Punjabi Dum Aloo

Punjabi Dum Aloo is a popular North Indian recipe, it is prepared by cooking baby potatoes in a rich onion and tomato based gravy. You can relish it with Jeera Rice or your favorite bread.

Also try: Jeera Aloo

Course: Main Course

Cuisine: North Indian

Time: Preparation – 5 mins, Cooking – 45 mins, Total – 50 mins.

Servings: 4-5

Ingredients:

1. Boiled Baby Potatoes – around 15 (peeled and pricked)
2. Onion – 1 large (roughly chopped)
3. Tomato – 3 large (roughly chopped)
4. Garlic – 2 cloves (roughly chopped)
5. Ginger – 1 inch (roughly chopped)
6. Green Chilli – 2 (roughly chopped)
7. Black Cardamom – 1
8. Green Cardamom – 2
9. Clove – 2
10. Cashew – 4
11. Curd (Yogurt) – 1/2 cup (beaten)
12. Cumin Seeds – 1 tsp
13. Turmeric Powder – 1/2 tsp
14. Kashmiri Red Chilli Powder – 1 tsp
15. Coriander Powder – 2 tsp
16. Garam Masala Powder – 1/2 tsp
17. Crushed Kasuri Methi – 1 tsp
18. Cream – 2 tbsp (optional)
19. Coriander Leaves for garnishing
20. Water – 1.5 cup
21. Oil – 3 tbsp
22. Salt to taste.

How to make Punjabi Dum Aloo:

1. Heat 1 tbsp oil in a pan or a kadai, add black cardamom, green cardamom and cloves. Saute till aromatic
2. Add onions, ginger and garlic. Saute till translucent
3. Add tomatoes and cashews, saute till tomatoes are soft. Let it cool down then transfer it to a blending jar and blend to a smooth paste
4. Heat 2 tbsp oil in a pan or a kadai and cumin seeds, let it splutter
5. Add the paste and cook covered on medium flame for about 5 mins
6. Add turmeric powder, coriander powder and red chilli powder. Cook covered until oil starts to separate
7. Add beaten curd and crushed kasuri methi, mix well and cook for a min
8. Add water and bring it to boil, drop the boiled and pricked potatoes. Add salt and mix, cook covered on low flame for about 15 mins
9. Add cream and garam masala powder, mix and cook for a min
10. Your Punjabi Dum Aloo is ready. Serve hot with Phulkas.