Learn how to make Punjabi Dum Aloo recipe in Hindi from Chef Seema Gadh on Swaad Anusaar.
Dum Aloo or Alu Dum is an authentic North-Indian Veg Main Course recipe made with baby potatoes, Indian spices and yogurt. It tastes best when paired with roti or kulcha. Try it at home and send us your feedback in the comments below.
Ingredients for Potatoes:
4-5 tbsp Mustard Oil
500 gms Baby Potatoes, boiled & peeled
Salt to taste
1 tsp Red Chilli Powder
1/2 tsp Turmeric Powder
Ingredients for gravy:
2 Onions, sliced
Whole Spices (Cinnamon Stick, Green Cardamom, Black Cardamom, Cloves)
8-10 Garlic Cloves
1 inch Ginger
1 Green Chilli
12-15 Cashews, soaked
Water as required
4 Tomatoes, puréed
Salt to state
1 tbsp Red Chilli Powder
1/2 tsp Turmeric Powder
1 tsp Coriander Powder
1 tsp Cumin Powder
1/2 tsp Garam Masala
1 cup Beaten Curd
1 tsp Dried Fenugreek Leaves
Coriander Leaves
Method of preparation:
In a pan heat oil, prick the potatoes so that all the masalas get mixed nicely into the potatoes.
Add salt, red chili powder, turmeric powder to the potatoes and mix them well.
Now add the potatoes into the pan and shallow fry them.
Once they turn golden brown take them out in a plate.
In the same pan which has some oil in it add onions, spices, garlic, ginger and saute them.
Add green chili, cashew, saute them for some time and then switch off the flame.
Keep the pan aside to cool and once it's done cooling add some water and grind it. Our Onion Paste is ready.
In another pan heat oil, add the onion paste and saute it for 4-5 minutes.
Add tomato puree, salt, red chili powder, turmeric powder and saute it.
Add coriander powder, cumin powder, garam masala, coriander leaves and mix them well.
Once it comes to a boil lower the flame, add yogurt and keep stirring it.
Add fried potatoes to the curd mixture, close the lid and cook it for 5-7 minutes.
Sprinkle some dried fenugreek leaves, coriander leaves and mix it well.
Switch off the flame and take it out in a serving bowl.
Our Punjabi Dum Aloo is ready to serve.
Dum Aloo or Alu Dum is an authentic North-Indian Veg Main Course recipe made with baby potatoes, Indian spices and yogurt. It tastes best when paired with roti or kulcha. Try it at home and send us your feedback in the comments below.
Ingredients for Potatoes:
4-5 tbsp Mustard Oil
500 gms Baby Potatoes, boiled & peeled
Salt to taste
1 tsp Red Chilli Powder
1/2 tsp Turmeric Powder
Ingredients for gravy:
2 Onions, sliced
Whole Spices (Cinnamon Stick, Green Cardamom, Black Cardamom, Cloves)
8-10 Garlic Cloves
1 inch Ginger
1 Green Chilli
12-15 Cashews, soaked
Water as required
4 Tomatoes, puréed
Salt to state
1 tbsp Red Chilli Powder
1/2 tsp Turmeric Powder
1 tsp Coriander Powder
1 tsp Cumin Powder
1/2 tsp Garam Masala
1 cup Beaten Curd
1 tsp Dried Fenugreek Leaves
Coriander Leaves
Method of preparation:
In a pan heat oil, prick the potatoes so that all the masalas get mixed nicely into the potatoes.
Add salt, red chili powder, turmeric powder to the potatoes and mix them well.
Now add the potatoes into the pan and shallow fry them.
Once they turn golden brown take them out in a plate.
In the same pan which has some oil in it add onions, spices, garlic, ginger and saute them.
Add green chili, cashew, saute them for some time and then switch off the flame.
Keep the pan aside to cool and once it's done cooling add some water and grind it. Our Onion Paste is ready.
In another pan heat oil, add the onion paste and saute it for 4-5 minutes.
Add tomato puree, salt, red chili powder, turmeric powder and saute it.
Add coriander powder, cumin powder, garam masala, coriander leaves and mix them well.
Once it comes to a boil lower the flame, add yogurt and keep stirring it.
Add fried potatoes to the curd mixture, close the lid and cook it for 5-7 minutes.
Sprinkle some dried fenugreek leaves, coriander leaves and mix it well.
Switch off the flame and take it out in a serving bowl.
Our Punjabi Dum Aloo is ready to serve.
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Lifestyle