Punjabi Dum Aloo

Name: Punjabi Dum Aloo
Total time: 2700 s
Yield: 5 servings
Cuisine: Indian
Ingredients: 700 gms (about 20)baby potatoes; 2 tbsp frozen green peas (optional); 1 large red onion roughly chopped; 5-6 garlic cloves roughly chopped; 1.5 inch ginger roughly chopped; 1 green chilli; 10-12 cashewnuts; 1 tsp cumin seeds; 1 bay leaf; 5 tbsp mustard oil + 1 tsp ghee; 2 tsp thick cream or malai; 2 tbsp yogurt; 2 tbsp tomato puree; 1/2 tsp salt or as needed; 1 tsp sugar or as needed; 1.5 tsp kasoori methi; Spice Mix : (dry roasted and ground); 1 tbsp coriander seeds, 1 tsp cumin seeds,1 tsp fennel seeds,4 green cardamoms,4 cloves,1 inch cinnamon,8-10 black peppercorns; 2 dry red chillies,,3 bay leaves; 1 tsp spice mix; 1/2 tsp garam masala powder or Dum Aloo Masala; 1/4 th tsp hing; 1 tsp Kashmiri Red Chilli Powder; 1/2 tsp turmeric powder; 1/4 th tsp black pepper powder; 1 tbsp cilantro c0hopped

Kumkum Chatterjee @cook_12055532

#JS
Punjabi Dum Aloo is a popular North Indian recipe made with baby potatoes which are fried and slow cooked in a onion tomato gravy along with yogurt, spices and cashewnuts. This recipe has a tangy taste from yogurt, sweetness from onions, and a creamy texture along with the flavours of Indian spices.Pair this flavourful Punjabi Dum Aloo with jeera rice, pulao,naan or any Indian flatbread in lunch or dinner.

Kumkum Chatterjee @cook_12055532

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Ingredients

45 minutes

5 servings

700 gms(about 20)baby potatoes
2 tbspfrozen green peas (optional)
1large red onion roughly chopped
5-6garlic cloves roughly chopped
1.5 inchginger roughly chopped
1green chilli
10-12cashewnuts
1 tspcumin seeds
1bay leaf
5 tbspmustard oil + 1 tsp ghee
2 tspthick cream or malai
2 tbspyogurt
2 tbsptomato puree
1/2 tspsalt or as needed
1 tspsugar or as needed
1.5 tspkasoori methi
Spice Mix : (dry roasted and ground)
1 tbspcoriander seeds, 1 tsp cumin seeds,1 tsp fennel seeds,4 green cardamoms,4 cloves,1 inch cinnamon,8-10 black peppercorns
2dry red chillies,,3 bay leaves
1 tspspice mix
1/2 tspgaram masala powder or Dum Aloo Masala
1/4th tsp hing
1 tspKashmiri Red Chilli Powder
1/2 tspturmeric powder
1/4th tsp black pepper powder
1 tbspcilantro c0hopped

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Steps

45 minutes

1

Wash and boil the baby potatoes in a pan until they are soft and to the point where the skin comes off easily but yet firm. Peel and prick them with a fork.This helps the potatoes to absorb juices from the gravy.Smear turmeric,red chilli powder and 1/4 th tsp salt.Heat 2 tablespoon mustard oil in a pan and shallow fry the potatoes over medium heat until golden brown from both sides. Drain and set aside.Dry roast whole spice mix.Grind to a fine powder and store.
2

Heat 2 teaspoon mustard oil in a pan.Once fuming hot,add chopped ginger,garlic,onion,green chilli and cashewnuts. Cook for 3 minutes until onions soften and garlic becomes aromatic.Remove from heat and cool.Transfer mixture to a blender.Add yogurt and thick cream and blend to a smooth creamy paste.Set aside.
3

Heat 2 tablespoon more mustard oil in a wok or pan. Sprinkle cumin seeds and bay leaf.Saute few seconds and add hing.Then add 1/2 tsp Kashmiri Red Chilli Powder and saute.Add the blended onion,cashew,cream and yogurt mix. Also add turmeric and 1 tsp of roasted and ground spice mix.Add salt and sugar to taste.Cook for 2 minutes.Add the fried potatoes and frozen green peas,rest of Kashmiri Red Chilli Powder and mix well.
4

Toss till oil leaves sides.Add kasoori methi and mix well.Add 1 cup water and stir to mix.Cover lid and cook on dum for 5-6 minutes on low flame. Sprinkle garam masala or Dum Aloo Masala and simmer for 3 minutes. Turn off heat and garnish with chopped coriander/cilantro and slit green chilli.Top it with a teaspoon of ghee and serve hot with jeera rice, pulao, naan or any Indian flatbread.