Punjabi Dum Aloo | How to make Punjabi Dum Aloo

By Moumita Malla  |  1st Oct 2015  |  
4 reviews Rate It!
  • Punjabi Dum Aloo, How to make Punjabi Dum Aloo
Punjabi Dum Alooby Moumita Malla
  • Prep Time

    0

    mins
  • Cook Time

    20

    mins
  • Serves

    4

    People

443

4





About Punjabi Dum Aloo

The Punjabi dum aloo is one of the most delicious potato curry. The gravy is made from onion-tomato paste. To make it creamy, cashew nuts and yougurt are added. Addition of kasoori methi makes it more flavorful.

Punjabi Dum Aloo is an authentic dish which is perfect to serve on all occasions. The Punjabi Dum Aloo is delicious and has an amazing aroma. Punjabi Dum Aloo by Moumita Malla will help you to prepare the perfect Punjabi Dum Aloo in your kitchen at home. Punjabi Dum Aloo needs few minutes for the preparation and 20 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Punjabi Dum Aloo. This makes it easy to learn how to make the delicious Punjabi Dum Aloo. In case you have any questions on how to make the Punjabi Dum Aloo you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Moumita Malla. Punjabi Dum Aloo will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Punjabi Dum Aloo

Ingredients to make Punjabi Dum Aloo

  • 1/2 kilogram small or baby potatoes boiled in salted water
  • 1 large Onion finely chopped
  • 1 tablespoon thick curd (yougurt )
  • 1 Bay Leaf
  • Oil-1/2cup
  • Salt to taste
  • 1teaspoon red chilli powder
  • 1/4 tablespoon turmeric powder
  • 1 tablespoon Ginger Garlic Paste
  • 1 tablespoon Coriander Seeds
  • 1/2 teaspoon Cumin Seeds
  • 1 pod Green Cardamom
  • 1 small piece of Cinnamon
  • 4 Cloves
  • 8-10 Cashew Nuts ( soaked in water )
  • 1/2 tablespoon Kasuri Methi ( Dried Fenugreek Leaves )
  • Coriander leaves - 1 / 2 cup (chopped )

How to make Punjabi Dum Aloo

  1. Wash the baby potatoes and wipe them dry.
  2. Boil the potatoes with skin then peel the skin off.
  3. Grind the soaked cashew to a smooth paste.
  4. Roast and grind coriander seeds, cumin seeds, cardamom pod, cinnamon and cloves into a dry mix powder. Keep aside.
  5. Blend the tomatoes to a smooth puree or you can use store bought tomato puree.
  6. Take a pan, add oil, fry the potatoes till they are golden brown. Keep aside.
  7. Add a pinch of asafoetida and sauté for 8-10 seconds. Add bay leaves and and finely chopped onions,saute until onions turn light brown. Add ginger garlic paste and sauté for 30 seconds.
  8. Cook on low flame till it becomes golden brown and the oil separates,add the tomato puree to the browned paste and stir.
  9. Add salt, turmeric powder, red chilly powder, above mentioned dry spice mix powder one by one. Stir again and fry till the oil separates.
  10. Now beat the yogurt with cashew paste and add, fry till the oil separates. Add fried potatoes and kasuri methi, mix and cook for 2 minutes.
  11. Add 3/4 cup water,bring it to boil, when water will start boiling, cover with lid, simmer for 5 minutes till the gravy thickens.Turn off the gas. Transfer dum aloo into serving bowl.
  12. Garnish dum aloo with some chopped coriander leaves.
  13. Serve it with naan or any other Indian bread or rice.

My Tip:

I always prefer to make this using baby potatoes...It tastes good.

Reviews for Punjabi Dum Aloo (4)

Ruby Duttaa year ago

yummy..good to eat with hot puris n parathas would definitely try it
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Veena Kaliaa year ago

yummy ,
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Suchitra Raoa year ago

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saheda vohraa year ago

there's no mention of tomatoes or its puree in the ingredients list
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