Punjabi dum Aloo Recipe - Baby potatoes are simmered in spicy, creamy onion-tomato gravy. It is restaurant style recipe.
The gravy is made from onion-tomato. It is like usual basic punjabi gravy. To make it creamy and restaurant style, cashew nuts and heavy cream are added. Addition of kasoori methi makes it more flavorful.
I made this dum aloo semi-healthy without compromising restaurant style flavors. Do you know how? Instead of deep frying the potatoes, I have boiled and saute them in a teaspoon of oil. I am saying semi healthy because it has high calorie ingredient, heavy cream.
There are many variations of making dum aloo. Region by region, procedures, flavors and taste are different. Today I am sharing Punjabi dum aloo. Kashmiri dum aloo is already on the blog.
Usually baby potatoes are used in any dum aloo recipe. But it is absolutely fine to use regular potatoes chopped in big chunks. I have peeled the potatoes here. Sometimes baby potatoes are new and has thin skin. If so I would leave the skin on.
In this recipe, I have used some whole spices. They are ground along with onion-tomato. It gives very fresh flavors and make the curry very aromatic.
Check out more curry recipes
Veg kadai // Veg makhanwala // Baby potato curry // Vegetable handi
How to make Punjabi dum aloo recipe?
1) Boil the potatoes in a pressure cooker. How I did: I washed and added potatoes to the cooker with enough water. potatoes are submerged in the water. And cooked for 1 whistle. Once pressure released open the lid.
2) Once potatoes are cooled to touch, peel them. Alternately, You can deep fry the potatoes. If your potatoes are big then you cut into half or quarters. I kept them whole. they were small bite sized one.
3) Heat one teaspoon of oil in pan on medium heat. Add the potatoes in it, sprinkle some salt.
4) Cook them till they get light brown around the edges. do toss them in between for even browning. Remove it to a plate and keep it aside.
5) Heat one tablespoon of oil in the same pan. Once hot add fennel seeds and let them sizzle. Then add whole spices (cinnamon, cardamom, bay leaf and cloves). Saute them till you get nice aroma of spices.
6) Mix in onion, ginger, garlic and green chili. Add little salt to speed up the process.
7) Cook them till onions get translucent and soft.
8) Add tomatoes. cook till they are little soft. Turn off the stove and let it cool for some time.
9) Add it to the grinder along with cashew nuts.
10) Make smooth paste out of it.
11) Use the same pan. Wipe out any leftover using paper towel. Heat remaining 1 tablespoon of oil on medium heat. Once hot add cumin seeds and let them sizzle.
12) Mix in prepared puree. As it boils, it will splutter. So partially cover the pan (half covered, half open).
13) when it stops spluttering. cook it without lid and continue cooking till all the moisture evaporated and becomes thick. it will leave the sides of the pan. Do stir in between.
14) Add spice powders (red chili powder, coriander powder, turmeric powder and salt). Be careful while adding salt. we have added salt while sauteing onion and also added while cooking potatoes.
15) Mix well and cook for a minute.
16) Add water as per your liking consistency and let it come to a boil.
17) Add cream and mix well.
18) Add kasoori methi. crush methi between your palms it will release its flavors.
19) Add baby potatoes and simmer for 5 minutes.
20) Lastly sprinkle chopped cilantro.
It is ready to serve. Make this in your kitchen. Enjoy with your family. Do let me know in the comments below how you like it. Happy Cooking!!
Serving suggestion: Serve dum aloo with paratha or naan. Serve sliced onions and lemon wedges on the side. This can be served with plain rice or jeera rice as well.
Punjabi dum aloo recipe (Restaurant Style Gravy)
Ingredients
For cooking baby potatoes:
- 12-15 Baby potatoes
- Water as needed
- 2-3 teaspoon Oil
For the paste:
- 1 tablespoon Oil
- ½ teaspoon Fennel seeds
- ¼ inch Cinnamon stick
- 2 Green cardamoms
- 1 Bay leaf
- 2 Cloves
- 1 medium or 1 cup Red onion roughly chopped
- ½ inch Ginger chopped
- 2 cloves Garlic chopped
- 1 Green chili chopped
- 2 small or 1 cup Tomato chopped
- 10-12 Cashew nuts
- Salt to taste
For dum aloo recipe:
- 1 tablespoon Oil
- 1 teaspoon Cumin seeds
- 1 ½ teaspoons Red chili powder
- 2 teaspoons Coriander powder
- ¼ teaspoon Turmeric powder
- Salt to taste
- 1 teaspoon Kasoori methi (dried fenugreek leaves)
- 2 tablespoons Heavy whipping cream or fresh cream or malai
- ½ cup Water or as required
- 1 tablespoon Cilantro or coriander leaves finely chopped
Instructions
Cooking baby potatoes:
- Wash the baby potatoes well. Take those to the cooker with enough water. potatoes should submerged in the water.
- And cook for 1 whistle. Once pressure released open the lid.
- Once potatoes are cooled to touch, peel them.
- Now heat one teaspoon of oil in pan on medium heat. Add the potatoes in it, sprinkle some salt.
- Cook them till they get light brown around the edges. do toss them in between for even browning. Remove it to a plate and keep it aside.
Making paste:
- Heat one tablespoon of oil in the same pan. Once hot add fennel seeds and let them sizzle. Then rest of the whole spices. Saute them till you get nice aroma of spices.
- Mix in onion, ginger, garlic and green chili. Add little salt to speed up the process.
- Cook them till onions get translucent and soft.
- Add tomatoes. cook till they are little soft.
- Turn off the stove and let it cool for some time.
- Grind into the smooth paste along with cashew nuts.
Making dum aloo recipe:
- Use the same pan. Wipe out any leftover using paper towel. Heat remaining 1 tablespoon of oil on medium heat. Once hot add cumin seeds and let them sizzle.
- Mix in prepared puree. As it boils, it will splutter. So partially cover the pan (half covered half open).
- when it stops spluttering, cook it without lid.
- Continue cooking till all the moisture evaporated and becomes thick. it will leave the sides of the pan. Do stir in between.
- Add spice powders and remaining salt. Mix well and cook for a minute.
- Add water as per your liking consistency and let it come to a boil.
- Add cream and kasoori methi.
- Also mix in baby potatoes and simmer for 5 minutes.
- Lastly sprinkle chopped cilantro leaves and turn off the stove.
Hi,
I made this dish and every one loved it. Thank you so much.
Just one query.. It tasted little sweet.. Is it because of cream ?
How can I remove that sweetness ?
it can be because of the cream OR the addition of fennel seeds.
Reduce or skip the fennel seeds.
Other than I don't see any other ingredient that imparts sweet flavor
Hy.!!
Can i use non diary cream, In ua reciepe??
Yes you can.
Thanks for the recipe! I will try it this weekend. One question though... your printable version indicates garam masala which is not in your original recipe. It is also missing from the ingredient list. Do you recommend adding garam masala and if so how much?
Thanks Macro. That is the good catch. I have updated the printable recipe.
No need to add garam masala as we are grinding the whole spices along with onion-tomato.
Thanks for sharing this fantastic recipe. I tried it and it turned out just perfect. The best part is, it's quite simple. And not to forget that it tasted just like a restaurant dish, even better. 🙂
thank you so much....
Nice to hear Medha that it came out good. Thanks for the positive feedback.
I tried this recipe today and it came out ultimate in first attempt..thanks..
I am very glad to hear that