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.
kashmiri red chili powder
small piece cinnamon stick
cashews soaked in warm water
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.
1. You can add fresh cream for garnish
2. I have sued kashmiri red chili powder for deep color.