Dum Aloo Punjabi

Dum Aloo Punjabi

Dum aloo punjabi is one the richest preparations with dum aloo. You can serve it in a party or just cook it at home for yourself. No matter what the occasion, this dish is loved by one and all.

Preparation Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Serves: 4 servings


Ingredients:

12 small Potatoes, boiled in salted water
2 meidum Onion, finely chopped/grinded
3/4 cup thick Curd (yogurt)
1 Bay Leaf
1 pinch Asafoetida
2 teaspoon Kashmiri Red Chilli Powder
1/4 teaspoon Turmeric Powder
1 tablespoon Ginger Garlic Paste
1 tablespoon Coriander Seeds
1/2 teaspoon Cumin Seeds
1/2 tsp Fennel Seeds
2-3 Whole Red Chillies
1 pod Green Cardamom
1 small piece of Cinnamon
4 Cloves
8-10 Cashew Nuts
1/2 tablespoon Kasuri Methi (Dried Fenugreek Leaves)
5 tablespoons Cooking Oil for Curry
Seperate Oil for frying the baby potatoes
Coriander Leaves, chopped
Mint Leaves, chopped
Salt

Directions:

1. Pressure cook the baby potatoes with 2 whistles. 
2. Peel boiled potatoes and prick them with a fork so that they get cooked from within.
3. Heat oil in a deep pan. Add boiled potatoes and fry them over medium heat until they turn light brown. Drain and transfer to plate.
4. Take 5 tablespoons oil in same kadai and heat it. Add a pinch of asafoetida and sauté for 8-10 seconds. 
5. Add bay leaves, whole red chillies, Fennel seeds, cumin seeds and finely chopped onion, sauté until onion turns light brown or for approx. 1-2 minutes. Add ginger garlic paste and sauté for 30 seconds.
6. Grind cashew nuts with some water into a smooth paste, add it to the onions and sauté for a minute.
7. Beat the curd and slowly add it in kadai. Add turmeric powder and kashmiri red chilli powder and mix again.
8. Stir continuously for 2-3 minutes or until oil starts to separate.
Add fried potatoes, kasuri methi, salt and cook on low heat for 2 minutes.
9. Add 3/4 cup water and bring it to boil.
10. When it starts to boil, cover the kadai and cook on low flame until you get the desired consistency of gravy. Turn off the heat and transfer to a serving bowl.
11. Garnish with coriander and mint leaves, serve hot.


My Variations:
- Make sure that curd is not sour otherwise curry will taste sour and also be careful while you add the curd to the gravy so that it does not curdle.
- Add kashmiri chill powder to give in a reddish texture to the gravy. This is very mild chilli and hence is used double the maount of normal chilli powder.
- In general, fennel seeds are not added. But if you do, it gives a whole new flavour to this dish.

Happy cooking!