Dum Aloo Punjabi Recipe: A Creamy and Spiced Baby Potatoes

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Dum Aloo is a popular North Indian dish, and the Punjabi version is known for its rich and creamy tomato-based gravy. It’s a delightful combination of baby potatoes and aromatic spices. Here’s how to prepare Dum Aloo Punjabi-style:

Ingredients:

For the Baby Potatoes:

  • 500 grams baby potatoes
  • Water for boiling
  • Salt, to taste
  • 1/2 teaspoon turmeric powder

For the Dum Aloo Gravy:

  • 2 tablespoons vegetable oil
  • 1 large onion, finely chopped
  • 2-3 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 2-3 green chilies, slit (adjust to taste)
  • 2 large tomatoes, pureed
  • 1/2 cup yogurt (curd), beaten
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chili powder (adjust to taste)
  • 1 teaspoon coriander powder
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon garam masala
  • Salt, to taste
  • 1/4 cup fresh cream
  • Fresh coriander leaves for garnish

Instructions:

1. Boiling the Baby Potatoes:

  1. Wash the baby potatoes thoroughly to remove any dirt.
  2. In a large pot, add the potatoes, enough water to cover them, a pinch of salt, and 1/2 teaspoon of turmeric powder.
  3. Boil the potatoes until they are fork-tender but not overly soft. This should take about 10-12 minutes. You want them to hold their shape.
  4. Drain the water and allow the potatoes to cool.

2. Preparing the Dum Aloo Gravy:

  1. Heat 2 tablespoons of vegetable oil in a pan over medium heat.
  2. Add the finely chopped onions and sauté until they become translucent.
  3. Stir in the minced garlic, grated ginger, and slit green chilies. Sauté for another 2-3 minutes until the raw aroma disappears.
  4. Add the tomato puree and cook until the oil starts to separate from the tomatoes, and the mixture thickens. This may take about 10-15 minutes.
  5. In a separate bowl, beat the yogurt until smooth. Add it to the tomato mixture and stir continuously to avoid curdling.
  6. Add turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, and salt to the pan. Mix well to combine all the spices with the tomato-yogurt mixture.
  7. Cook the gravy for another 5-7 minutes, stirring occasionally until it thickens and the oil starts to separate from the mixture.

3. Adding the Baby Potatoes:

  1. Once the gravy is well-cooked and the oil has separated, gently add the boiled baby potatoes to the pan.
  2. Coat the potatoes evenly with the creamy tomato-based gravy.
  3. Simmer for 10-15 minutes on low heat, allowing the flavors to meld together. Stir occasionally to prevent sticking.

4. Finishing Touches:

  1. Stir in the fresh cream and mix well. This adds richness and creaminess to the Dum Aloo.
  2. Cook for an additional 2-3 minutes to heat the cream through.

5. Serving Dum Aloo Punjabi:

  1. Garnish the Dum Aloo with fresh coriander leaves.
  2. Serve hot with naan, roti, or steamed rice.

Tips:

  • You can adjust the spiciness by varying the amount of green chilies and red chili powder.
  • For a vegan version, you can replace the yogurt and cream with dairy-free alternatives like cashew cream or coconut milk.

Dum Aloo Punjabi – Creamy and Spiced Delight:

Dum Aloo Punjabi-style is a delightful combination of creamy tomato gravy and tender baby potatoes, making it a comforting and flavorful North Indian dish. Whether you serve it at a special occasion or as a weekday indulgence, Dum Aloo is sure to satisfy your taste buds. Enjoy this classic recipe with your choice of Indian bread or rice!

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