Punjabi Dum Aloo Recipe

May 15, 2015

Preparation Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Serves: 3 servings


-15 small Potatoes, boiled in salted water
-1 large Onion, finely chopped
-3/4 cup thick Curd (yogurt)
-1 Bay Leaf
-1 pinch Asafoetida
-1 teaspoon Red Chilli Powder
-1/4 teaspoon Turmeric Powder
-1 tablespoon Ginger Garlic Paste
-1 tablespoon Coriander Seeds
-1/2 teaspoon Cumin Seeds
-1 pod Green Cardamom
-1 small piece of Cinnamon
-4 Cloves
-8-10 Cashew Nuts
-1/2 tablespoon Kasuri Methi (Dried Fenugreek Leaves)
-1 teaspoon Sugar (optional)
-5 tablespoons Cooking Oil
-2 tablespoons Coriander Leaves, chopped

Direction to Prepare :

Step-1 Peel boiled potatoes and prick them with a fork.

step-2 Heat 2 tablespoons oil in a pan. Add boiled potatoes and shallow fry them over medium heat until they turn light brown. Drain and transfer to plate.

step-3 Grind coriander seeds, cumin seeds, cardamom pod, cinnamon, cloves and cashew nuts into a dry mix powder. Keep aside until called for use.

step-4 Take remaining 3 tablespoons oil in same kadai and heat it. Add a pinch of asafoetida and sauté for 8-10 seconds. Add bay leaves 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.

step-5 Add dry mix powder (prepared in step 3) and sauté for a minute.

step-6 Beat curd and slowly add it in kadai. Add turmeric powder and red chilli powder and mix again.

step-7 Stir continuously for 2-3 minutes or until oil starts to separate.

step-8 Add shallow fried potatoes, kasuri methi, sugar and salt, cook on low heat for 2 minutes.

step-9 Add 3/4 cup water and bring it to boil.

step-10 When it starts to boil, cook covered on low flame until you get the desired consistency of gravy. Turn off the heat and transfer to a serving bowl.

Garnish punjabi dum aloo with coriander leaves, serve hot.


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