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Punjabi Dum Aloo Restaurant Style

A truly Punjabi style dum aloo recipe flavored with the Punjabi spices and kasuri methi which makes it ultra delicious. The baby potatoes are deep fried and then simmered in smooth restaurant style gravy.

There are many varitions of dum aloo like kashmiri dum aloo, Bengali dum aloo, stuffed dum aloo, but, this one is the most simpler and easy to make yet awfully mouth-watering.

This is my muma’s recipe. And one thing she always mentions while making any north Indian gravy dish is the frying of onion, ginger garlic paste followed by the proper cooking of tomatoes. When the onion paste is added, always fry it at medium to low heat till it starts to change it color and then add the ginger garlic paste.

Again fry on medium to low heat till it turns brown. A very important step, if this is skipped you won’t get the true feel of the dish. Then add in the tomato paste which again has to be fried till the oil separates. Further put in the spices and cook them for a minute before proceeding further. One more time, a very important step, so, these are some basic ideas you should follow.

I have also added some cashewnuts to the gravy. They have to be soaked first in order to get a smooth texture which in turn would give a restaurant style creamy gravy.

Do give this food-a-licious Punjabi Dum Aloo Restaurant Style Recipe a try and let me know how it turns out for you.

Ingredients:

15 Baby Potatoes

12 Cashewnuts

1 Tomato

2 medium Onion (paste)

1 tbsp Ginger Garlic paste

1 Bay leaf

1 inch Cinnamon Stick

1 black Cardamom

¼ tsp Turmeric powder

½ tsp Red Chilli powder

1 tsp Kashmiri Red Chilli powder

1 tsp Coriander powder

1 tsp Garam Masala powder

1 tsp Kasuri Methi

1 tbsp Curd

1 ½ cups Water

Oil for frying

Salt

Method:

Take 12 Cashewnuts.

Soak the cashewnuts in water for about 30 minutes.

soak cashewnuts for 30 min

Then blend it with 1 tomato to form a smooth paste.

blend tomato and cashewnuts

smooth paste

Boil the baby potatoes for 1 whistle. Peel them.

boil baby potatoes

peel them

Prick them gently with fork and sprinkle 1/2 tsp salt on them. Mix them well and let them rest for 15 minutes to absorb the salt. This is done so that the potatoes would not be tasteless from within.

prick with fork

sprinkle salt

let them rest for 15 min

Deep fry till they turn nice golden in color.

deep fry till golden

In a pan heat 3 tbsp Oil. Add 1 bay leaf, 1 inch cinnamon stick, 1 black cardamom and sauté till the oil becomes fragrant.

heat oil and add the spices

Then add in the onion paste. Fry on medium heat till it starts to change it color.

add onion paste

Further include the ginger garlic paste and continue frying on low to medium heat till it turns brown. The whole paste would first start to leave the sides of pan and then turn brown in color. Even you would notice the oil separating.

ginger garlic paste

Add in the tomato and cashewnuts paste and let it cook on medium to low heat. Keep stirring to avoid burning.

add tomato and cashewnuts paste

Fry it till the oil separates and the whole mixture leaves the sides of the pan. At this time you would observe the oil bubbles at the sides of the mixture.

oil separates

oil bubbles seen

Now its turn to add in the spices. So put in ¼ tsp Turmeric powder, ½ tsp Red Chilli powder, 1 tsp Kashmiri Red Chilli powder, 1 tsp Coriander powder.