dum Aaloo pyaaj | How to make dum Aaloo pyaaj

By Poonam Kothari  |  31st May 2017  |  
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  • dum Aaloo pyaaj, How to make dum Aaloo pyaaj
dum Aaloo pyaajby Poonam Kothari
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About dum Aaloo pyaaj Recipe

A punjabi style potato curry , made with baby potatoes and spices, to be served with some roti.

dum Aaloo pyaaj is a delicious dish which is enjoyed by the people of every age group. The recipe by Poonam Kothari teaches how to make dum Aaloo pyaaj step by step in detail. This makes it easy to cook dum Aaloo pyaaj in your kitchen at home. This recipe can be served to 4 people. You can find this dish at most restaurants and you can also prepare dum Aaloo pyaaj at home. This amazing and mouthwatering dum Aaloo pyaaj takes 10 minutes for the preparation and 30 minutes for cooking. The aroma of this dum Aaloo pyaaj is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then dum Aaloo pyaaj is a good option for you. The flavour of dum Aaloo pyaaj is palatable and you will enjoy each and every bite of this. Try this dum Aaloo pyaaj and impress your family and friends.

dum Aaloo pyaaj

Ingredients to make dum Aaloo pyaaj

  • 250 gms baby potato
  • 250 gms baby onions
  • 2 medium sized onions
  • 3 tomato
  • 7-8 garlic pods
  • 1/2 tsp ginger paste
  • 2tbsp malai
  • 1/2 cup curd
  • 3-4 cloves
  • 2tejpatta
  • 1-2 cinnamon sticks
  • 1tsp jeera
  • 1/4 tsp hing (optional)
  • 1/2 tsp (hing)asafoetida
  • redchiily powder 1 tsp
  • 1/2 tsp haldi powder
  • 1tsp corriander powder
  • 1 tbsp kasoori methi
  • salt to taste
  • Garam masala 1/2 tsp

How to make dum Aaloo pyaaj

  1. remove skin of potatoes
  2. remove skin of onions
  3. prick them with fork or knife
  4. roughly chop tomato and take in grinder
  5. add garlic
  6. add 2medium size onions
  7. add ginger
  8. add red chili powder
  9. haldi powder
  10. add corriander powder
  11. grind it to paste
  12. take ghee in deep pan
  13. saute pricked potatoes and onions in ghee
  14. for two minutes
  15. remove potato and onions in other plate
  16. in same pan add jeera
  17. add hing/asafoetida
  18. add cloves
  19. add tejpatta
  20. add cinnamon
  21. add tomato paste
  22. cook till ghee leaves sides of pan
  23. whisk malai and curd together
  24. add to tomato puree
  25. cook for 5-7 minutes
  26. add onion and potatoes
  27. cover the pan and cook on slow flame
  28. add half glass of water
  29. cook for 10 minutes
  30. just prick knife in potatoe
  31. check if its cooked properly from inside
  32. now add salt
  33. add garam masala
  34. cook for 5minutes more
  35. switch off flame
  36. add kasoori methi cover and keep for 5minutes
  37. serve with Parathas,naans and rotis

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