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Punjabi Dum Aloo Recipe: Try This Rich Baby Potato Recipe

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Punjabi Dum Aloo is a Punjabi dish prepared using baby potatoes in a spicy and rich gravy. The gravy itself is prepared with curd, onion, tomatoes and spices. Basically, Dum Aloo is a recipe which consists of cooking baby potatoes on a low flame. There can be times when you may want to try something new in your meal and for this, Punjabi Dum Aloo can be a great choice. The tomato-onion based gravy with curd will give you a phenomenal taste while the spices give a rich and authentic aroma to the dish.

Punjabi Dum Aloo Recipe

So, without delaying any more, let us jump to the recipe.

Also read: Paneer Kali Mirch Recipe: How To Make Black Pepper Paneer

Punjabi Dum Aloo Recipe
Punjabi Dum Aloo Recipe
Prep Time
20 Mins
Cook Time
40M
Total Time
1 Hours0 Mins

Recipe By: Boldsky

Recipe Type: Meal

Serves: 5

Ingredients

  • For Gravy:

    • 3 cloves
    • 2 tablespoon mustard oil
    • 2 finely chopped green chilies
    • 1 inch cinnamon stick
    • 1 bay leaf
    • 1 tablespoon coriander seeds
    • 1 teaspoon cumin seeds
    • ½ teaspoon fennel seeds
    • ¼ teaspoon black pepper seeds
    • 3 green cardamoms
    • 10 cashews
    • 1 chopped tomato
    • 1 chopped onion
    • ¾ tablespoon ginger-garlic paste

    For Aloo Preparation:

    • 10 baby potatoes
    • 2 cups of water
    • 2-3 tablespoons of oil
    • 1 teaspoon Kashmiri chili powder
    • ½ teaspoon turmeric powder
    • ½ teaspoon salt

    For Dum Aloo Curry:

    • 2 tablespoon of mustard oil
    • 1 teaspoon crushed Kasuri Methi
    • 1 cup curd
    • ½ teaspoon hing
    • 1 tablespoon red chili powder
    • ½ teaspoon of turmeric powder
    • ¾ teaspoon of coriander powder
    • ¼ teaspoon cumin seeds
    • Salt to taste
Red Rice Kanda Poha
How to Prepare
    • First things first, boil the potatoes in a pressure cooker with 1-2 cups of water and ½ teaspoon of salt. Once the pressure cooker whistles for the second time, just turn off the flame and let the pressure cooker cool down before taking out the potatoes.
    • Peel the potatoes and then with the help of a toothpick, prick all over the potatoes. Keep them in a separate vessel.
    • Now it's time for roasting the spices for the Dum Aloo gravy. For this, heat 2-3 tablespoons of mustard oil in a pan.
    • Once heated, add green chilies, cinnamon stick, cashews, cardamoms, cumin, fennel, coriander seeds, bay leaf, cloves and black pepper seeds. Saute till the aroma comes.
    • Now add chopped onions and saute for 2 minutes.
    • Next, add ginger-garlic paste and saute until the raw smell goes.
    • Now add tomatoes and saute for another 3 minutes on low-medium flame.
    • Turn off the flame and let the mixture cool down.
    • After this, transfer the mixture into a blender and grind it into a fine paste.
    • Heat some oil in the pan and add ½ teaspoon of turmeric powder along with the Kashmiri red chili powder. Make sure the flame is low.
    • Immediately add the boiled and pricked baby potatoes and fry them for 5-7 minutes.
    • Take out the potatoes on a kitchen towel or tissue paper and keep it aside.
    • Heat 2 tablespoons of mustard oil in a pan and then add cumin seeds.
    • Let the seeds splutter and add ½ teaspoon of hing.
    • After this, transfer the paste into the pan and cook for 3-4 minutes on low-medium flame.
    • Now add chili, turmeric and coriander powder into the paste and stir until oil separates from the paste.
    • Turn off the flame and let the paste cool down for 2 minutes while you whisk the curd.
    • Add the whisked curd into the pan and stir nicely so that there are no lumps in the gravy.
    • Turn on the flame and stir the gravy for 1-2 minutes.
    • Add water to get your desired consistency.
    • Give a good stir to the gravy and let it cook until a boil comes.
    • Finally, add the fried potatoes and cover the lid of the pan.
    • Let the curry cook for 15-20 minutes on low flame.
    • Finally, add crushed Kasuri methi and turn off the flame of the stove.

    You can serve this dish with naan, phulka or pulao.

Instructions
  • Always use whole spices for preparing the dish,
Nutritional Information
  • People - 5
  • kcal - 364 kcal
  • Fat - 23 g
  • Protein - 7 g
  • Carbs - 35 g
  • Fiber - 5 g

Things To Keep In Mind:

  • Never boil the potatoes completely.
  • Always use whole spices for preparing the dish,
  • You can add fresh cream as well to garnish the dish. This will give a rich and creamy texture to the dish.
  • The dish usually isn't too spicy. So, if you want to have a bit of spicy flavour then you can add more green chilies.
  • The dish won't take you too long when you put the things together.

Also read: Dahi Paratha Recipe: Follow These Easy Steps To Cook Something New

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