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5 from 1 vote

Dum aloo recipe Punjabi style | Restaurant style dum aloo recipe

Dum aloo recipe, rich and delicious Indian curry made with small potatoes, onion and tomatoes.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Side Dish
Cuisine: Indian
Servings: 4
Calories: 439kcal
Author: Harini

Ingredients

  • 15-18 small potatoes
  • 3 large tomatoes
  • 1 teaspoon kashmiri red chili powder
  • 1/2 teaspoon turmeric powder
  • 2 cloves
  • 2 cardamom pods
  • 1 bay leaf
  • 1 small piece cinnamon stick
  • Salt
  • Oil
  • To grind:
  • 2 onions
  • 1 teaspoon fennel seeds
  • 3 garlic pods
  • 1 teaspoon cumin seeds
  • 15 cashews soaked in warm water
  • 3 green chilies

Instructions

  • Boil and peel the small potatoes.
  • Heat 2 tablespoons oil in a kadai. Add the peeled potatoes and saute till golden brown.
  • Soak 15 cashews in warm water for 30 minutes. Drain and take in a mixer jar. Add roughly chopped onions, green chilies, cumin seeds, fennel seeds, garlic pods. Grind to a smooth paste.
  • Heat 1 tablespoon oil a kadai. Add bay leaf, cloves, cinnamon stick, cardamom pods. Saute till aroma wafts out.
  • Add onion paste and saute well. Saute till aroma wafts out.
  • Add finely chopped tomatoes. Mix well and saute well.
  • Once the tomatoes shrink and turn out mushy, add chilli powder, turmeric powder and mix well.
  • Saute and cook till fat releases.
  • Add 1 cup water and season with salt. Bring to a boil.
  • Simmer, add the fried potatoes. Cover and cook for 10-12 minutes till the gravy thickens. Garnish with coriander leaves. Serve dum aloo hot.

Notes

1. You can add fresh cream for garnish
2. I have sued kashmiri red chili powder for deep color.

Nutrition

Calories: 439kcal