Punjabi Dum Aloo

Step 1: Prepare Baby Potatoes

Boil 10-15 baby potatoes, peel them, and prick them all over with a toothpick to allow the flavors to penetrate later.

Step 2: Shallow Fry Potatoes

Heat a little oil in a pan. Shallow fry the boiled and pricked baby potatoes until they are golden brown on all sides. Sprinkle a pinch of salt and red chili powder over them while frying. Set aside.

Step 3: Prepare Gravy Paste

Take a mixer jar. Add 2 large chopped onions, 1 chopped tomato, 2 green chilies, 2 tsp ginger-garlic paste, 2 tsp whole coriander seeds, 1 tsp cumin seeds, 1 tsp pepper powder, 5 cashews, 4 tsp watermelon seeds, 1 whole cardamom, 4-5 cloves, and 1 piece of cinnamon. Add a little water and blend all ingredients into a fine, smooth paste.

Step 4: Start Gravy Base

Heat 2-3 tablespoons of oil in a kadhai (wok). Add 1/2 tsp cumin seeds and let them splutter.

Step 5: Add First Red Chilli Powder

Immediately add 2-3 tsp of red chili powder to the hot oil and stir quickly for a few seconds to infuse the color and flavor.

Step 6: Cook Gravy Paste

Add the prepared onion-tomato-spice paste to the kadhai. Mix well with the chili powder and oil. Continue to fry the paste on high flame, stirring continuously, until the oil starts to separate from the sides of the kadhai.

Step 7: Add Remaining Red Chilli Powder

Add the remaining 2-3 tsp of red chili powder (or to taste) and mix well. Continue frying until the paste is well cooked and oil separates, indicating the spices are properly roasted.

Step 8: Add Water and Dry Spices

Add water (from rinsing the mixer jar). Add 1 tsp garam masala and 1 tsp Kitchen King masala. Mix well and continue to cook.

Step 9: Incorporate Curd

Reduce the flame to low. Add 1 cup of curd to the gravy. Mix well to combine, ensuring no lumps form. Cook until the curd is fully incorporated and the gravy is smooth.

Step 10: Add Kasuri Methi and Salt

Crush a little kasuri methi between your palms and add it to the gravy. Add salt to taste. Mix thoroughly.

Step 11: Add Cream

Add 4 tsp of cream (malai) to the gravy. Mix well until fully incorporated, giving the gravy a rich and creamy texture.

Step 12: Add Potatoes and Simmer

Once the gravy comes to a boil, add the shallow-fried baby potatoes. Gently mix them into the gravy, ensuring they are well coated.

Step 13: Final Cook

Cover the kadhai and let the dum aloo simmer on a low flame for 10 minutes to allow the flavors to meld and the potatoes to absorb the gravy.

Step 14: Serve

Your delicious Punjabi Dum Aloo is ready. Serve hot with roti, naan, or rice.

• Adjust spice level according to your preference.

• Ensure the gravy is fried well until oil separates for best flavor.

• Serve hot with roti, naan, or rice.

• For a Kashmiri style, omit onion and garlic, and add fennel powder and ginger powder.

• For a richer gravy, add more cashews or cream.