Punjabi Aloo Dum

Submitted by Shinjini Ghatak Jul 06, 2013 No comments 6,140 views 0 fav

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Potatoes cooked in thick creamy curd gravy

Prep time 10 mins

Cook time 30 mins

Serves 4

CuisinePunjabi

CourseMain Course

DifficultyEasy

DietaryVegetarian

Main Ingredients Potato

Aloo Dum is something which varies from region to region. Every culture and region has their own version of Aloo dum. Dum cooking originated from Mughals but has made its way into every culture. Punjabi Aloo Dum is the very basic Aloo dum recipe which is famous in Punjab.

Ingredients

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500 gm small potatoes boiled and peeled
2 tbsp cashew nuts (soaked in warm water and made into a smooth paste)
1 bay leaf
2 medium onions finely chopped
1 tbsp ginger garlic paste
a pinch of asafoetida
1 tsp red chilli powder
1 tsp coriander powder
1 tsp cumin powder
1 tsp dried fenugreek leaves (kasuri methi)
½ tsp turmeric powder
½ cup curd
salt and sugar to taste
5 tbsp oil
to be lightly crushed
2 green cardamom
3 cloves
1 small piece cinnamon

Punjabi Aloo Dum Ingredients

Steps

Prick the boiled potatoes lightly with fork.
In a wok heat 3 tbsp oil and fry the potatoes till golden brown in colour.
Remove and keep aside. Add the remaining oil and heat it.
To this add the asafoetida and the lightly crushed cardamom seeds, cinnamon, cloves and bay leaves. Sauté for a few seconds.
Add the onions and fry till golden brown in colour. This will take about 5 minutes.
Add the ginger garlic paste and saute for 3 more minutes.
Add the cashew nuts paste and fry till oil separates.
To this add the turmeric powder, cumin powder, coriander powder, Kasuri Methi, red chilli powder salt and sugar. Fry till evenly mixed and cooked.
Reduce the heat and remove the wok from fire. Gradually mix the curd slowly. Stir well and add the potatoes.
Add about ½ cup water and let it cook on low heat.
When it reaches the desired consistency, turn off the heat and serve hot.