Punjabi Dum Aloo is a very aromatic and rich dish made with baby potatoes tossed in cashew based gravy. Potatoes are found everywhere in the world and it is the most versatile vegetable. There are innumerable ways you can cook them. This delicious recipe of dum aloo in aromatic spices in cashew yogurt gravy is a delicacy from Punjabi Cuisine. It tastes heavenly.
The way the gravy marries the boiled potatoes is beyond description. You can only know once you taste it. Ever since I started making this, my husband has been requesting me frequently to make this. If you are looking for something interesting to impress your guests you are on the right track.
If you are looking for more potato dishes you can even try Honey Chilli Potatoes, Mint Potatoes, Rosemary Garlic Roasted Potatoes. I am sure all these dishes are unique and will be appreciated by you.
Directions:
1. Wash and boil baby potatoes. If using a pressure pan you can cook them 3 whistles and turn the heat off. Let them cook in the steam. If using a dutch pan for boiling it will take somewhere to 20 minutes. Make sure the potatoes do not break open on over boiling.
2. Peel the potatoes and prick them from all sides using a fork.
3. In a wok add some ghee and shallow fry the potatoes till they acquire a slight golden colour.
4. Set them aside on a plate.
5. In a coffee grinder or dry grinder add cashews, green cardamom, coriander seeds, cumin seeds, cinnamon and cloves, and make a dry mix powder. Set aside.
6. In the same wok add more ghee and a pinch of asafoetida and bay leaf.
7. Add chopped onions and saute them till they become soft and tender.
8. Add to it ginger garlic paste and saute them till the raw smell of garlic goes away.
9. Add the dry cashew spice mix and saute for a minute.
10. Add whisked yogurt/curd and add little by little so that it doesn’t curdle.
11. Add turmeric powder and red chili powder. Stir continuously for bout 3-4 minutes of till the oil starts to separate.
12. At this stage add the shallow fried potatoes to the gravy.
13. Add salt, sugar and kasuri methi or dried leaves of fenugreek.
14. Add water and bring it to a boil.
15. When it starts boiling, put the lid on and cook for five seven minutes or till the gravy has reached the perfect consistency. Garnish with Green Coriander Leaves.
16. Transfer to a serving bowl. Serve hot with Rotis or Puris.
You can try other dishes from Punjabi Cuisine like Bharwan Karela, Dal Makhani, Besan Kaddhi, Langar wali Dal, Shalgam ka Saag,
- 15 small Potatoes
- 1 large Onion, finely chopped
- 3/4 cup thick Curd (yogurt)
- 1 Bay Leaf
- 1 pinch Asafoetida
- 1 teaspoon Red Chilli Powder
- 1/4 teaspoon Turmeric Powder
- 1 tablespoon Ginger Garlic Paste
- 1 tablespoon Coriander Seeds
- 1/2 teaspoon Cumin Seeds
- 1 pod Green Cardamom
- 1 small piece of Cinnamon
- 4 Cloves
- 8-10 Cashew Nuts
- 1/2 tablespoon Kasuri Methi (Dried Fenugreek Leaves)
- 1 teaspoon Sugar (optional)
- 5 tablespoons Cooking Oil
- 2 tablespoons Coriander Leaves, chopped
- Salt
- Wash and boil baby potatoes. If using a pressure pan you can cook them 3 whistles and turn the heat off. Let them cook in the steam. If using a dutch pan for boiling it will take somewhere to 20 minutes. Make sure the potatoes do not break open on over boiling.
- Peel the potatoes and prick them from all sides using a fork.
- In a wok add some ghee and shallow fry the potatoes till they acquire a slight golden colour.
- Set them aside on a plate.
- In a coffee grinder or dry grinder add cashews, green cardamom, coriander seeds, cumin seeds, cinnamon and cloves, and make a dry mix powder. Set aside.
- In the same wok add more ghee and a pinch of asafoetida and bay leaf.
- Add chopped onions and saute them till they become soft and tender.
- Add to it ginger garlic paste and saute them till the raw smell of garlic goes away.
- Add the dry cashew spice mix and saute for a minute.
- Add whisked yogurt/curd and add little by little so that it doesn’t curdle.
- Add turmeric powder and red chili powder. Stir continuously for bout 3-4 minutes of till the oil starts to separate.
- At this stage add the shallow fried potatoes to the gravy.
- Add salt, sugar and kasuri methi or dried leaves of fenugreek.
- Add water and bring it to a boil.
- When it starts boiling, put the lid on and cook for five seven minutes or till the gravy has reached the perfect consistency. Garnish with Fresh Coriander Leaves
- Transfer to a serving bowl. Serve hot with Rotis.
- Sugar is optional but it helps balancing the flavour.