Dum Aloo Punjabi Recipe / Kashmiri Dum Aloo Recipe with step by step pics and a short Youtube video. If you like my video, please share it and don’t forget to SUBSCRIBE to my channel. This dum aloo is prepared throughout India with every region claiming a different style but traditionally the fire is simmered to slow cook the gravy and the pot is sealed to trap the steam, so the flavour gets locked. I deep fried the potatoes to give a restaurant touch, but if you are calorie conscious, it can be shallow fried or just pressure cooked and directly added to the gravy. Also, use full-fat curd for a creamy gravy and always simmer the flame while adding the curd, else there is a chance it gets curdled. To avoid the curd curdling, either mix it with besan flour or cornflour and then add to the gravy. Do try this Dum Aloo with Phulka, Jeera Rice, Peas Pulao or chapati.
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Authentic Dum Aloo Recipe
Dum Aloo Punjabi Recipe / Kashmiri Dum Aloo Recipe is prepared throughout India with every region claiming a different style. Do try this Dum Aloo with Phulka, Jeera Rice, Peas Pulao or chapati.
- ¼ Kg Baby Potato
- 2 Pinch Turmeric Powder
- 1 tsp Chilli Powder
- 1 tsp Coriander Powder
- ½ tsp Garam Masala Powder Link for Homemade Garam masala powder
- 1 tsp Ginger Garlic Paste Link for Homemade Ginger garlic paste
- 3 tbsp Curd Link for Homemade Curd
- Salt As Required
- ½ tsp Kasuri Methi Leaves
- 1 tbsp Coriander Leaves For Garnishing
- Oil For Deep Frying (potatoes)
- 1 tbsp Oil
- 2 Onion
- 1 Large Tomato
- 10 Cashew
- 2 tbsp Oil
- 2 Bay Leaf
- 1 tsp Jeera
- 3 Pods Cardamom
- 1 Green Chilli
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First, measure and keep all the ingredients ready. Chop the onion and tomato roughly for grinding.
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Pressure cook baby potatoes for 1 whistle, it should not become soft (half-cooked only / aldent). If you are not frying the potatoes, then pressure cook for 3 whistles. Then peel the skin and rinse it well. Prick all the potatoes with a fork in 2 to 3 places, so the gravy seeps inside. If using regular potato, chop it into 3 or 4 pieces, not too small.
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Heat oil in a pan and fry the potatoes in medium flame till golden colour. Drain it in a kitchen towel and keep aside (frying the potatoes give a nice taste but it's optional). Heat 1 tbsp of oil in a pan, then add the onion and cashews. Saute the onion till translucent.
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Then add the tomatoes and saute till mushy. Once it cools down, transfer it to a mixer.
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Pour 1 cup of water and grind it to a smooth paste. Heat 2 tbsp of oil in a pan and temper with the ingredients listed in the table 'To Temper'.
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Add the ginger garlic paste and pour the ground onion - tomato paste. Then add the chilli powder, coriander powder, garam masala powder and required salt. Cook covered in medium flame for 5 minutes till the oil separates.
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Now pour the curd and add the fried potatoes. Simmer the flame and cook again for 5 minutes.
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Finally, add kasuri methi leaves and mix everything well. For a Dum / Dhaba style, seal it with an aluminium foil and slow cook furthermore for 10 minutes.
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Serve this Kashmiri Dum Aloo Recipe with Veg Pulao.
Tips for Kashmiri Dum Aloo Recipe
1. If using big/regular potatoes, chop it into 3 to 4 pieces not too small. I used baby potatoes so didn't chop it.
2. I pressure cooked the potatoes for just 1 whistle (half-cooked only) as I deep-fried in the next step. If you don't want to fry the potatoes, then cook for 3 whistles.
3. Don't skip to prick the potatoes, as the gravy seep inside the potatoes and taste so good.
4. Deep frying the potatoes gives a light, tender, melt in mouth texture and flavour too. But this step is optional.
5. Adjust chilli powder as per spiciness required. For a bright colour, Kashmiri chilli powder can be used.
6. Don't use too SOUR or old curd, otherwise the Dum Aloo Punjabi Recipe taste and smells bad. Also, use full fat curd for a creamy and rich gravy.
7. While pouring the curd, simmer the flame completely and then add else there is a chance of the curd curdling.
8. To avoid the curd curdling, it can be mixed with corn flour or besan flour and then added to the gravy.
9. Even 1 tsp of sugar can be added to the gravy which gives a restaurant touch to the Kashmiri Dum Aloo Recipe.
10. Furthermore, addition of kasuri methi leaves lends a wonderful aroma and taste.
11. Traditionally, for the dum process, the pot is sealed with an aluminium foil, so the steam gets trapped in and the gravy is slow cooked for 10 to 20 minutes atlast.
Dhaba Style Dum Aloo Recipe
Method for Dum Aloo Punjabi Recipe
1. First, measure and keep all the ingredients ready. Chop the onion and tomato roughly for grinding.
2. Pressure cook baby potatoes for 1 whistle, it should not become soft (half-cooked only / aldent). If you are not frying the potatoes, then pressure cook for 3 whistles. Then peel the skin and rinse it well. Prick all the potatoes with a fork in 2 to 3 places, so the gravy seeps inside. If using regular potato, chop it into 3 or 4 pieces, not too small.
3. Heat oil in a pan and fry the potatoes in medium flame till golden colour. Drain it in a kitchen towel and keep aside (frying the potatoes give a nice taste but it’s optional). Heat 1 tbsp of oil in a pan, then add the onion and cashews. Saute the onion till translucent.
4. Then add the tomatoes and saute till mushy. Once it cools down, transfer it to a mixer.
5. Pour 1 cup of water and grind it to a smooth paste. Heat 2 tbsp of oil in a pan and temper with the ingredients listed in the table ‘To Temper‘.
6. Add the ginger garlic paste and pour the ground onion – tomato paste. Then add the chilli powder, coriander powder, garam masala powder and required salt. Cook covered in medium flame for 5 minutes till the oil separates.
7. Now pour the curd and add the fried potatoes. Simmer the flame and cook again for 5 minutes.
8. Finally, add kasuri methi leaves and mix everything well. For a Dum / Dhaba style, seal it with an aluminium foil and slow cook furthermore for 10 minutes.
Serve this Kashmiri Dum Aloo Recipe with Veg Pulao.
Dum Aloo Punjabi Recipe
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