Dum Aloo Punjabi Recipe

Dum Aloo Punjabi

Dum Aloo Punjabi is one of the most popular North Indian Potato Curry Recipe, simply cooked with Potatoes and Creamy Based Kasuri Methi Flavored Gravy. It’s truly a Punjabi style Dum Aloo Recipe contains a tangy flavor of Tomatoes and a Sweet hint of Onions.

This creamy and delicately spiced & flavored Dum Aloo Punjabi Recipe is one of my favorites and I generally serve it with Steamed Rice, Plain Phulka (Roti), Tandoori Roti or Naan. Even a Butter Naan goes very well with this.

There are many variations of making Dum Aloo. You can check out my Dum Aloo Recipe and Punjabi Dum Aloo Recipe, which are cooked with small Baby Potatoes in totally different style. Region by region procedures, Ingredients, flavors and tastes are different. Today I am sharing Punjabi Dum Aloo Recipe which is of Restaurant Style, and for making it nearly to the Restaurant taste, I added Cashew nuts, heavy Cream and Kasuri Methi.

Dum Aloo Punjabi

Usually baby potatoes are used in any dum aloo gravy. But it is absolutely fine to use regular potatoes either chopped in big chunks or boiled and then stuffed. I have peeled the potatoes and then stuffed them with its own mixture, now that’s something different you must learn. If you are using new baby potatoes which has very thin skin, then you can keep the skin on as it is. For the health reasons, I made semi-healthy dum aloo without compromising restaurant style flavors. Do you know how? Instead of deep frying the potatoes, I have boiled them and then cooked in gravy. I am saying semi healthy, because it has high calorie ingredients, such as heavy cream and cashew nuts paste. For complete list of ingredients and step by step instructions, please refer to recipe snippet below.

So without wasting much time, let’s just start making Dum Aloo Punjabi Recipe in Restaurant Style. Slice the onion in fine pieces.Dum Aloo Punjabi Recipe Step1Make the paste of Onion slices and keep aside.Dum Aloo Punjabi Recipe Step2Chop the Tomatoes in small pieces and keep aside. You can make the puree of Tomatoes as well.Dum Aloo Punjabi Recipe Step3Boil the Potatoes, peel and then make the small hole in the center of each boiled Potato.Dum Aloo Punjabi Recipe Step4Mix Red Chili Powder, finely chopped Coriander Leaves and Salt to taste in the Potato Bits, which you have just taken out from the center of whole Boiled Potatoes. Stuff the whole Boiled Potatoes with the prepared Potato Mixture and keep aside. Dum Aloo Punjabi Recipe Step5Heat Oil in a vessel and saute Whole Garam Masala (1 bay leaf, 1 tsp Cumin Seeds, 1 Star Aniseed, 1 Green Cardamom, 2-3 Cloves and 2-3 Black Peppercorns) for a few seconds till it emits a nice aroma.

Dum Aloo Punjabi Recipe Step6Add prepared Onion Paste along with fine chopped Green Chilies and stir fry till the onion turns little pink in color. Then stir in Ginger-Garlic Paste and Cashew nuts Paste as well.Dum Aloo Punjabi Recipe Step7Add finely chopped Tomatoes, Kashmiri Red Chili Powder, Turmeric Powder, Coriander Powder and Salt to taste.Dum Aloo Punjabi Recipe Step8When the nice color of gravy comes out then add Garam Masala Powder, Lemon Juice and Kasuri Methi.Dum Aloo Punjabi Recipe Step8Stir in Cream and add Stuffed Boiled Potatoes. Add water, mix well and cook for few more minutes, till the Potatoes soften and absorb all the flavors of gravy.Dum Aloo Punjabi Recipe Step9Finally garnish it with fine chopped Coriander Leaves. Dum Aloo Punjabi Recipe is ready now. You can serve it with hot Indian Chapati, Rice or Naan.Dum Aloo Punjabi

How to make Dum Aloo Punjabi Recipe:

Dum Aloo Punjabi Recipe

Rating: 51

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 4 cups

Serving Size: 1 cup

Calories per serving: 190

Fat per serving: 8g

Dum Aloo Punjabi Recipe

Dum Aloo Punjabi Recipe is the most popular North Indian Potato Curry Recipe, simply cooked with Potatoes and Creamy Based Kasuri Methi Flavored Gravy.

Ingredients

  • 4 medium size boiled potatoes (aloo)
  • 4 medium onions, sliced
  • 4 tomatoes, fine chopped
  • 4 green chilies, finely chopped
  • 1 tbsp ginger-garlic paste
  • 1 tbsp cashew nuts paste
  • 1/2 tbsp heavy whipped cream
  • 1 tsp cumin seeds
  • 1 bay leaf
  • 1 star aniseed
  • 1 green cardamom
  • 2-3 cloves
  • 2-3 black peppercorns
  • 2 tsp Kashmiri Red Chili Powder
  • 1/2 tsp Turmeric Powder
  • 1 tsp Coriander Powder
  • 1 tsp Garam masala powder
  • 1/2 tsp lemon juice
  • 1 tbsp Crushed Kasuri methi (fenugreek leaves)
  • Few Coriander leaves, finely chopped
  • 2 tablespoon cooking oil
  • Salt to taste

Instructions

  1. Boil the potatoes in a pressure cooker, while boiling them add enough water so that potatoes are submerges in the water. Once pressure released, then you can open the lid.
  2. Peel the boiled potatoes and make a carter / hole in the center of boiled potatoes, just like shown in images. Reserve the potato mix, which you are taking out from the center of whole boiled potatoes. It will be used later for stuffing.
  3. Now in the reserved mix of potatoes, add little bit of Salt, 1/2 teaspoon red chili powder and some finely chopped coriander leaves. Mix it well and divide the mixture in 4 equal portions and stuff in the center of 4 whole boiled potatoes. Keep it aside.
  4. Now make a paste of 4 sliced onions and keep it aside.
  5. Heat about 2 tbsp of cooking oil in a vessel or pan and saute 1 tsp cumin seeds, 1 green cardamom, 2-3 cloves, 2-3 black peppercorns for few seconds on low flame. Add prepared onion paste and chopped green chilies. Cook it for 2-3 minutes on low flame till the raw flavor of onion disappears.
  6. Now stir in 1 tbsp ginger-garlic paste and 1 tbsp cashew nuts paste. Cook continuously for few more seconds.
  7. Add 4 finely chopped tomatoes and mix well. When the tomatoes turns mushy, then add 2 tsp Kashmiri Red Chili Powder, 1/2 tsp Turmeric Powder, 1 tsp Coriander Powder, 1 tsp Garam masala powder, 1/2 tsp lemon juice and salt to taste. Be careful while adding the salt here, because we have already put some salt in the stuffing of boiled potatoes.
  8. Mix all the spices very well in tomato gravy. Now cover the pan, simmer the flame and leave to cook it for about 2-3 minutes.
  9. When the nice color of gravy comes out, then stir in 1/2 tbsp heavy whipped cream and 1 tbsp crushed kasuri methi. At this moment, you can add stuffed potatoes as well. Add about 1 cup of water and mix very gently, so that the stuffing should not come out.
  10. Cover the pan and leave to cook it for 5 more minutes on simmer. Finally garnish it with fine chopped coriander leaves and serve with Roti, Rice or Naan.

Notes

you can add fresh yogurt (curd), if heavy whipped cream is not available. Adjust the spices as per your taste. Do not make it more watery or thin. This recipe tastes good, only if you keep the gravy of thick consistency. Kashmiri Red Chili Powder gives a nice color to the dish, if it is not available, then add normal red chili powder and for the good color, you can add little bit of red-orange food color. You can cook this Punjabi dish in clarified butter or ghee, instead of oil, but then it will be too high in calories.

1 Comment

  1. Sarla

    September 30, 2014 at 12:26 pm

    Looks Yummy !!

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