Punjabi Dum Aloo Restaurant Style Recipe / How To Make Punjabi Dum Aloo

Punjabi dum aloo restaurant style recipe / how to make Punjabi dum aloo / Punjabi dum aloo step by step images / Punjabi dum aloo recipe video

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.

add powdered spices

Mix well and sauté for a minute on low heat.

 

saute

At this moment add 1 1/5 cups of water or as needed. If you want more gravy add in some more water.

add water

Bring it to boil and simmer till the gravy thickens.

boil and simmer

Add in salt,  1 tsp Garam Masala powder, 1 tsp Kasuri Methi, 1 tbsp Curd. Mix well and put in the fried baby potatoes.

add garam masala, kasuri methi, curd, salt and mix well

add fried baby potatoes

Simmer for 5 minutes and the delicious, mouth watering Punjabi aloo are ready to serve.

simmer 

Punjabi Dum Aloo Restaurant Style Recipe 

Serve Punjabi dum aloo with rotis, naan, jeera rice, it also goes well with plain steamed rice.

Tips:

Fry the onion paste and further with the tomato paste on low to medium heat.

Fry the onion paste till brown.

Do not boil the baby potatoes for more than 1 whistle.

Add salt in water while boiling baby potatoes.

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

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Arbi ke Pakode / how to make arbi pakoda / colocasia fritters

Arbi Pakoda/ how to make arbi pakoda / colocasia fritters / step by step images of arbi pakoda recipe / recipe video

Arbi ke Pakode / colocasia fritters

It is a very easy recipe of Arbi pakora or some also call it arvi ke pakode. In English it is colocasia fritters. The Arbi pakoda recipe has very simple ingredients with very easy to do steps.

Firstly boil the arbi (colocasia). While boiling add salt in it as the arbi would absorb the salt and arbi pakoras would not be dull from within. Then fry them and just coat them with the spice mixture that we would make. It tastes really wonderful.

If you are looking for some more snack recipes do visit the ones on my blog punjabi namkeen mathri, bombay sandwich, papad cones, schezwan fritters, bread masala, bread rolls, potato seekh kebab

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Ingredients:

7 pieces Arbi (colocasia)

¼ tsp Red Chilli powder

1 tsp Dry Mango powder

½ tsp Chaat Masala powder

1 tbsp Coriander leaves chopped

Salt

Oil for frying

Method:

Boil the arbi for 2 whistles. 


Add salt to the water for boiling.

boil for 2 whistles

In a dish take red chilli powder, dry mango powder, chaat masala powder, salt and mix well.

take all spices in a dish 

mix well

Keep the oil for heating.

Meanwhile, take the boiled arbi and peel off its skin. Now place the arbi on your hand. Press it in between your palms and flatten it.

place arbi on your palm

press it

flatten

Do this for all the pieces.

By this time the oil would be hot enough. Slide the flattened arbi pieces in to the oil.

slide into medium hot oil

Flip and fry till it turns crisp and golden.

flip and fry

crisp & golden

Drain it on a kitchen tissue to remove excess oil. 

Place the arbi pakode (fritters) on a plate and sprinkle the spice mixture followed by chopped coriander leaves.

sprinkle spice mix and coriander

Flip and coat all the fritters with the spice mixture and coriander.

flip and coat

Arbi ke pakode (colocasia fritters) are ready to serve

ready to serve

Arbi ke Pakode / colocasia fritters

Tips:

Do add some salt in the water for boiling.

Fry on medium heat.

Serve these Arbi ke pakode or the colocasia fritters with tomato ketchup or mint chutney or any chutney of your choice. Even it goes well with tamarind chutney.
Have these food-a-licious Arbi ke pakode as a tea time snack and share your experiences with us via comments.

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Punjabi Meethi Mathri Recipe / How to make Punjabi sweet Mathri

Punjabi Meethi Mathri / how to make Punjabi sweet mathri / wheat flour mathri / step by step images / recipe video

Punjabi Meethi Mathri 

Punjabi sweet mathri is a very traditional and healthy recipe of North India. I wasn’t aware of these mathris till my hubby highlighted them. Actually he has taught me how to make it and its really very easy and less time consuming.

It is made using wheat flour and jaggery. Also some fennel seeds are used to enhance the flavor. I have used fennel seeds powder you can also add fennel seeds as whole.

These mathris are a bit hard not soft as the namkeen mathris, which I have already posted. In these meethi mathris you need to add just 2 tbsps of ghee per cup of flour. If you add more of ghee these meethi mathris would turn soft. So I would suggest you to stick to the quantities mentioned. You can definitely double the recipe.

Since these Punjabi meethi mathris are made of wheat flour and jaggery they are brown in color.

Prior to this recipe I have shared many recipes of sweets like maida burfi,  instant milk powder burfi, punjabi shakar pare, instant kalakand (10 minutes), milk peda, atta ladoo, besan ladoo, traditional modak, jaggery halwa,  Marie Biscuit Cake, Chocolate Sauce, Custard Jelly, Mixed Fruit Falooda Ice cream

Lets start with the recipe

Ingredients: ( Makes 15 Punjabi Meethi Mathris)

1 cup Wheat flour

½ cup Jaggery powder

¼ cup Water

1 tsp Fennel Seeds powder

2 tbsp Ghee

Oil for frying

Method:

Take a pan.

In a pan take ½ cup jaggery and ¼ cup water.

take jaggery and water in a pan

Stir on medium heat till the jaggery dissolves completely.

jaggery dissolves

Strain it and keep aside.

In a bowl take 1 cup wheat flour, 1 tsp fennel seeds powder, 2 tbsp ghee and mix well.

take the other ingredients in bowl

Then form a well in the centre of the mixture. 

make a well

Add the strained jaggery solution in parts.

add jaggery syrup in parts

Knead it to form a stiff dough.

stiff dough

Now take half the portion of the dough, flatten it and roll into a thick big circle.

take half the dough

flatten

roll into a thick circle

Take a round cutter or a glass place it on the rolled out dough and press.

cut circles with glass

Cut the circles as many can fit in the rolled out dough.

Now lift over and remove the leftover dough and use it for the next batch.

remove the leftover dough

Prick holes with the help of a fork. This is done as we want the meethi mathris to be flat and not like puris.

prick holes with fork

Likewise cut and prick mathris of the whole dough. The thickness should be as shown in the image below.

desired thickness

Now heat oil in a pan.

And slide these mathris into hot oil and then reduce the heat to medium. The oil should not be so hot that the mathris would burn. Also do not overcrowd the mathris in the pan.

slide mathris in hot oil

Flip and fry till they turn nice golden brown and crisp.

golden and crisp

Drain on kitchen tissue to remove the excess oil.

drain on kitchen tissue

Punjabi Meethi Mathris are ready to serve.

Punjabi Meethi Mathri 

Tips:

Recipe can be doubled.

Fry on medium heat.

Fennel seeds can be used instead of its powder.

Do try this food-a-licious Punjabi Meethi Mathri for your family and friends and let us know your experience via comments.

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