dum aloo recipe | punjabi dum aloo recipe | dhaba style dum aloo

dum aloo recipe | punjabi dum aloo recipe | dhaba style dum aloo with detailed photo and video recipe. a rich and creamy potato based curry hails from the popular punjabi cuisine. the recipe is prepared with tomato and onion based sauce with deep fried baby potatoes. this creamy gravy is ideal when served with roti’s or naan but also tastes great with jeera rice or pulao.

dum aloo recipe | punjabi dum aloo recipe | dhaba style dum aloo with step by step photo and video recipe. dum aloo is most famous indian curry of kashmir, north india. in restaurant style kashmiri dum aloo recipe is thick yoghurt based curry prepared with baby potatoes.

dum aloo recipe is one of the simple and basic veg curries of india. there are other versions of this curry like punjabi dum aloo recipe, kashmiri style dum aloo and bengali dum aloo recipe. i personally like punjabi dum aloo recipe out of all other variety. the main reason, because it is simple without any creamy tomato based gravy. here is a best recipe you can surprise your friends and family along with garlic butter naan or rotis. the flavours are enhanced when dum aloo is cooked on low flame.

in authentic punjabi dum aloo recipe, once the baby potatoes are cooked they are deep fried till they turn golden brown. you do not have to worry, as i have not deep fried. without compensating with flavours and taste, i have fried with very less oil in kadai. the recipe taste exactly the one served in restaurant as i have asked the chef to share the recipe. one important note not to miss, always poke the aloos well before frying. this helps potatoes to become spongy and absorbs juices from gravy and taste great.

finally do visit my other curry or sabzi recipes with this post of punjabi dum aloo recipe. it includes like paneer kadai, malai kofta recipe,rajma masala recipe, aloo gobi,paneer burji, palak paner, stuffed brinjal,aloo bhaji. further do visit my other related recipes collection like,

• top paneer recipes collection
• rice recipes collection
• roti and naan recipes collection

punjabi dum aloo video recipe:

recipe card for punjabi dum aloo recipe:

how to make dhaba style punjabi dum aloo with step by step photo:

note: i have missed salt and spices while editing in the video posted on facebook. for the updated recipe, check out my youtube video and below recipe.

aloo preparation recipe:

1. firstly, pressure cook 8 baby potatoes with 2 cups of water and salt. pressure cook for 1-2 whistle.
2. once pressure releases, allow the potatoes to cool. then peel off the skin from the potatoes.
3. poke / prick all over the potatoes well with fork. do not break the potatoes, be gentle.
4. in a large kadai, add 4 tbsp of oil.
5. once the oil turns hot, add chilli powder and turmeric powder.
6. immediately, add the boiled potatoes.
7. saute till they turn golden brown. approx. 3-5 minutes. then keep the fried aloos aside.

masala paste / gravy recipe:

1. to the same oil, add spices like cinnamon, cloves and cardamom. saute till they turn fragrant.
2. next add in sliced onions and saute till they turn translucent.
3. now add ginger-garlic paste and continue to fry.
4. once the raw smell on ginger-garlic disappears, add chopped tomatoes and saute till they turn soft.
5. also add few cashews and saute. turn off the flame.
6. once the mixture is cooled, blend to smooth paste without adding water.

dum aloo recipe:

1. in a same kadai, add a tsp of oil along with cumin seeds.
2. once they splutter, add prepared masala paste and fry for 5-6 minutes.
3. now add spices like chilli powder, turmeric powder, coriander powder, cumin powder and salt to taste.
   
4. continue to fry till oil separates.
5. turn the flame to low and add curd. give a good mi.
6. add 1 cup of water or as required to adjust the consistency.
7. give a good stir and boil for 2 minutes on medium flame.
8. finally, add fried aloos to the gravy.
9. close the lid and allow aloo to cook on low flame for 15-20 minutes. keep stirring in between if required. this helps aloo to cook completely absorbing the flavours of gravy.
10.  lastly, add some crushed kasuri methi.
11. finally, garnish with coriander leaves and serve dum aloo hot with rice, chapathi or naan.
    

notes:

• firstly, i have fried aloos with less oil, you can also deep fry for authentic dum aloo preparation.
• also, do not overcook potatoes in a pressure cooker, as you have to cook further in gravy for 15-20 minutes. slow cooking aloos in gravy helps to absorb flavours.
• further, adjust the chilli powder according to your spice level. i have used almost 2 tsp to make it slightly spicy.
• additionally, use cashews to get the creamy gravy. however, to make it more creamy and rich, add fresh cream at the end.
• if you do not have baby potatoes, you can use big potatoes dicing into half.
• always add curd on low flame, else the curd will curdle and you will not get a smooth texture.
• finally, to make authentic punjabi dum aloo recipe taste great when served creamy.