Punjabi Dum Aloo
(A baby potato gravy dish).
Dum aloo is a popular North Indian gravy dish in which baby potatoes are cooked with Indian spices. The word ‘Dum’ refers to slow cooking by sealing the pot.
This dish has two variants – Punjabi Dum aloo and Kashmiri Dum aloo. Both the variants are quite different from each other - the biggest difference being that Kashmiri Dum aloo has very little gravy in it, whereas Punjabi dum aloo is a proper gravy dish.
Ingredients
For Aloo preparation-
500g baby potatoes (10-12 baby potatoes)
water for boiling
salt as per taste
1/2 tbsp oil
For masala paste –
1 large red onion chopped
1 medium tomato chopped
8-10 medium-sized garlic cloves chopped
1-inch ginger chopped (adrak)
6-7 cashews soaked in warm water (kaju)
1 green chilly chopped
For the curry –
1 bay leaf (tejpatta)
1 tbsp cumin seeds (jeera)
1tsp Kashmiri red chilly powder
1/2 tsp turmeric powder (haldi)
1/4 tbsp garam masala powder
1/2 cup yogurt (dahi)
1 tsp sugar
water for gravy consistency
1/2 tbsp kasuri methi crushed.
For garnish –
fresh coriander leaves
full cream( optional)
Method
A very important step in preparing the potatoes for dum aloo is to prick them with a fork or toothpick before cooking them. This ensures that the potatoes are cooked well and the masala gravy gets in the potatoes later.
Heat water in a container. When the water is heated, add about 1 tbsp salt to it. Add washed and pricked potatoes (with their skin) to it. Bring the water to boil and let the potatoes cook in it for 5 mins. Turn off the heat and let the potatoes sit in hot water for 20 mins. Check the potatoes with a toothpick or a fork. We don’t want to overcook the potatoes. However, we also want the skin to loosen, so that it becomes easy to peel the potatoes. Remove them from the water and let them cool. Remove their skin and keep them aside.
Heat little oil in a pan and shallow fry the potatoes.
Take all ingredients for the masala paste in a grinder jar, add little water, and make a smooth paste.
Heat oil in a pan and when the oil gets hot add the bay leaf and cumin seeds to it.
Add the masala paste, turmeric powder, chilly powder, garam masala powder, and salt. Fry till the oil starts separating from the sides.
Then on low heat add the yogurt slowly and mix continuously so that the yogurt doesn’t separate.
Add the potatoes and some water, cover with the lid and cook for 5-6 mins on low flame (DUM method)
Garnish with cream and fresh coriander leaves.
DUM ALOO IS READY TO SERVE!
You can serve this dish with roti, naan, or jeera rice
Notes -
It is very important not to overcook the potatoes or else they will break later.
Add enough water to make a curry but don’t add excess water. The curry should be slightly thick.
If you don’t have baby potatoes, you can cut regular potatoes into large pieces and make this dish.
Punjabi Dum Aloo
Ingredients
- 500g baby potatoes (around 10-12 baby potatoes)
- water for boiling
- salt as per taste
- 1/2 tbsp oil
- 1 large red onion chopped (Pyaaz)
- 1 medium tomato chopped
- 10 medium-sized garlic cloves chopped ( Lasun)
- 1-inch ginger chopped ( Adarak)
- 7 cashews soaked in warm water (Kaju)
- 1 green chilly chopped (Hari Mirchi )
- 1 bay leaf (Tejpatta)
- 1 tbsp cumin seeds (Jeera)
- 1tsp Kashmiri red chilly powder
- 1/2 tsp turmeric powder (Haldi)
- 1/4 tbsp garam masala powder
- 1/2 cup yogurt (Dahi)
- 1 tsp sugar
- water for gravy consistency
- 1/2 tbsp Kasuri methi crushed.
- fresh coriander leaves
- full cream( optional)
Method
- Prick the potatoes with a fork or toothpick before cooking them. This ensures that the potatoes are cooked well and the masala gravy gets in the potatoes later.
- Heat water in a container. When the water is heated, add about 1 tbsp salt to it. Add washed and pricked potatoes (with their skin) to it. Bring the water to boil let the potatoes cook in it for 5 mins. Turn off the heat and let the potatoes sit in hot water for 20 mins. Check the potatoes with a toothpick or a fork. We don’t want to overcook the potatoes. However, we also want the skin to loosen, so that it becomes easy to peel the potatoes. Remove them from the water and let them cool. Remove their skin and keep them aside.
- Heat little oil in a pan and shallow fry the potatoes.
- Take all ingredients for the masala paste in a grinder jar, add little water, and make a smooth paste.
- Heat oil in a pan and when the oil gets hot add the bay leaf and cumin seeds to it.
- Add the masala paste, turmeric powder, chilly powder, garam masala powder, salt, and fry till the oil starts separating from the sides.
- Then on low heat add the yogurt slowly and mix continuously so that yogurt doesn’t separate.
- Add the potatoes and some water, cover with the lid and cook for 5-6 mins on low flame (DUM method)
- Garnish with cream and fresh coriander leaves.
Notes:
- It is very important not to overcook the potatoes or else they will break later.
- Add enough water to make a curry but don’t add excess water. The curry should be slightly thick.
- If you don’t have baby potatoes, you can cut regular potatoes into large pieces and make this dish.
- Serve this dish with Rotis/Naan/Jeera rice.
