Dum Aloo – Punjabi Style is a very popular curry prepared in every party or wedding in India. This one was prepared by the cook, Chandan at Ranikhet Grand Hotel, while we were their guests.
| Preparation Time: 15 minutes | Cooking Time: 30 minutes |
| Servings: 2 | Difficulty: Medium |
Ingredients
| Potatoes | 4 Medium |
| Red Onions | 2 |
| Cashews | 1 tbsp |
| Melon Seeds | 1 tbsp |
| Tomato | 2 |
| Kasoori Methi | 1 tsp |
| Yogurt | 1/4 cup |
| Salt | 3/4 tsp |
| Turmeric Powder | 1/4 tsp |
| Red Chilli Powder | 1/4 tsp |
| Coriander Powder | 1.5 tsp |
| Kitchen King Masala | 1 tsp |
| Deghi Mirch (Chilli with more color and less spice) | 1 tsp |
| Fresh Coriander Leaves | 1/4 cup chopped |
| Vegetable Oil | To fry |
Method
- Boil one onion in pressure cooker.
- Blend boiled onion, cashew and melon seeds with some water. Keep aside.
- Parboil potatoes in salted water in a pressure cooker.
- Peel them when they are cold enough to handle and deep fry them. Here we cut each potato in 2 pieces because they were too big.
- Peel and chop the second onion finely.
- Heat a table spoon of oil and fry chopped onion in it.
- Add chopped tomatoes to it and fry till they are soft.
- Sprinkle all the spices and fry a little.
- Add boiled onion mixture and cook for a couple more minutes.
- Cook for a few minutes and add yogurt.
- Add kasoori methi and fried potatoes.
- Cook for a few more minutes, garnish with coriander leaves and Dum Aloo is ready to serve.
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Notes
- If you are using small potatoes, you can fry them whole.
- Here the cook used red color in the preparation but I prefer to avoid it. Instead use deghi mirch. Of course the color will not be as great but organic is always better.
- Another variation of Dum Aloo is Kashmiri Dum Aloo.
Summary
Recipe Name
Dum Aloo - Punjabi Style
Author Name
Ruchi Garg
Published On
Total Time
Average Rating
Based on 2 Review(s)