Name: Punjabi Dum Aloo recipe by Moumita Malla at BetterButter
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 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 )

ABOUT Punjabi Dum Aloo RECIPE

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.

Ingredients Serving: 4

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 )

Instructions

Wash the baby potatoes and wipe them dry.
Boil the potatoes with skin then peel the skin off.
Grind the soaked cashew to a smooth paste.
Roast and grind coriander seeds, cumin seeds, cardamom pod, cinnamon and cloves into a dry mix powder. Keep aside.
Blend the tomatoes to a smooth puree or you can use store bought tomato puree.
Take a pan, add oil, fry the potatoes till they are golden brown. Keep aside.
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.
Cook on low flame till it becomes golden brown and the oil separates,add the tomato puree to the browned paste and stir.
Add salt, turmeric powder, red chilly powder, above mentioned dry spice mix powder one by one. Stir again and fry till the oil separates.
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.
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.
Garnish dum aloo with some chopped coriander leaves.
Serve it with naan or any other Indian bread or rice.

Similar Recipes