Dum Aloo Punjabi Style

Name: Dum Aloo Punjabi Style
Cuisine: Indian
Ingredients: 15 Small potatoes; 2 large chopped onion; 2 cup curd; 1 bay leaf; 1 pinch hing (asafoetida); 1 tsp red chilli powder; 1/4 tsp turmeric powder; 1/2 tsp ginger and garlic powder; 1 tsp ginger and garlic paste; 1/2 coorindar powder; 1/2 tsp roasted cumin powder; 4-5 green cardamom; 1/2 tsp cinnamon powder; 4 cloves; 10 pieces cashew nuts; 1/2 tsp kasuri methi (dried fenugreek leaves); 1 tsp sugar optional; 2 tsp cooking oil; 2 tsp fresh coorinder leaves

Sonia Batra @cook_9666573

Delhi

Dum Aloo is a potato based dish, it is a part of the traditional Kashmiri Pandit Cuisine from kashmir valley, (Jammu and Kashmir), usually small deep fry potoroes are used and then cooked slowly at low flame in a gravy with spieces, dum aloo is a popular recipe. today i used baked potato instead of fry and make in punjabi style.

Sonia Batra @cook_9666573

Saved

Ingredients

15Small potatoes
2large chopped onion
2 cupcurd
1bay leaf
1 pinchhing (asafoetida)
1 tspred chilli powder
1/4 tspturmeric powder
1/2 tspginger and garlic powder
1 tspginger and garlic paste
1/2coorindar powder
1/2 tsproasted cumin powder
4-5green cardamom
1/2 tspcinnamon powder
4cloves
10 piecescashew nuts
1/2 tspkasuri methi (dried fenugreek leaves)
1 tspsugar optional
2 tspcooking oil
2 tspfresh coorinder leaves

Saved

Steps

1

Peel boil potatoes and prick them with a fork
2

Put in air fryer for roast instead of shallow fry
3

Heat oil in a pan or kadahi, add a pinch of asafoetida (hing) and bay leaves
4

Add Chopped onion, saute until onion turns light brown, it takes 2-3 mins.
5

Add ginger/garlic paste and saute for 1 min.
6

Grind green cardamom, cloves, cashew nuts,
7

Add all dry ingredients except turmeric, red chilli and salt and mix well and saute for 1 min.
8

Beat the curd, slowly add in a kadahi and mix well.
9

Add turmeric powder and red chilli powder and mix again.
10

Stir continuously until oil starts to separate for around 2-3 mins.
11

Add baked potato, kasuri methi and sugar and salt
12

Cook on low flame fro 2 mins.
13

Add 3/4 cup of water and bring it to boil over medium flame
14

When it start to boil, cook covered on low flame until you get the desire consistency of gravy it will take around 3-4 mins.
15

Turn off the flame and transfer it to serving bowl.
16

Garnish Punjabi Dum Aloo with fresh coriander leaves and serve hot.
17

Note :- Make sure that curd is not sure otherwise curry will taste sour.