Name: DUM ALLO IN PUNJABI STYLE recipe by Sonia Batra at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 15 Small potatos; 2 large chopped onion; 2 cup curd; 1 bay leaf; 1 pinch hing (asafoetida); 1 tsp red chili powder; 1/2 tsp ginger and garlic powder; 1 tsp ginger and garlic paste; 1/2 coorindar powder; 1/2 tsp roasted cumin powder; 4-5 green cardamom; 1/2 tsp cinamom powder; 4 cloves; 10 pieces of cashew nuts; 1/2 tsp kasuri methi (dried fenugreek leaves); 1 tsp sugar optional; 2 tsp cooking oil; 2 tsp fresh coorinder leaves

ABOUT DUM ALLO IN PUNJABI STYLE RECIPE

Dum Aloo is a potato based dish, it is a part of the traditional Kashmiri Pandit Cuisine from kashmir valley, (Jammu and Kashmir), usually small deep fry potoroes are used and then cooked slowly at low flame in a gravy with spieces, dum allo is a popular recipe. today i used baked potato instead of fry and make in punjabi style.

Ingredients Serving: 4

15 Small potatos
2 large chopped onion
2 cup curd
1 bay leaf
1 pinch hing (asafoetida)
1 tsp red chili powder
1/2 tsp ginger and garlic powder
1 tsp ginger and garlic paste
1/2 coorindar powder
1/2 tsp roasted cumin powder
4-5 green cardamom
1/2 tsp cinamom powder
4 cloves
10 pieces of cashew nuts
1/2 tsp kasuri methi (dried fenugreek leaves)
1 tsp sugar optional
2 tsp cooking oil
2 tsp fresh coorinder leaves

Instructions

Peel boil potatoes and prick them with a fork
Put in airfryer for roast instead of shallow fry
Heat oil in a pan or kadahi, add a pinch of asafoetida (hing) and bay leaves
Add Chopped onion, saute until onion turns light brown, it takes 2-3 mins. Add ginger/garlic paste and saute for 1 min.
Grind green cardamom, cloves, cashew nuts,
Add all dry ingredients except turmeric, red chili and salt and mix well and saute for 1 min.
Beat the curd, slowly add in a kadahi and mix well.
Add turmeric powder and red chili powder and mix again.
Stir continuously until oil starts to separate for around 2-3 mins.
Add baked potato , kasuri methi and sugar and salt
Cook on low flame fro 2 mins.
Add 3/4 cup of water and bring it to boil over medium flame
when it start to boil, cook covered on low flame until you get the desire consistency of gravy it will take around 3-4 mins.
Turn off the flame and transfer it to serving bowl.
Garnish Punjabi dum aloo with fresh coorinder leaves and sereve hot.

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