There are several ways and variations of making a good Punjabi Dum Aloo. Most Indian restaurants serve Dum Aloo and it is a hot favorite and popular in many parts of the world too. Punjabis love their Dum Aloo with their tandoori rotis and enjoy it as a part of their regular meals.
This Dum Aloo has smooth, thick and aromatic gravy with well balanced spices. The preparation is ideal for children too. This dish is usually served as a main course. It is a great dish to serve at parties. If you are looking for a relaxed and lazy weekend then this is an ideal dish to be enjoyed with your favorite Indian bread and raita or green salad.
Most of us love potatoes and I just cannot resist them. I was really glad that this Punjabi Dum Aloo turned out the way I wanted it to be! It was super delicious!! J Do give it a try and enjoy… 😀
Ingredients:
- 12 baby Potatoes
- ¼ cup Onions (fried crisp & lightly golden)
- 8 Cashew nuts (powdered & soaked in some warm water)
- ½ tsp. Sauf (Fennel Seeds)
- 1 tsp. fresh Garlic paste
- ½ tsp. fresh Ginger paste
- 4 tbsps. Tomato paste or puree
- ½ cup thick Curds (whisked; should not be sour)
- 2 Bay Leaves (Tej Patta)
- A pinch of Asafoetida (Hing)
- 1 tbsp. Coriander pwd.
- ¼ tsp. Turmeric pwd.
- ½ tsp. Red Chilli pwd. or to taste
- ¼ tsp. roasted Cumin pwd.
- 1 tsp. Punjabi Garam Masala pwd.
- 2 pods Green Cardamom pwd.
- ½ tsp. lightly crushed Kasuri Methi (dry Fenugreek leaves)
- ¼ tsp. Sugar or to taste (optional)
- 8 tbsps. Vegetable Oil or as per choice
- Salt to taste
Garnishing:
- Freshly chopped Coriander Leaves
- Fresh Cream (optional)
Procedure:
Grind cashew nuts, sauf and crisp fried onions with enough water to a thick and smooth paste.
Wash the baby potatoes and boil them in their jackets until just cooked tender. Do not boil them until soft.
Peel off the skin of all the boiled potatoes and lightly prick each potato with a fork or a tooth pick.
Heat 4 tablespoons of oil in a kadhai/wok or a sufficiently deep and broad pan until hot.
Add the pierced potatoes and shallow fry them over medium heat until light golden. Drain and transfer to a bowl.
Add the remaining oil to the same pan and heat until hot.
Reduce heat and add a pinch of asafoetida, the bay leaves, ginger-garlic paste and sauté until rawness disappears.
Next, add the prepared spice paste and again sauté for a few seconds.
Add the tomato puree and the whisked curds. Stir to mix well.
Now, add all the remaining spice powders, sugar and kasuri methi.
Stir and cook on medium heat until oil starts to separate.
Add the fried baby potatoes; stir gently and add enough water depending on the consistency of the gravy you desire. Remember the potatoes will absorb some of the liquid.
Adjust salt to taste. Give it a good stir and cook on simmer until the gravy is sufficiently thick.
Turn off the heat and let the Punjabi Dum Aloo rest awhile for the flavors to meld.
Transfer to a serving bowl and garnish with freshly chopped coriander leaves.
Serve with naan, kulcha, roti, paratha or steamed rice.
Tips & Variations:
- Deep fry the potatoes for a richness and texture.
- For a Shahi flavor you may drizzle cream and add dry fruit.
- To get a deeper red gravy use dry Kashmiri chilli paste.
- Tomato paste and tomato puree also enhances the rich red color of the gravy.
- For a well balanced and smooth taste always use curds which are not sour.
- For fragrant aroma, use fresh green cardamom and sauf.
