Punjabi Dum Aloo

Name: Punjabi Dum Aloo
Cuisine: Indian
Ingredients: 15 Baby Potatoes; as required Mustard Oil (For Frying the Potatoes); as required Roast Lightly and Grind:; 1 cinnamon stick; 2 Black Cardamom; 5 Cloves; 2 Dry Red Chillies; 1 tsp Cumin Seeds; 1 tbsp Coriander Seeds; 1/2 cup Yogurt; 1 tsp Kashmiri Red Chilli Powder; as required Roasted and Ground Masala; 3 tbsp Mustard Oil; 3 small Bay Leaves; 1/2 tsp Cumin Seeds; 2 Onions (Chopped); 1 tsp Kashmiri Red Chilli Powder; 1 tbsp Ginger Garlic Paste; 1 tsp Coriander Powder; 2 Tomatoes (Chopped); 4 tbsp Tomato Puree/Paste; 3/4 cup Water; as per taste Salt; 1 tbsp Kasuri Methi

Rosalyn John @rosalyn_kitchen227

#thc
#thcweek14
#Potatoes
#TreasureHuntChallenge

Punjabi Dum Aloo - A popular North Indian Dish. This Spicy and Tangy Punjabi Dum Aloo is made with fried baby potatoes slow cooked in an onion-tomato gravy alongwith yogurt and spices. It taste delicious when paired with Indian naan or steamed rice.

#thc
#thcweek14
#Potatoes
#TreasureHuntChallenge

Rosalyn John @rosalyn_kitchen227

#thc
#thcweek14
#Potatoes
#TreasureHuntChallenge

Saved

Ingredients

15Baby Potatoes
as requiredMustard Oil (For Frying the Potatoes)
as requiredRoast Lightly and Grind:
1cinnamon stick
2Black Cardamom
5Cloves
2Dry Red Chillies
1 tspCumin Seeds
1 tbspCoriander Seeds
Mix in a Bowl:
1/2 cupYogurt
1 tspKashmiri Red Chilli Powder
as required Roasted and Ground Masala
Other Ingredients:
3 tbspMustard Oil
3small Bay Leaves
1/2 tspCumin Seeds
2Onions (Chopped)
1 tspKashmiri Red Chilli Powder
1 tbspGinger Garlic Paste
1 tspCoriander Powder
2Tomatoes (Chopped)
4 tbspTomato Puree/Paste
3/4 cupWater
as per taste Salt
1 tbspKasuri Methi

Saved

Steps

1

Peel off the skin of the baby potatoes. Wash them nicely. Transfer the potatoes into a microwave safe bowl and microwave for 3 minutes. Pork the potatoes with a fork and set aside. Alternatively, wash and parboil the baby potatoes. Peel it and make perforations with a fork.
2

Heat mustard oil in a pan. When it turns smoky off the flame and add little salt. Adding salt reduces the spiciness of the oil. Add the potatoes and shallow fry until golden brown in color.
3

Remove from pan and transfer it on to a kitchen towel to drain away the excess oil. Set it aside.
4

In a pan add all the ingredients mentioned under “Roast Lightly and Grind “ and dry roast them lightly. Allow it to cool down and grind to a powder and set aside.
5

In a small bowl, add yogurt, kashmiri red chilli powder and the roasted and ground spice powder. Mix well and set aside.
6

Heat three tablespoon of mustard oil in a non-stick kadai. Add bay leaves and cumin seeds and allow it to sizzle for few seconds.
7

Add the chopped onions and half teaspoon of salt. Adding salt will help the onions to fry quickly.
8

Saute the onions until golden brown.
9

Add kashmiri red chilli powder and saute for few seconds. Next add ginger garlic paste and saute. Add coriander powder and saute.
10

Now add the chopped tomatoes, tomato puree/paste and one-fourth cup of water.
11

Mix well and cover and cook until the tomatoes are soft and oil appears at the surface.
12

Remove the lid and mash the tomatoes with a potato/vegetable masher and again cover and cook for two minutes or until oil appears at the surface.
13

Now add the yogurt-spice mixture to the pan and mix well. Cook on low flame until bubbles appear.
14

Add half cup of water and mix well. Add the fried potatoes.
15

Add salt to taste and cover and cook on low flame for 12 minutes or until the potatoes are cooked and oil appears at the surface.
16

Add kasuri methi and mix well. Cook for a minute and off the flame. Keep covered for 8 to 10 minutes.
17

Delicious Punjabi Dum Aloo is ready. Serve it hot with roti, paratha or steamed rice.