-step pictures.

INGREDIENTS:

10-12 Baby Potatoes [see notes]

2 Cups Roughly chopped Tomatoes

3-4 tablespoon Oil

2 Cloves [lavang]

1 “ Cinnamon Stick [dalchini]

2 Green Cardamoms [vilaychi]

Salt to taste

½ teaspoon Sugar

½ teaspoon Turmeric Powder

1 teaspoon Red Chilli Powder

3-4 teaspoon Coriander Powder 

Masala To Be Ground:

1 Cup Onion, chopped roughly

2 Green Chillies

4-5 Garlic Cloves

¼ Cup Cashews

1 ½ teaspoon Fennel Seeds

½ teaspoon Turmeric Powder

3-4 Dry Kashmiri Red Chillies [adjust according to your taste]

1 teaspoon Cumin Seeds

Other Ingredients:

3-4 tablespoon Oil

1 tablespoon Cream

1 tablespoon Coriander, chopped

METHOD:

STEP 1 – Peel the potatoes and wash them. Soak them in salt water for 5 minutes.

STEP 2 – Use a fork and make some tiny holes in the potatoes which helps to cook the potatoes evenly and the holes absorb the masala during cooking.

STEP 3 – Now boil the potatoes in salt water till half done.

STEP 4 – Drain them and remove water. Heat enough oil in a pan and deep fry the potatoes till golden brown in colour. 

 Keep them aside.

STEP 5 – Blend chopped tomatoes in a blender to make a smooth puree with it and keep aside.

STEP 6 – Now using the blender again, blend all the ingredients listed under the title “ Masala To Be Ground “ and

 make a smooth paste with it.

STEP 6 – Heat oil in a pan, add whole spices in it and sauté them for few seconds or until you will feel nice aroma.  Keep the flame medium.

STEP 7 – Add the prepared onion paste with spices here and mix well and sauté it on low-medium flame for 3-4 minutes or till the raw smell vanish.

STEP 8 – Add tomato puree in it and mix

and cook well till it starts to separate the oil from all sides.

STEP 9 – Now add turmeric powder, red chilli powder, salt and sugar and mix well.

Cook for another 4-5 minutes.

STEP 10 – Add half the coriander here and mix it will the gravy mixture.

STEP 11 – Time to add fried baby potatoes here,

give a nice stir so that the potatoes get combined and coated with the masala in the pan.

STEP 12 – Add 1 cup water here or as per your liking consistency and give a mix,

cover it and let the gravy cook for 4-5 minutes or until you get the desired consistency.

If not done then simmer the gravy for few more minutes. Switch off the gas flame.

STEP 13 – Add cream

and mix it and then garnish it with chopped coriander and delicious creamy dum aloo is ready to serve.

Serve it with any Indian flatbread like naan, parantha, tandoori roti, chapatti or jeera rice.

NOTES:* If you don’t find baby potatoes don’t get upset, make big chunks of potatoes and use it for this recipe.