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 of making dum aloo. Region by region, procedures, flavors and taste are different. Today I am sharing Punjabi dum aloo recipe.

The gravy is made from onion-tomato. It is like usual basic punjabi gravy. To make it creamy and restaurant style, cashew nuts and heavy cream are added. Addition of kasoori methi makes it more flavorful.

I Made Semi-Healthy Dum Aloo Without Compromising Restaurant Style Flavors. Do You Know How? Instead Of Deep Frying The Potatoes, I Have Boiled And Saute Them In A Teaspoon Of 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 fresh flavors and make the curry very aromatic.

Ingredients:

For boiling and sauteing baby potatoes:

• Baby potatoes – 12-15
• Water – as needed
• Oil – 1 teaspoon

For the paste:

• Oil – 1 tablespoon
• Fennel seeds – ½ teaspoon
• Cinnamon stick – ¼ inch piece
• Green cardamom – 2
• Bay leaf – 1
• Cloves – 2
• Onion – 1 medium or 1 cup, roughly chopped
• Ginger – ½ 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 tablespoon
• Cumin seeds – 1 teaspoon
• Red chili powder – 1 ½ teaspoons
• Coriander powder – 2 teaspoons
• Turmeric powder – ¼ teaspoon
• Salt – to taste
• Kasoori methi (dried fenugreek leaves) – 1 teaspoon
• Heavy whipping cream or malai – 2 tablespoons
• Water – ½ cup or as required
• Cilantro or coriander leaves – few sprigs, finely 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 for 1 whistle. Once pressure released open the lid.

2) 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.

3) Heat one teaspoon of 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 for even browning. Remove it to a plate and keep it aside.

5) 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 get nice aroma of spices.

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

7) Cook them till onions get translucent and soft.

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

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

10) Make smooth paste out of it.

11) Use the same pan. Wipe out any leftover using paper towel. Heat remaining 1 tablespoon of 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 (half covered half 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 of the pan. Do stir in between.

14) Add spice powders (red chili powder, coriander powder, turmeric powder and salt). Be careful while adding salt. we have added salt while sauteing onion and also added while cooking potatoes.

15) Mix well and cook for 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 flavors.

19) Add baby potatoes and simmer for 5 minutes.

20) Lastly sprinkle chopped cilantro.

Dum aloo is ready to serve. Make this in your kitchen. Enjoy with your family. Do let me know in the comments below how you like it. Happy Cooking!!

Enjoy!