Punjabi dum aloo recipe (restaurant style)
punjabi dum aloo recipe with step by step photos. This dum aloo recipe is exactly restaurant like and not spicy-hot like the kashmiri dum aloo. This punjabi dum aloo has a tang from curd,sweet hint from onions and in combination with the usual indian spices, what you get is a creamy and delicately spiced & flavored dum aloo.
I have adapted this punjabi dum aloo recipe from foodviva.com with slight modification.Many times i tried this at home and came out perfect like restaurant taste. Deep fried aloo (potato) ,fried onion gives extraordinary taste. Rich cashew paste is so important for North Indian dishes , to compensate cashews i have add curd in it. however, the dish would equally taste good with homemade curd.
I have checked the Punjabi dum aloo recipe videos ,how to make them perfect.The secret behind them is the creamy texture .To make them perfect either we can use curd or cashews.
Let see how to make Punjabi Dum Aloo recipe with step by step pictures.
Boil baby potatoes and peel it. Prick them with a fork. Heat oil in a pan. Add boiled potatoes and shallow fry them over medium heat until they turn light brown. Drain and transfer to plate.Powder the coriander seeds, cumin seeds, cardamom pod, cinnamon and cloves ,keep aside until use.In the same pan add oil and heat it. Add a pinch of asafoetida .Add bay leaves and finely chopped onion, sauté until onion turns light brown. Add ginger garlic paste and sauté for 30 seconds.Add dry chilly powder, grinded mix powder and sauté for a minute.
Now add in the fried potatoes and mix well with masala. Roast it for a while.
Beat curd and slowly add it into the kadai. Stir continuously for 2-3 minutes or until oil starts to separate. Add kasuri methi, sugar and salt, cook on low heat for 2 minutes.When it starts to boil, cook covered on low flame until you get the desired consistency of gravy. Turn off the heat and transfer to a serving bowl. Garnish punjabi dum aloo with coriander leaves, serve hot.
- 10-15 baby potatoes, boiled
- 1 large Onion, finely chopped
- ¾ cup thick Curd (yogurt)
- 1 Bay Leaf
- 1 pinch Asafoetida
- 1 teaspoon Red Chilli Powder
- ¼ teaspoon Turmeric Powder
- 1 tablespoon Ginger Garlic Paste
- 1 tablespoon Coriander Seeds
- ½ teaspoon Cumin Seeds
- 1 pod Green Cardamom
- 1 small piece of Cinnamon
- 4 Cloves
- ½ tablespoon Kasuri Methi (Dried Fenugreek Leaves)
- 1 teaspoon Sugar (optional)
- 3 tablespoons Cooking Oil
- 2 tablespoons Coriander Leaves, chopped
- Salt
- Boil baby potatoes and peel it. Prick them with a fork. Heat oil in a pan. Add boiled potatoes and shallow fry them over medium heat until they turn light brown. Drain and transfer to plate.
- Powder the coriander seeds, cumin seeds, cardamom pod, cinnamon and cloves ,keep aside until use.
- In the same pan add oil and heat it. Add a pinch of asafoetida .Add bay leaves and finely chopped onion, sauté until onion turns light brown. Add ginger garlic paste and sauté for 30 seconds.Add dry chilly powder, grinded mix powder and sauté for a minute.
- Now add in the fried potatoes and mix well with masala. Roast it for a while.
- Beat curd and slowly add it into the kadai. Stir continuously for 2-3 minutes or until oil starts to separate. Add kasuri methi, sugar and salt, cook on low heat for 2 minutes.When it starts to boil, cook covered on low flame until you get the desired consistency of gravy. Turn off the heat and transfer to a serving bowl. Garnish punjabi dum aloo with coriander leaves, serve hot.
We can substitute cashew nut paste for curd.
Methi give nice flavour to the masala,so don't skip it.
Yum…
simple and tasty gravy.. love that color
Wow these dum aloo are looking so tempting. Nice recipe dear !!