Punjabi Dum Aloo Recipe | qfoodi

Dum Aloo is classic Indian recipe with lots of flavours and is served on special occasions like weddings and festivals.

Today I'm going to share with you this easy, creamy and delicious Restaurant style Dum Aloo recipe.

Dum aloo basically means steam cooked potatoes but since we are in indian kitchen, it does not work without some spices!!

In dum cooking the pot /pan is sealed with the help of dough so that no steam is escaped. It is a slow cooking method which adds extra flavor to the dish.

In India various dishes are prepared using this style of cooking like the most famous Dum Biriyani , Dum Baingan , Dum Aloo.

Preparation Time - 20 minutes

Cooking Time - 15 minutes

Total Time - 35 minutes

Servings - 4 servings

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Some quick tips for Dum Aloo -

• Do not completely boil the potatoes as they will be cooked in the gravy.

• Do not add the spices directly in the grinder. Let the spices cool down as a paste will be formed after grinding the hot spices.

• Do not add the curd/yogurt on the high flame. Reduce the flame to medium and then add the curd/yogurt. Constantly mix the gravy after adding curd/yogurt till a boil otherwise the curd will become sour. 

• Asafoetida is most important spice in the recipe. Make sure to add it.

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Ingredients -

• 10-12 Baby potatoes
• 1 roughly chopped onion (large)
• 1 bay leaf (tej patta)
• 1.5 tbsp red chilli powder
• 1 tbsp turmeric powder (haldi powder)
• Salt as per taste
• 1.5 tbsp coriander powder (dhaniya powder)
• ½ tbsp cumin seeds (jeera seeds)
• ½ tsp cumin powder (jeera powder)
• 1 tbsp Fennel Power (sauf powder)
• 2-3 green cardamom (elaichi)
• 8-10 cashew nuts
• 2-3 green chillies (slit half)
• 1 tsp tsp asafoetida (hing)
• 1 cup curd/yogurt
• 1 tsp garam masala
• 1tsp Fenugreek leaves (Kasuri methi)
• Oil

Procedure to follow-

 

For boiling potatoes -

• Boil the potatoes for 5 minutes on a high flame.
• After boiling, peel the potatoes and prick them using a fork. 
• Marinate the potatoes with 1tbsp curd (add ½tsp red chilli powder, ½ turmeric powder, salt as per taste in the curd and mix well).
• We will fry potatoes later.

For making masala -

• Roast all the spices (bay leaves, cumin seeds, coriander seeds, fennel seeds, cardamom) in a pan.
• Let the spices cool down to room temperature before grinding.

In the mean time we can prepare for our gravy.

For making gravy -

• Add 1 tbsp oil in a pan and heat it. Add roughly chopped ginger and garlic and cook for few seconds on high flame.
• Add  roughly chopped onions and saute them till they are translucent.
• Add cashew nuts.
• Cook for few minutes.

Till now the roasted spices would have cooled down.

• Grind the roasted spices in a grinder and put all the mixture powder in the 1 cup curd and mix well.

• Now grind the cooked onions, cashew nuts in the grinder and make a fine paste from it.

• Now we will shallow fry our potatoes for 5-6 minutes we have prepared earlier.

For assembling -

•  Heat 2 tbsp oil in a pan and add cumin seeds and cook for around 30 seconds.
• Add the onion paste in the pan and mix well.(do not cook the onion paste for long as we've cooked it before).
• Add 1 tbsp coriander powder, 1tsp cumin powder and ½tbsp fennel powder.
• Add 1 tsp red chilli powder, salt as per taste, ½tsp turmeric powder.
• Now reduce the flame to medium and add the curd/yogurt mixture in the pan and stir it continuously till it comes to a boil.
• Add asafoetida and fried potatoes.
• Add some crushed Fenugreek leaves and mix well.
• Now cover the lid of the pan for Dum cooking for 8-10 minutes.
• After 8-10 minutes the oil will seperate from the gravy and your Creamy, delicious, mouth watering Dum Aloo is ready.

Your restaurant style Dum Aloo is ready to serve.

Comment down for any query.

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