Panjabi Dum Aloo Recipe

Panjabi dum aloo recipe – yet another favorite dum aloo at home. The delicious Punjabi dum aloo is one of the most coveted potato curry recipes of Indian cooking. Follow this recipe and learn how to make mouth watering truly punjabi style dum aloo with curd based kasuri methi flavored gravy at home in just few easy steps.

This delicious dish you can serve with Luchi.  For Luchi Recipe please refer to  below link

•           Bengali luchi recipe

lets start step by step Panjabi dum aloo recipe:

Ingredients:

Small Potatoes-12-15, boiled in salted water

Large Onion-1, finely chopped

Thick Curd (yogurt) – ¾ cup

Bay Leaf/Tej Pata -1

Asafetida -1 pinch

Red Chili Powder – 1 tblspn

Turmeric Powder - ¼ tblspn

Ginger Garlic Paste – 1 tblspn

Coriander Seeds – 1 tblspn

Cumin Seeds – ½ tblspn

Green Cardamom - 1 pod

Cinnamon - 1 small piece

Cloves – 4

Cashew Nuts - 8-10

Kasuri Methi (Dried Fenugreek Leaves) – ½ tblspn

Sugar (optional) to taste

Cooking Oil – 5 tblspn

Coriander Leaves (chopped) – 2 tblspn

Salt to taste

Method:

•       Peel boiled potatoes and prick them with a fork.

•      Heat 2 tablespoons oil in a pan. Add boiled potatoes and shallow fry them over medium heat until they turn light brown. Drain and transfer to plate.

•  Grind coriander seeds, cumin seeds, cardamom pod, cinnamon, cloves and cashew nuts into a dry mix powder. Keep aside until called for use

•  Take remaining 3 tablespoons oil in same kadai and heat it. Add a pinch of asafoetida and stir fry for 8-10 seconds. Add bay leaves and finely chopped onion, sauté until onion turns light brown or for approx. 1-2 minutes. Add ginger garlic paste and sauté for 30 seconds.

•   Add dry mix powder (prepared in step 3) and stir fry for a minute.

•  Beat curd and slowly add it in kadai. Add turmeric powder and red chilli powder and mix again.

•  Stir continuously for 2-3 minutes or until oil starts to separate.

•    Add shallow fried potatoes, kasuri methi, sugar and salt, cook on low heat for 2 minutes.

•         Add 3/4 cup water and bring it to boil.

•   When it starts to boil, cook covered on low flame until you get the desired consistency of gravy. Turn off the heat and transfer to a serving bowl.

•  Garnish punjabi dum aloo with coriander leaves, serve hot.

Taste:

• Use groundnut oil for aromatic flavor.
• Make sure that curd is not sour otherwise curry will taste sour.
• Nice aroma of spices with a touch of kasuri methi and curd based gravy.