dum Aaloo pyaaj | How to make dum Aaloo pyaaj

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ByPoonam Kothari
Created on 31st May 2017
  • dum Aaloo pyaaj, How to make dum Aaloo pyaaj
dum Aaloo pyaajby Poonam Kothari
  • dum Aaloo pyaaj | How to make dum Aaloo pyaaj (10 likes)

  • 0 reviews
    Rate It!
  • By Poonam Kothari
    Created on 31st May 2017

About dum Aaloo pyaaj

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 liked by the people of every age group. dum Aaloo pyaaj by Poonam Kothari is a step by step process which is best to understand for the beginners. dum Aaloo pyaaj is a dish which comes from Punjabi cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 4 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering dum Aaloo pyaaj takes 10 minute for the preparation and 30 minute for cooking. The aroma of this dum Aaloo pyaaj make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then dum Aaloo pyaaj will be the best option for you. The flavor of dum Aaloo pyaaj is unforgettable and you will enjoy each and every bite of this. Try this dum Aaloo pyaaj at your weekends and impress your family and friends.

  • Prep Time10mins
  • Cook Time30mins
  • Serves4People
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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