Dum Aloo I Punjabi Dum Aloo I पंजाबी दम आलू I Pankaj Bhadouria
Sharing here the recipe of my Punjabi Dum Aloo!
Dum Aloo is a potato dish very popular all over the country. Small sized potatoes are cooked whole in a fragrant curry using dum method. Although the Kashmiri dum aloo is a more popular recipe, I am sharing here the Punjabi style Dum Aloo that I have enjoyed all my life!
So enjoy my recipe of Dum Aloo!

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Recipe :
Dum Aloo
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Serves: 3-4
Ingredients:
12-15 Baby potatoes
2 tsp Kashmiri red chilli
2 medium onions
2 Tomatoes
1 tbsp Ginger garlic paste
2 tsp Coriander powder
1/4 tsp turmeric powder
4-5 cloves
1 cinnamon stick
1 tsp Cumin seeds
1 tbsp Coriander seeds
2 black Cardamoms
2 bay leaves
1 inch Cinnamon stick
½ cup yogurt
1 tbsp kasuri methi
4 tbsp tomato puree
Salt to taste
Mustard oil as needed
Steps
Parboil baby potatoes. Drain, peel it and make perforations with a fork. Alternatively, peel and microwave for 4 minutes.
Heat oil in a pan and shallow fry boiled potatoes for 3-4 minutes till golden in colour.
Remove from pan and set aside.
Fine chop the onions. Fine chop the tomatoes.
Lightly roast the coriander seeds, 2 black cardamoms, 1 tsp cumin seeds, 1” cinnamon stick. Cool and grind to a powder.
Heat oil in a kadai and splutter cumin seeds, bay leaf.
Into that add onions and sauté it. When the onions turn golden, add 1 tsp kasmiri red chili powder and mix well. Then add ginger garlic paste and sauté it until fragrant.
Add the turmeric powder, coriander powder, chopped tomatoes, tomato puree, ¼ cup water, mix well, cover and cook till the tomatoes are pulpy and soft.
Take the yoghurt in a bowl. Add 1 tsp Kashmiri red chili powder. Now add the powdered spices and mix well. Add the yoghurt mixture to the pan and stir well till it comes to a boil. Add the fried potatoes,1 cup water, salt to taste, mix well. Cover and cook on dum till the potatoes are cooked and the oil floats on top.
Adjust the salt and turn off the heat. Now add kasuri methi and mix well.
Garnish with coriander leaves. Cover it for 10 minutes and serve.

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