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.
Servings: 4
Calories: 439kcal
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.
2. I have sued kashmiri red chili powder for deep color.
Nutrition
Calories: 439kcal