Dum Aloo Recipe _ How to Make Punjabi Dum Aloo, Restaurant Style

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Home Curries Dum Aloo Recipe | How to make punjabi dum aloo, restaurant style

byKananUpdated on Apr 14th, 2016 28 Comm ents

Dum Aloo Recipe Baby potatoes are simmered in spicy, creamy onion-tomato gravy. It is

restaurant style Punjabi dum aloo recipe.

There are many variations o making dum aloo. Region by region, procedures, lavors and taste

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m Aloo Recipe | How to make punjabi dum aloo, restaurant style http://www.spiceupthecurry.com/punjabi-dum-aloo-recipe/

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are different. Today I am sharing Punjabi dum aloo recipe. Kashmiri dum aloo recipe is

already on the blog.

The gravy is made rom onion-tomato. It is like usual basic punjabi gravy. To make it creamy

and restaurant style, cashew nuts and heavy cream are added. Addition o kasoori methi makes

it more lavorul.

More punjabi recipes Punjabi pakora kadhi chole bhature dal makhani Punjabi matar paneer

Usually baby potatoes are used in any dum aloo gravy. But it is absolutely ine to use

regular potatoes chopped in big chunks. I have peeled the potatoes here. Sometimes baby

potatoes are new and has thin skin. I so I would leave the skin on.

I made semi-healthy dum aloo without compromising restaurant style flavors.Do you

know how? Instead o deep rying the potatoes, I have boiled and saute them in a teaspoon o

oil. I am saying semi healthy because it has high calorie ingredient, heavy cream.

In this punjabi dum aloo recipe, I have used some whole spices. They are ground along with

onion-tomato. It gives very resh lavors and make the curr y very aromatic.

Basic Info:

Preparation time: 10 minutes

Cooking time: 30 minutes

Servings: 2-3

Cuisine: Punjabi, North Indian

Category: Main course Curry

Ingredients:

FFFFFooooorrrrr bbbbboooooiiiiillllliiiiinnnnnggggg aaaaannnnnddddd sssssaaaaauuuuuttttteeeeeiiiiinnnnnggggg bbbbbaaaaabbbbbyyyyy pppppoooootttttaaaaatttttoooooeeeeesssss:::::

Baby potatoes 12-15

Water as needed

Oil 1 teaspoon

FFFFFooooorrrrr ttttthhhhheeeee pppppaaaaasssssttttteeeee:::::

Oil 1 tablespoon

Fennel seeds teaspoon

Cinnamon stick inch piece

Green cardamom 2

Bay lea 1

Cloves 2

Onion 1 medium or 1 cup, roughly choppedGinger inch piece, chopped

Garlic 2 cloves, chopped

Green chili -1, chopped

Tomato 2 small or 1 cup, chopped

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Cashews 10-12

Salt to taste

OOOOOttttthhhhheeeeerrrrr iiiiinnnnngggggrrrrreeeeedddddiiiiieeeeennnnntttttsssss:::::

Oil 1 tablespoon

Cumin seeds 1 teaspoon

Red chili powder 1 teaspoons

Coriander powder 2 teaspoons

Turmeric powder teaspoon

Salt to taste

Kasoori methi (dried enugreek leaves) 1 teaspoon

Heavy whipping cream or malai 2 tablespoons

Water cup or as required

Cilantro or coriander leaves ew sprigs, inely chopped

How To Make Dum Aloo (Step By Step Recipe With Photos):

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 or 1 whistle. Once

pressure released open the lid.

2) Once potatoes are cooled to touch, peel them. Alternately, You can deep ry the potatoes. I

your potatoes are big then you cut into hal or quarters. I kept them whole. they were small bite

sized one.

3) Heat one teaspoon o 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 or even

browning. Remove it to a plate and keep it aside.

5) Heat one tablespoon o oil in the same pan. Once hot add ennel seeds and let them sizzle.

Then add whole spices (cinnamon, cardamom, bay lea and cloves). Saute them till you get nice

aroma o spices.

6) Mix in onion, ginger, garlic and green chili. Add little salt to speed up the process.

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7) Cook them till onions get translucent and sof.

8) Add tomatoes. cook till they are little sof. Turn off the stove and let it cool or some time.

9) Add it to the grinder along with cashew nuts.

10) Make smooth paste out o it.

11) Use the same pan. Wipe out any lefover using paper towel. Heat remaining 1 tablespoon o

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 (hal covered, hal

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 o the pan. Do stir in between.

14) Add spice powders (red chili powder, coriander powder, turmeric powder and salt). Be

careul while adding salt. we have added salt while sauteing onion and also added while

cooking potatoes.


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15) Mix well and cook or 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 lavors.

19) Add baby potatoes and simmer or 5 minutes.

20) Lastly sprinkle chopped cilantro.

Dum aloo is ready to serve. Make this in your kitchen. Enjoy with your amily. Do let me know in

the comments below how you like it. Happy Cooking!!


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Additional Info:

TTTTTaaaaasssssttttteeeee::::: Medium spicy

SSSSShhhhheeeeelllllfffff llllliiiiifffffeeeee::::: Once cools completely, it can be rerigerated or 2-3 days in airtight container.

SSSSSeeeeerrrrrvvvvviiiiinnnnnggggg sssssuuuuuggggggggggeeeeessssstttttiiiiiooooonnnnnsssss::::: Serve dum aloo with parathaornaan. Serve sliced onions and lemon

wedges on the side. This can be served with plain riceor pulaoas well.

Dum Aloo Recipe (Printable):

4.4from 5 reviews

P R E P T I M E10 mins

C O O K T I M E30 mins

T O T A L T I M E40 mins

P U N J A B I D U M A L O O R E C I P E |

RE STAURAN T STY LE DUM ALOO

Punjabi dum aloo is a restaurant style recipe, baby potatoes

are simmered in smooth, creamy onion-tomato gravy.

Author: Kanan

Recipe type: Main course - Curry

Cuisine: Punjabi, North Indian

Yield: 2 Servings generously

I NGR E DI E NTS

For boiling and sauteing baby potatoes:

Baby potatoes - 12-15

Water - as neededOil - 1 teaspoon

For the paste:

Oil - 1 tablespoon

Fennel seeds - teaspoon

Cinnamon stick - inch piece

Green cardamom - 2

Bay leaf - 1

Cloves - 2

Onion - 1 medium or 1 cup, roughly chopped

Ginger - inch piece, chopped

Garlic - 2 cloves, chopped

Green chili -1, chopped

Tomato - 2 small or 1 cup, chopped

Cashews - 10-12

Salt - to taste

Other ingredients:

Oil - 1 tablespoonCumin seeds - 1 teaspoon

Red chili powder - 1 teaspoons

Coriander powder - 2 teaspoons

Turmeric powder - teaspoon

Salt - to taste

Kasoori methi (dried fenugreek leaves) - 1 teaspoon

S A V E P R I N T


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Filed Under: Curries,Punjabi, Vegetable Gravies

Tagged With:Baby Potatoes, Cashew nuts,Heavy whipping Cream, Onions, Tomato

Heavy whipping cream or malai - 2 tablespoons

Water - cup or as required

Cilantro or coriander leaves - few sprigs, finely chopped

I NSTR UCTI ONS

Boil the potatoes in a pressure cooker. How I did: I washed and added potatoes to thecooker with enough water. potatoes are submerged in the water. And cooked for 1 whistle.Once pressure released open the lid.

1.

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.

2.

Heat one teaspoon of oil in pan on medium heat. Add the potatoes in it, sprinkle some salt.3.

Cook them till they get light brown around the edges. do toss them in between for evenbrowning. Remove it to a plate and keep it aside.

4.

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 getnice aroma of spices.

5.

Mix in onion, ginger, garlic and green chili. Add little salt to speed up the process.6.

Cook them till onions get translucent and soft.7.

Add tomatoes. cook till they are little soft. Turn off the stove and let it cool for some time.8.

Add it to the grinder along with cashew nuts.9.

Make smooth paste out of it.10.

Use the same pan. Wipe out any leftover using paper towel. Heat remaining 1 tablespoon ofoil on medium heat. Once hot add cumin seeds and let them sizzle.

11.

Mix in prepared puree. As it boils, it will splutter. So partially cover the pan (half coveredhalf open).

12.

when it stops spluttering. cook it without lid. continue cooking till all the moistureevaporated and becomes thick. it will leave the sides of the pan. Do stir in between.

13.

Add spice powders (red chili powder, coriander powder, turmeric powder and salt). Becareful while adding salt. we have added salt while sauteing onion and also added whilecooking potatoes.

14.

Mix well and cook for a minute.15.

Add water as per your liking consistency and let it come to a boil.16.

Add cream and mix well.17.

Add kasoori methi. crush methi between your palms it will release its flavors.18.

Add baby potatoes and simmer for 5 minutes.19.

Lastly sprinkle chopped cilantro leaves and serve.20.

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Hi, I'm Kanan, I share Indian vegetarian recipes and Eggless baking

recipes. IFOOD and Ito COOK. I always use resh ingredients in my

cooking.

Did you make any recipe? Take the photo, Share with me on my

acebook page or tag me on Instagram with @patelkanan. I WANNA SEE!

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COMMENTS

Anjali says

June 7, 2016 at 12:01 am

Hy.!!

Can i use non diary cream, In ua reciepe??

REPLY

Kanansays

June 7, 2016 at 8:40 am

Yes yo u ca n.

More


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REPLY

Marco says

November 23, 2015 at 6:32 pm

Thanks or the recipe! I will try it this weekend. One que stion though your

printable version indicates garam masala which is not in your original recipe. It is

also missing rom the ingredient list. Do you recommend adding garam masala

and i so how much?

REPLY

Kanansays

November 23, 2015 at 6:44 pm

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.

REPLY

Medha says

October 26, 2015 at 9:54 am

Thanks or sharing this antastic recipe. I tried it and it turned out just perect . Thebest part is, its quite simple. And not to orget that it tasted just like a restaurant

dish, even better.

thank you so much.

REPLY

Kanansays

October 26, 2015 at 2:51 pm

Nice to hear Medha that it came out good. Thanks or the positive eedback.

REPLY

Kriti says


I tried this recipe today and it came out ultimate in irst attempt..thanks..

REPLY

Kanansays


f 14 02-07-2016 PM 01:54


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I am very glad to hear that

REPLY

Tanvi sa ys

May 10, 2015 at 4:56 am

Wow! The recipe o Dum aloo is awesome. I h ave cooked the Dum aloo or my

mother on the occasion o mothers day and it tasted delicious . I was in ecstasy

ater tasting it. Recipe is great.

REPLY

Kanansays

May 11, 2015 at 11:24 am

Great to hear that.

REPLY

KD says

March 5, 2015 at 8:40 am

Hey ,I tried to make the dum aloo today .thanks to your recipe it turned outreally nice

I did not have cas hews s o used almonds instead thankully did not spoil the

dish

REPLY

Kanansays

March 5, 2015 at 11:04 am

Nice to hear that dum aloo came out nice. Cashews are added to make it

creamy. Almond is good substitute.

REPLY

Anu says

February 28, 2015 at 3:35 am

Simply loved your recipe So easy to make. For beginners like mysel. It was

wonderul!!!

REPLY


f 14 02-07-2016 PM 01:54


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Kanansays

February 28, 2015 at 9:32 pm

Thanks or your positive eedback, Happy cooking!!!

REPLY

Selective says


Thanks or the recipe. It turned out awesome. I didnt ollow the portions youve

went with but used it as a template or my dish and results were better than

restaurant quality(compared to your regular indian restaurants in the US).

REPLY

Kanansays


Thank you or the eedback,. Nice to know that curry came out good.

REPLY

richa says

January 7, 2015 at 1:00 am

Your receipes looks amaz ing. .an d step by step pict ures give s a clear

understanding..going to try methi matar malai tonite..hope it turnz out to be as

gud as urz:-)

REPLY

Kanansays

January 7, 2015 at 12:07 pm

Thank you Richa. Hope you like methi matar malai recipe.

REPLY

Dhara says

August 14, 2014 at 7:18 pm

Kanan,

Being newly married I am learning how to cook Indian ood or my husband. he

has been loving all the stu I make thanks to all your amazing recipes! Thanks so

much or all your posts, love it!


f 14 02-07-2016 PM 01:54


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REPLY

Kanansays

August 14, 2014 at 7:33 pm

Glad to know that you and your hus band are enjoying. Happy cooking.

REPLY

A says

June 21, 2014 at 10:19 pm

HeyI enjoy making all your recipes.

Had some comment or this recipeOriginal Dum Aloo is a Kashmiri Recipe and

not Punjabi Receipe also onion/tomato doesnt go in it.

Thanks.

REPLY

Kanansays

June 21, 2014 at 10:36 pm

You are right, I already have Kash miri d um aloo re cipe on the blog whi ch d o

not use onion, tomato.

REPLY

Sarika antarkar says

June 15, 2014 at 3:29 pm

Hi, kanan, I am enthusiastic about cooking dierent vegetarian dishes and am

constantly on a look or dierent recipes. In my continuous eort or new recipes I

discovered your site. I not only liked your recipes, but also tried mutter mushroom

as suggested by you.

However gave it a little twist o my own by adding whole garam masala ( bay lea,cinamon, cloves etc )and a little kasuri methi.

The dish turned out very tasty.

Thanks a lot or your lovely recipe.

will try many more recipes shared by you.

REPLY

Kanansays

June 16, 2014 at 3:27 am

Very happy to hear that you liked the curry. Addition o whole garam masala

makes it lavorul. Thanks or the eedback and hope you like other recipes as

well.


f 14 02-07-2016 PM 01:54


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REPLY

Kalpakam Raghavan says

June 13, 2014 at 6:40 am

Lovely Blog Kanan. Hit your blog while looking or Muthia recipe. I have yet to try

your recipes but am sure they will turn out great. They are simple & yet look very

appealing.

REPLY

Kanansays

June 14, 2014 at 2:06 pm

Thank you Kalpakam. Hope you try recipes and like them. Happy cooking.

REPLY

Surabhi says

June 11, 2014 at 4:03 pm

Another great recipe rom you with detailed pictures and steps!

I have tried so many recipes rom your site with amazing results s imple to ollow

steps with tips. Keep up the good work!

REPLY

Kanansays

June 11, 2014 at 9:16 pm

Thank you Surabhi.. Nice to know you like the recipes.

REPLY

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Dum Aloo Recipe _ How to Make Punjabi Dum Aloo, Restaurant Style