Cute little potatoes cooked in a rich gravy of onions and tomatoes with the flavors of garlic and spices and richness of cashew nuts is Punjabi Dum Aloo. Lots of flavors with simple ingredients. I have not boiled or deep-fried the potatoes. You can use boiled or deep-fried potatoes. I have boiled the tomatoes for a nice color.
Punjabi Dum Aloo goes very well with instant wheat naan or butter naan etc.
Other main course gravy recipes on the blog which you may like:
1. To cook the potatoes prick 12-15 washed and peeled potatoes
2. Heat 1-2 tbsp oil
3. Add the potatoes
4. Add some salt and 1/4 tsp turmeric powder
5. Cover and cook
6. Till the potatoes become soft. Do not over-cook them
7. Check them by inserting a toothpick. Keep them aside
8. To make the tomato puree, boil 2-3 cups water in a saucepan
9. Add 6 tomatoes roughly chopped
10. Let them boil for 10-12 minutes
11. After 10-12 minutes… take out the tomato pieces and let them cool
12. Do not discard the water. We will use it in the gravy
13. Once the tomato pieces cool, put them in the grinder
14. Puree them and keep it aside
15. o make the onion paste in a grinder put 4 medium size onions roughly chopped, 4 green chilies roughly chopped, 10 garlic cloves, 1/4 cup broken cashew nuts, 2 tsp fennel seeds (saunf), 1/2 tsp turmeric powder, 6 dry whole Kashmiri red chilies and 1 tsp cumin seeds
16. Make a smooth paste. Keep aside
17. Heat 2 tbsp oil
18. Add 2 one inch cinnamon sticks, 4 cloves and 2 green cardamoms
19. Once they are aromatic, add the onion paste
20. Cook for 4-5 minutes. The oil will ooze out
21. Add the tomato puree
22. Cook for 10-12 minutes till the oil oozes
23. Add little water
24. Add salt to taste and 1/2 tsp sugar
25. Add 2 tbsp cream
26. Add the potatoes
27. Add 2 tbsp chopped coriander
28. Add a dash of garam masala
29. Add some water
30. Seal it and let in simmer for 10 minutes
31. After 10 minutes, garnish with coriander and serve
32. Bon appetit
PREP TIME 10 minutes
COOK TIME 10 minutes
TOTAL TIME 20 minutes
• 12-15 small potatoes washed and peeled
• 6 medium size tomatoes roughly chopped
• 2 tbsp oil +1-2 tbsp oil
• 1/4 tsp turmeric powder
• 2 cinnamon sticks (dalchini)
• 2 green cardamoms (elaichi)
• Salt to taste
• 1/2 tsp sugar
• 2 tbsp fresh cream
• 2 tbsp finely chopped coriander
• 1/4 tsp garam masala powder
For onion paste
• 4 medium size onions roughly chopped
• 4 green chilies roughly chopped
• 1/4 cup broken cashew nuts
• 2 tsp fennel seeds (saunf)
• 10 garlic cloves
• 1/2 tsp turmeric powder
• 6 dry whole Kashmiri red chilies
• 1 tsp cumin seeds
For Garnishing
• Handful of coriander
1. To cook the potatoes prick 12-15 washed and peeled potatoes.
2. Heat 1-2 tbsp oil.
3. Add the potatoes.
4. Add some salt and 1/4 tsp turmeric powder.
5. Cover and cook.
6. Till the potatoes become soft. Do not over-cook them.
7. Check them by inserting a toothpick. Keep them aside.
8. To make the tomato puree, boil 2-3 cups water in a saucepan.
9. Add 6 tomatoes roughly chopped.
10. Let them boil for 10-12 minutes.
11. After 10-12 minutes… take out the tomato pieces and let them cool.
12. Do not discard the water. We will use it in the gravy.
13. Once the tomato pieces cool, put them in the grinder.
14. Puree them and keep it aside.
15. To make the onion paste in a grinder put 4 medium size onions roughly chopped, 4 green chilies roughly chopped, 10 garlic cloves, 1/4 cup broken cashew nuts, 2 tsp fennel seeds (saunf), 1/2 tsp turmeric powder, 6 dry whole Kashmiri red chilies and 1 tsp cumin seeds.
16. Make a smooth paste. Keep aside.
17. Heat 2 tbsp oil.
18. Add 2 one inch cinnamon sticks, 4 cloves and 2 green cardamoms.
19. Once they are aromatic, add the onion paste.
20. Cook for 4-5 minutes. The oil will ooze out.
21. Add the tomato puree.
22. Cook for 10-12 minutes till the oil oozes.
23. Add little water.
24. Add salt to taste and 1/2 tsp sugar.
25. Add 2 tbsp cream.
26. Add the potatoes.
27. Add 2 tbsp chopped coriander.
28. Add a dash of garam masala.
29. Add some water.
30. Seal it and let in simmer for 10 minutes.
31. After 10 minutes, garnish with coriander and serve.
32. Bon appétit!
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