Punjabi Dum Aloo
Main Ingredients
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare the Grinding Paste
Take a mixer jar. Add the chopped onions, chopped tomato, 2 tsp whole coriander seeds, 1 tsp cumin seeds (reserve a little cumin for ), 2 green chillies, 2 tsp ginger garlic paste, 1 tsp pepper powder, a little kasuri methi, 5 cashews, 4 tsp watermelon seeds, 1 cardamom, 4-5 cloves, and 1 piece of cinnamon. Add a little water and grind all ingredients to a fine, smooth paste.
Shallow Fry Baby Potatoes
Heat a pan with a little oil. Add the boiled and pricked baby potatoes. Shallow fry them until they turn golden brown on all sides. Sprinkle a little salt and red chili powder over them while frying. Once fried, set them aside.
Prepare the Gravy Base
Heat a kadai (wok) with oil. Once the oil is hot, add the reserved cumin seeds and let them splutter. Then, add 4-5 tsp of red chili powder and stir quickly for a few seconds. Immediately add the ground onion-tomato-spice paste from Step 1. Mix well and fry the paste on high flame until the oil starts to separate from the mixture, which should take about .
Add Remaining Spices and Dairy
Once the oil has separated from the gravy base, add garam masala and kitchen king masala (if using). Mix well. Then, lower the flame and add 1 cup of curd. Stir continuously to prevent curdling. Continue to cook until the oil separates again. Add the kasuri methi, crushed between your palms, and salt to taste. Mix thoroughly.
Simmer the Gravy with Potatoes
Add 4 tsp of cream (malai) to the gravy and mix well. Once the gravy starts to release oil again, add water to achieve your desired consistency (keep it slightly thick for best taste). Bring the gravy to a boil. Once boiling, add the shallow-fried baby potatoes. Mix gently to coat the potatoes in the gravy. Cover the kadai and let it on a low flame for .
Serve Punjabi Dum Aloo
After , your Punjabi Dum Aloo is ready. Serve hot with fulka, chapati, naan, or rice. Enjoy your delicious meal!
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 4 swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
Variations
Simple ways to adapt this recipe.
- For Kashmiri Dum Aloo
Omit onion and garlic, and use saunf (fennel seeds) and ginger powder instead.
- Onions and tomatoes can be
Onions and tomatoes can be fried until softened before grinding for a deeper, caramelized flavor in the paste.
Helpful Tips
Small details that can improve the final result.
Your Notes
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