Punjabi Shahi Dum Aloo Recipe: Dum Aloo Recipe

Punjabi Dum Aloo is one of the most iconic dishes of Indian cuisine. It is considered a royal dish in the North Indian states. It is made on any festival or happy occasion. Apart from this, if any guest comes to your house suddenly, then you can make this dish for dinner because potatoes and curd are available at home, and it is also easy to make. With the help of this recipe, you can learn to make Punjabi-style Dum Aloo at home in a very easy way. It has a gravy made of curd flavored with Kasuri Methi. It takes less time to make it. So let's know about the method of making it and the ingredients used in it. 

Ingredients:

15 small potatoes (approx 400 - 500 grams)

1 large onion, finely chopped

1-2 tomatoes finely chopped

3/4 cup thick yogurt

1 bay leaf

1 pinch asafoetida

1 tsp Kashmiri red chili powder

1/4 tsp turmeric powder

1 tsp ginger garlic paste

1 tbsp dried coriander

1/2 tsp cumin seeds

1 green cardamom

A small piece of cinnamon

1 clove (optional)

8-10 cashew nuts

1/2 tsp Kasuri Methi

5 tbsp oil

2 tbsp finely chopped coriander leaves

Salt, to taste

Punjabi Style Dum Aloo Recipe

Instructions:

1. Peel the boiled potatoes and pierce them with a fork. Heat 2 tbsp oil in a pan. Add the boiled potatoes and fry on a medium flame till they turn light golden brown. Remove them in a plate.

2. After this, take a pan, add 1 tablespoon oil in it and heat it. Add dry coriander, cumin, cardamom, cinnamon, cloves and cashews or chopped onions and fry lightly, then add tomatoes and fry. Now let all the spices cool down. After the spices cool down, take a mixer and grind them finely.

3. Heat 2-3 tablespoons of oil in the same pan. Add a pinch of asafoetida, bay leaves in it. Now add ginger-garlic paste and fry for 30 seconds. After this add ground puri to it.

4. Beat the curd and add all the spices like turmeric powder, Kashmiri red chilli powder and coriander powder and beat it again. Slowly pour it into the pan and mix with a ladle. Keep in mind that the ladle does not move so that the curd thickens.

5. Now mix all the things well. Cook it by stirring continuously with a ladle for 2-3 minutes until the oil starts separating.

6. Now add fried baby potatoes, Kasuri Methi, sugar, and salt as per taste. Mix well and cook for some time on low flame.

7. Add 3/4 cup water and let it boil on medium flame. When it starts boiling, cover the gravy and let it cook on low flame for 5 minutes or till the gravy thickens.

8. Finally, turn off the gas and transfer it to a serving bowl. Garnish with coriander leaves and serve the Punjabi Dum Aloo hot.

Note:

- For traditional taste, instead of boiled potatoes, fry raw potatoes in oil till golden brown.

- Make sure that the curd is not sour, otherwise the curry will also taste sour.

- You can serve this Punjabi curry with Amritsari Kulcha, Butter Naan, Tandoori Roti, Plain Parathas, or Jeera Rice for lunch or dinner. You can also serve it with Phulka Roti, Gujarati Dal, and Boiled Rice for lunch.

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